Cheesy Portobello Mushroom Cups
over Spaghetti with Crispy Breadcrumbs
- Milk
- Wheat
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 melty cheeses. They’re then broiled to bubbly, melty perfection and perched atop spaghetti. A sprinkle of toasty, buttery panko ties everything together, adding carby crunch to this ’shroom-centric soirée.
Ingredients
14 ounce
Marinara Sauce
1 tablespoon
Italian Seasoning
½ cup
Italian Cheese Blend
(Contains: Milk)
1 unit
Mushroom Stock Concentrate
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
2 unit
Portobello Mushrooms
6 ounce
Spaghetti
(Contains: Wheat)
1 teaspoon
Garlic Powder
Not included in your delivery
1 teaspoon (tsp)
Sugar
4 teaspoon (tsp)
Olive Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
2 tablespoon (tbsp)
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Bring a large pot of salted water to a boil. Line a baking sheet with foil (line 2 sheets for 4). Wash and dry produce. • Trim any large stems from portobello mushrooms if necessary.
• Drizzle both sides of each mushroom with olive oil; rub to evenly coat. Season all over with 1 tsp Italian Seasoning (2 tsp for 4 servings), salt, and pepper. (You’ll use the remaining Italian Seasoning later.) Arrange mushrooms gill sides down on prepared baking sheet. (Divide between both prepared sheets for 4; roast on top and middle racks.) • Roast on top rack until tender, 14-16 minutes.
• 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 (2 TBSP for 4 servings) in a large pan over medium-high heat. Add panko and half the garlic powder. Cook, stirring, until golden brown, 3-5 minutes. Season with salt and pepper. Turn off heat; transfer to a small bowl. Wipe out pan. • Return same pan to medium heat. Pour in marinara, remaining Italian Seasoning, remaining garlic powder, stock concentrate, and 1 tsp sugar (2 tsp for 4). Bring to a simmer; cook, stirring occasionally, until warmed through, 2-3 minutes. • Turn off heat. Reserve ¼ cup marinara (½ cup for 4).
• Once mushrooms are tender, remove sheet from oven; flip mushrooms over on sheet. Heat broiler to high. • Stir drained spaghetti and 1 TBSP butter into sauce. • Spoon reserved marinara into mushrooms, then mound evenly with Italian cheese. • Broil 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 crispy breadcrumbs and serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the rich, flavorful marinara sauce and cheesy mushroom caps; some found it needed more seasoning 🍲.
- Ease of prep: Most found it quick and easy to make, though a few had trouble with mushroom prep or broiling.
- Suggestions: Consider adding fresh herbs, extra veggies, or garlic bread; some preferred less pasta and more mushrooms.
- Portions: Several felt there was too much pasta compared to mushrooms; adding a side salad would balance the meal.
- Texture: The crispy panko breadcrumbs were a hit, adding a delightful crunch that elevated the dish 🎉.
Reviews from our home cooks
This was a totally awesome way to enjoy portobellos! The marinara is to die for and the crispy, cheesy topping was heaven. Easy peasy too!
Ooohh we really like this one!! The filled portobello mushrooms are perfect with the spaghetti. Loved the panko bread crumbs on top. So good!!
Delicious! As a spaghetti lover, I'm always looking for different ways to make this go-to meal, and I loved the mushroom with the cheesy goodness on top. I'll be ordering this one again.
I loved the panko crumbs in the spaghetti. It added a great texture. I love portabello mushrooms as well. I also like the way you can't really mess up the dish. I thought I burnt the panko crumbs but they were still delicious and the mushrooms were cooked perfectly if I do say so myself. This didn't require much prep or multi tasking so that was a plus for me. Probably my 3rd favorite dish.
Too delicious! Perfectly balanced flavors in the sauce, wonderfully cheesy and tender mushroom, and those garlicky breadcrumbs were out of this world.
I wish I could give this more stars. This recipe was absolutely delicious! I was a little surprised by how good it was honestly because it's "just" spaghetti. The mushrooms made it perfect. LOVE
This meal was so good. The Portobello mushrooms were nicely sized, and gave me a meaty feeling. I added a garden salad, and it made my meal complete.
Amazing! I love spaghetti so so so much and make it frequently. I have never thought of making it with stuffed mushrooms! The toasted breadcrumbs were a great touch
The mushroom is the star of this dish. I do think that the sauce is lacking in flavor, I prefer a store bought jar over it. But I would order this again for the mushroom cups.
The cheesy portobello mushroom cups over spaghetti hit the spot!!! This meal was so delicious!! Best comfort food ever!!
