Stuffed Portobello Mushrooms with Spaghetti and Crispy Panko

If you love mushrooms, this dish is a must-try. Tender portobello caps are seasoned with Italian herbs, roasted until soft, then filled with rich marinara sauce and a generous amount of melty cheese. A quick broil turns the tops golden and bubbly.

Served over a bed of spaghetti and finished with buttery, crispy panko breadcrumbs, every bite delivers a satisfying mix of textures. It’s a fun, meatless meal that feels indulgent and comforting.

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Ingredients

14 ounce Marinara SauceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

0.5 cup Italian Cheese BlendView ingredient guideLike ingredientDislike ingredient

1 unit Mushroom Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

2 unit Portobello MushroomsView ingredient guideLike ingredientDislike ingredient

6 ounce SpaghettiView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Bring a large pot of salted water to a boil for the spaghetti.
2. Remove the stems from the portobello mushrooms and gently scrape out the dark gills using a spoon. Brush both sides with olive oil and season with salt, pepper and Italian seasoning.
3. Place the mushrooms gill-side down on a baking sheet. Roast for 12-15 minutes until tender. Flip them over and set aside.
4. Meanwhile, cook the spaghetti according to package directions until al dente. Drain and return to the pot.
5. In a small bowl, combine the marinara sauce, mushroom stock concentrate, sugar and chili flakes. Stir to dissolve the concentrate.
6. Spoon about half of the sauce mixture into the bottom of an oven-safe baking dish. Arrange the roasted mushrooms gill-side up over the sauce. Fill each mushroom cap with the remaining sauce and top with the Italian cheese blend.
7. Broil the mushrooms on high for 2-3 minutes until the cheese is melted and bubbly. Watch closely to avoid burning.
8. In a small skillet over medium heat, melt the butter. Add the panko breadcrumbs and garlic powder, stirring frequently, until golden and toasted, about 2-3 minutes.
9. To serve, divide the spaghetti among plates. Place a stuffed portobello mushroom on top of each portion. Sprinkle with the crispy panko breadcrumbs and enjoy immediately.

Recipe Tips

FAQ

Can I use a different type of pasta?

Yes, any long pasta like linguine or fettuccine works well or even short pasta like penne.

Can I make this dish dairy-free?

You can substitute the cheese with a dairy-free alternative and use vegan butter for the panko topping.

How do I store leftovers?

Store the mushrooms and spaghetti separately in airtight containers in the refrigerator for up to 3 days.