Delicious Mozzarella Stuffed Portobello Mushrooms and Easy Spaghetti Recipe

I'm excited to share a delicious dinner recipe with you. We'll be whipping up some Mozzarella Stuffed Portobello Mushrooms with a Herb Breadcrumb Topping, paired with a quick and easy spaghetti. Whether you're trying to eat less meat (if you are, this is the spot for you) or simply looking for a filling and simple meal idea, this recipe has you covered. So, let's dive right in!

Watch my YouTube video walking through this recipe step by step:

Ingredients

Mushroom Ingredients:

  • 4 large portobello mushroom caps, stems and gills removed

  • ½ cup balsamic vinegar

  • 1 tbsp extra virgin olive oil

  • 1 tsp Italian seasoning

  • 4 tbsp vegan spaghetti sauce

Herb Breadcrumb Topping:

  • ½  cup unseasoned breadcrumbs (check ingredients to make sure it doesn't contain dairy)

  • 2 tbsp fresh Italian (or regular) parsley, chopped

  • 2 tbsp fresh basil, chopped

  • 1 tsp garlic powder

  • ½ tsp salt

  • ½ tsp black pepper

  • 2 tbsp extra virgin olive oil

Spaghetti:

  • ½ lb thin spaghetti noodles

  • 1 small onion, chopped

  • 4 garlic cloves, minced

  • 1 green bell pepper, chopped

  • 2 tsp Italian seasoning

  • 1 tsp salt

  • 24 oz jar of vegan spaghetti sauce (divided)

How To

Prep the Mushrooms

Our star ingredient for this dish is the mighty Portobello mushroom. Mushrooms are a great vegan meat substitute that still gives you tons of flavor and that meaty texture that makes us feel satisfied. Mushrooms are also a great source of B vitamins which we all need more of. 

We're using the large mushroom caps to save time, but feel free to use mini Portobellos if you prefer. Here's how to prep them:

  • Make sure your mushrooms are clean by using a mushroom brush or a damp paper towel to remove dirt

  • Remove the stems (just pop them off) and gills from the mushrooms using a spoon.

Marinate the Mushrooms

To infuse our mushrooms with even more flavor, we'll create a simple marinade. In a large Ziploc bag, combine:

  • ½  cup of balsamic vinegar

  • 1 tablespoon of extra virgin olive oil 

One by one, place each mushroom cap into the bag with tongs (or your fingers) and coat each mushroom cap with the mixture. Then transfer them to a rimmed baking sheet. 

Roast them for approximately 10 minutes at 425 degrees while we move on to the next steps.

Prepare the Spaghetti

While the mushrooms are roasting, let's get our spaghetti ready. Boil a pot of salted water, and cook your spaghetti noodles until they're al dente.

Enhance the Spaghetti Sauce

We’re using a store-bought jar of spaghetti sauce to save us some time for a weeknight meal. Beware that if you’re avoiding animal products, a lot of the jarred spaghetti sauces at the store are not vegan. You can find vegan-friendly sauces by checking the label to see if they contain dairy. 

To elevate your store-bought spaghetti sauce (I love a time saving hack), sauté these ingredients in another pot:

  • 1 small diced onion

  • 4 cloves minced garlic

  • 1 chopped green bell pepper

  • 2 tsp italian seasoning

  • 1 tsp salt

  • Black pepper

Saute the veggies for about 7 minutes, stirring occasionally. 

Then add a 24 oz. jar of spaghetti sauce, setting aside 4 tbsp for use later.

Simmer this sauce for about 10 more minutes, adding 1/2 cup of the spaghetti water before draining the noodles and mixing them into the sauce.

Create the Herb Breadcrumb Topping

While everything else is coming together, let's prepare the delightful herb breadcrumb topping. In a bowl, combine:

  • ½  cup unseasoned breadcrumbs

  • 2 tbsp fresh Italian (or regular) parsley, chopped

  • 2 tbsp fresh basil, chopped

  • 1 tsp garlic powder

  • ½ tsp salt

  • ½ tsp black pepper

  • 2 tbsp extra virgin olive oil

Mix this aromatic blend well; you can also save some leftovers to sprinkle on your spaghetti for extra flavor, which tastes SO good.

Assemble the Stuffed Mushrooms

We're almost there! Here's how to assemble the Mozzarella Stuffed Portobello Mushrooms:

  • Take the mushrooms out of the oven, and drain from the roasting pan the extra juice that cooked off.

  • Spread about one tablespoon of pasta sauce on each mushroom cap.

  • Sprinkle a dash of Italian seasoning for that extra zing.

  • Top it off with vegan mozzarella (either slices or shreds; see below for my recommendations); slice it up and layer it on.

  • Finally, generously add the herb breadcrumb topping to each mushroom.

Finish the Dish

Place the stuffed mushrooms back in the oven for about 6-7 minutes or until the cheese is melted and the breadcrumb topping turns a golden brown hue.

Dinner is served! This Mozzarella Stuffed Portobello Mushrooms and Easy Spaghetti dish is not only filling but also so flavorful. 

If you give this recipe a try, please let me know what you think in the comments below. 

Remember, perfection is overrated; aim to do your best every day. Enjoy your meal, and if you haven’t already, subscribe to my YouTube channel to get even more vegan meal inspiration.

Notes

Vegan options for pasta sauce: 

  • Classico (only some of their sauce is vegan, so check the label) 

  • Rao’s Homemade Marinara Sauce 

  • Newman's Own Organic Olive Oil, Basil & Garlic Pasta Sauce 

Vegan options for mozzarella: 

  • Miyoko's Creamery Organic Cashew Milk Mozzarella Cheese 

  • Follow Your Heart Mozzarella Shreds 

  • Daiya Shredded Mozzarella Cheese

Monique