Cheesy Portobello Mushroom Cups with Spaghetti and Zucchini

If you love mushrooms, this dish is for you. Italian-seasoned portobellos are roasted until tender, then flipped and filled with marinara sauce and a mound of mozzarella. Broiled to bubbly perfection, they sit atop a bed of spaghetti studded with zucchini. A sprinkle of buttery panko breadcrumbs adds the perfect crunchy finish.

This recipe is a celebration of earthy mushrooms, tangy tomato sauce and gooey cheese, all brought together with a hint of Italian seasoning. It’s a satisfying meal that’s both comforting and a little bit fancy.

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Ingredients

14 ounce Marinara SauceView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

2 unit Portobello MushroomsView ingredient guideLike ingredientDislike ingredient

6 ounce SpaghettiView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Remove stems from portobello mushrooms and scrape out gills. Place mushrooms stem-side down on the baking sheet. Drizzle with olive oil and season with salt, pepper and Italian seasoning. Roast for 15 minutes until tender.
3. Meanwhile, bring a large pot of salted water to a boil. Cook spaghetti according to package directions until al dente. Drain and set aside.
4. While pasta cooks, grate zucchini using a box grater. In a small skillet, melt 1 tablespoon butter over medium heat. Add panko breadcrumbs and cook, stirring, until golden brown, about 2-3 minutes. Set aside.
5. Remove mushrooms from oven. Flip them over so the stem-side is up. Spoon marinara sauce into each mushroom cap, then top with mozzarella cheese. Return to oven and broil for 2-3 minutes until cheese is melted and bubbly.
6. In a large bowl, toss the cooked spaghetti with the grated zucchini and remaining marinara sauce (warmed if desired). Season with salt and pepper.
7. Divide spaghetti mixture between plates. Top each with a cheesy portobello mushroom cup. Sprinkle with toasted panko breadcrumbs and serve immediately.

Recipe Tips

FAQ

Can I use other mushrooms instead of portobello?

Yes, large cremini or button mushrooms can be used, but adjust roasting time accordingly.

Can I make this dish ahead of time?

You can roast the mushrooms and cook the pasta ahead, but assemble and broil just before serving for best texture.

What can I substitute for panko breadcrumbs?

Regular breadcrumbs or crushed crackers work, but panko gives the crispiest texture.