Cheesy Portobello Mushroom Cups

Name: Cheesy Portobello Mushroom Cups over Spaghetti with Zucchini & Crispy Breadcrumbs
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 2 unit Portobello Mushrooms; 1 teaspoon Italian Seasoning; ¼ cup Panko Breadcrumbs; ½ cup Mozzarella Cheese; 1 unit Zucchini; 6 ounce Spaghetti; 14 ounce Marinara Cup; 5 teaspoon Olive Oil; 2 tablespoon Butter; Salt; Pepper

over Spaghetti with Zucchini & Crispy Breadcrumbs

Recipe Development TeamPublished on June 23, 2020

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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:

Veggie

•Lightning Prep

Allergens:

Wheat

•Milk

The quantities provided above are averages only.

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

Total Time30 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

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

/ 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.

Utensils

•Aluminum Foil

•Baking Sheet

•Large Pot

•Strainer

•Large Pan

•Small Bowl

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, 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.