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

Cheesy Portobello Mushroom Cups

over Spaghetti with 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 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.

Tags:VeggieLightning Prep

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

Total Time30 minutes
Prep Time5 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Portobello Mushrooms

1 teaspoon

Garlic Powder

1 unit

Mushroom Stock Concentrate

1 tablespoon

Italian Seasoning

6 ounce



¼ cup

Panko Breadcrumbs


14 ounce

Marinara Cup

½ cup

Italian Cheese Blend


Not included in your delivery

Kosher Salt


4 teaspoon

Olive Oil

2 tablespoon



1 teaspoon


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories820 kcal
Fat35 g
Saturated Fat13 g
Carbohydrate104 g
Sugar20 g
Dietary Fiber6 g
Protein22 g
Cholesterol55 mg
Sodium1190 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 (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.