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Cheesy Portobello Mushroom Cups

over Spaghetti with Zucchini & Crispy Breadcrumbs

Cheesy Portobello Mushroom Cups

Savory portobello mushroom cups sit over spaghetti with tender zucchini and a crunchy breadcrumb finish, all tied together with melty cheese.

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Ingredients

For 2 servings

  • 1 teaspoon Italian Seasoning
  • 14 ounce Marinara Cup
  • ½ cup Mozzarella Cheese
  • ¼ cup Panko Breadcrumbs
  • 2 unit Portobello Mushrooms
  • 6 ounce Spaghetti
  • 1 unit Zucchini

Additional Ingredients

  • 2 tablespoon Butter
  • 5 teaspoon Olive Oil
  • Pepper
  • Salt
Cheesy Portobello Mushroom Cups
Italian
PDF
DifficultyEasy
Total Time30m
Calories720
Protein23g
Carbs88g
Fat33g
Tags:
VeggieFiber SmartLightning Prep
⚠️Allergens:
🥛Milk🌾Wheat

Swaps and substitutions

For dairy-free, swap the mozzarella for a plant-based melting cheese. To avoid wheat, use gluten-free spaghetti and gluten-free crumbs, or skip the topping for a lighter option.

What to serve with it

Serve with a simple green salad or garlicky roasted broccoli to balance the rich, cheesy pasta. Warm crusty bread also works well for soaking up the marinara.

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