Portobello Mushroom Cups with Spaghetti and Crispy Breadcrumbs

If you love mushrooms, this dish is for you. Italian-seasoned portobellos are roasted until tender, then filled with marinara sauce and a generous amount of melty cheese. After a quick broil, they become golden and bubbly.

Serve these cheesy mushroom cups over a bed of spaghetti and top with toasty, buttery panko breadcrumbs for a satisfying crunch. It’s a hearty, meatless meal that’s full of flavor.

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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

2 unit Portobello MushroomsView ingredient guideLike ingredientDislike ingredient

6 ounce SpaghettiView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Remove stems from portobello mushrooms and gently scrape out gills with a spoon. Brush both sides with olive oil and season with salt and pepper.
3. In a small bowl, mix Italian seasoning with garlic powder. Sprinkle over the mushrooms, both sides.
4. Place mushrooms gill-side down on the baking sheet. Roast for 15 minutes until tender.
5. Meanwhile, bring a large pot of salted water to a boil. Cook spaghetti according to package directions until al dente. Drain and set aside.
6. In a small saucepan, combine marinara sauce, mushroom stock concentrate and sugar. Simmer over low heat for 5 minutes.
7. Flip mushrooms gill-side up. Spoon a little marinara sauce into each mushroom, then top with Italian cheese blend.
8. Switch oven to broil. Broil mushrooms for 2-3 minutes until cheese is melted and bubbly.
9. In a small skillet, melt butter over medium heat. Add panko breadcrumbs and cook, stirring, until golden brown, about 2 minutes.
10. Toss spaghetti with remaining marinara sauce. Divide between plates, top with cheesy mushrooms and sprinkle with toasted breadcrumbs.

Recipe Tips

FAQ

Can I use other mushrooms instead of portobello?

Yes, large cremini or baby bella mushrooms can be substituted, but adjust cooking time as they may cook faster.

Can I make this dish ahead of time?

You can roast the mushrooms and cook the spaghetti in advance. Assemble and broil just before serving for best results.

What can I use instead of panko breadcrumbs?

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