Cheesy Portobello Mushroom Cups
over Spaghetti with Zucchini & Crispy Breadcrumbs
Mad for mushrooms? Fan of fungi? Totally taken with toadstools? If you nodded emphatically while reading along, we’ve got the perfect dish for you. Italian-seasoned portobellos are roasted until tender, flipped, and filled with marinara sauce and a mound of mozzarella. They’re then broiled to bubbly, melty perfection and perched atop zucchini-studded spaghetti. A sprinkle of toasty, buttery panko ties everything together, adding carby crunch to this ’shroom-centric soirée.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Portobello Mushrooms
1 teaspoon
Italian Seasoning
¼ cup
Panko Breadcrumbs
(Contains Wheat)
½ cup
Mozzarella Cheese
(Contains Milk)
1 unit
Zucchini
6 ounce
Spaghetti
(Contains Wheat)
14 ounce
Marinara Cup
Not included in your delivery
5 teaspoon
Olive Oil
2 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 425 degrees. 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. • 4 SERVINGS: Adjust racks to top and middle positions.
• Toss zucchini on one side of prepared baking sheet with a drizzle of olive oil, ½ tsp Italian Seasoning (be sure to measure), salt, and pepper. • Drizzle both sides of each portobello mushroom with olive oil; rub to evenly coat. Season all over with salt, pepper, and ½ tsp Italian Seasoning. Arrange mushrooms gill sides down on empty side of same sheet. Roast on top rack until tender, 14-16 minutes. • 4 SERVINGS: Use 1 tsp Italian Seasoning each for zucchini and mushrooms. Divide between 2 baking sheets; roast zucchini on top rack and mushrooms on middle rack.
• Once water is boiling, add spaghetti to pot. Cook until al dente, 9-11 minutes. Reserve ½ cup pasta cooking water, then drain.
• Meanwhile, melt 1 TBSP 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. • 4 SERVINGS: Use 2 TBSP butter for panko; reserve ½ cup marinara.
• 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 1 TBSP 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. • TIP: Watch carefully to avoid burning.
• 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.
