Go Back
+ servings
a bowl of spaghetti with pasta sauce topped with a whole portobello mushroom stuffed with vegetables

Stuffed Portobello Mushrooms w/ Spaghetti and Pasta Sauce

Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Course: Main Course
Cuisine: American
Servings: 4 people
Calories:
Author: Marwin Brown

Ingredients

Stuffed Portobello Mushrooms

  • 4 large portobello mushrooms wiped with a damp paper towel and stalk trimmed
  • 2 tablespoons olive oil
  • 1 large sweet onion diced
  • 2 medium zucchini diced
  • 1 roasted red pepper diced
  • 1 6 oz jar marinated artichokes
  • 2 – 3 cloves garlic minced
  • large handful of spinach
  • ½ cherry tomatoes halved
  • pinch of dried oregano crushed between your fingers
  • ½ tablespoon smoked sweet paprika
  • Dash of crushed red pepper flakes
  • Freshly ground black pepper to taste
  • Pinch of kosher salt
  • Fresh basil chopped
  • Grated parmesan optional

Spaghetti and Pasta Sauce

  • 24 oz jar of plain store bought pasta sauce
  • 1 tablespoon smoked sweet paprika
  • 3 garlic cloves minced
  • ½ teaspoon Kosher salt
  • ½ teaspoon black pepper
  • ¼ teaspoon cayenne pepper
  • 1 cup vegetable stock
  • 1 cup red wine
  • ¼ cup fresh herbs medley of your choice basil, parsley, tarragon, thyme, etc.
  • 8 oz uncooked spaghetti

Instructions

  • Line a sided baking sheet with parchment paper. Rub each mushroom with a bit of olive oil and set them on the sheet, stalk side up.
  • Heat a sauce pan over medium high heat then add the olive oil then the onions. Sauté for 3 or 4 minutes, then add the zucchini and continue to cook as the zucchini begins to soften. Next add the red pepper and tomatoes. Season with the spices. Cook for another few minutes. When the onions have become translucent and soft, add the garlic. Cook for one minute and add the spinach and artichokes. Cook shortly until spinach wilts then remove pan from heat.
  • Preheat your oven to 375 degrees.
  • Using a spoon, stuff each mushroom with a quarter of the mixture. Add in parmesan if using.
  • Bake in the oven for about 35 to 40 minutes. Top with fresh basil or parsley and serve with spaghetti and pasta sauce.

Spaghetti and Pasta Sauce

  • Cook spaghetti according to package directions.
  • Heat the jar of pasta sauce in a medium size pot over medium heat.
  • Add seasonings and let cook for 2-3 minutes
  • Add wine and stock then bring pot to a boil long enough to cook off the alcohol (about 2 minutes).
  • Reduce to simmer. Add the fresh herbs and let pot simmer about 10 minutes.

Notes

Stuffed portobello can be served alone or with a side if you prefer no spaghetti
Subscribe To My YouTube ChannelSubscribe To My YouTube Channel for full length recipe videos. Click the bell icon to be notified when I post new videos.
My YouTube Channel
Tried this Recipe? Tag it Today!Mention @foodfidelity or tag #foodfidelity!