HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCheesy Portobello Mushroom Cups
Cheesy Portobello Mushroom Cups

Cheesy Portobello Mushroom Cups

over Spaghetti with Zucchini & Crispy Breadcrumbs

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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.

Tags:VeggieLightning Prep

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Portobello Mushrooms

1 teaspoon

Italian Seasoning

¼ cup

Panko Breadcrumbs


½ cup

Mozzarella Cheese


1 unit


6 ounce



14 ounce

Marinara Cup

Not included in your delivery

5 teaspoon

Olive Oil

2 tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3012 kJ
Calories720 kcal
Fat33 g
Saturated Fat12 g
Carbohydrate88 g
Sugar14 g
Dietary Fiber7 g
Protein23 g
Cholesterol50 mg
Sodium910 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Aluminum Foil
Baking Sheet
Large Pot
Large Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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• 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, gently scrape and remove 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. Line two baking sheets with foil.


• 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 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 prepared 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. 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. 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 veggies 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.