Cheesy Portobello Mushroom Pasta with Zucchini 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 mound of mozzarella. Broiled to bubbly perfection, they sit atop a bed of spaghetti studded with zucchini. A sprinkle of toasty, buttery panko adds the perfect crunchy finish.

This recipe combines earthy mushrooms, al dente pasta and fresh zucchini in a satisfying meal that’s sure to become a weeknight favorite. The cheesy, saucy mushrooms are the star, while the spaghetti and zucchini provide a light, flavorful base.

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Ingredients

2 unit Portobello MushroomsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

6 ounce SpaghettiView ingredient guideLike ingredientDislike ingredient

14 ounce Marinara CupView ingredient guideLike ingredientDislike ingredient

5 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Bring a large pot of salted water to a boil. Line a baking sheet with foil. Wash and dry all produce. Using the tip of a spoon, remove and discard black gills from undersides of portobello mushrooms; trim any large stems if necessary. Trim and halve zucchini lengthwise; cut crosswise into ½-inch-thick half-moons.
2. Toss zucchini on one side of prepared baking sheet with a drizzle of olive oil, ½ teaspoon Italian seasoning, salt and pepper. Drizzle both sides of each portobello mushroom with olive oil; rub to evenly coat. Season all over with salt, pepper and remaining ½ teaspoon Italian seasoning. Arrange mushrooms gill sides down on empty side of same sheet. Roast on top rack until tender, 14-16 minutes.
3. Once water is boiling, add spaghetti to pot. Cook until al dente, 9-11 minutes. Reserve ½ cup pasta cooking water, then drain.
4. Meanwhile, melt 1 tablespoon butter in a large pan over medium-high heat. Add panko. Cook, stirring, until golden brown, 3-5 minutes. Turn off heat; transfer to a small bowl. Wipe out pan. Return same pan to medium heat; pour in marinara. Bring to a simmer; cook, stirring occasionally, until warmed through, 2-3 minutes. Turn off heat. Reserve ¼ cup marinara.
5. Once portobello mushrooms are tender, remove baking sheet from oven and transfer zucchini to pan with sauce. Flip mushrooms on sheet. Heat broiler to high. Stir spaghetti and remaining 1 tablespoon butter into sauce. Spoon reserved marinara into mushrooms, then mound evenly with mozzarella. Broil on top rack until cheese is melted and lightly browned, 2-4 minutes. Watch carefully to avoid burning.
6. If needed, stir reserved pasta cooking water a splash at a time into pan with spaghetti over low heat until pasta is thoroughly coated in sauce. Taste and season with salt and pepper. Divide spaghetti between plates and top with cheesy mushrooms. Sprinkle with toasted breadcrumbs and serve.

Recipe Tips

FAQ

Can I use other mushrooms instead of portobello?

Yes, large cremini or Bella mushrooms can work, but adjust roasting time as they may cook faster.

Can I make this dish gluten-free?

Use gluten-free spaghetti and panko breadcrumbs to make it gluten-free.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.