Get ready to transform your dinner routine with a mouthwatering Dutch-inspired dish that combines the heartiness of spaghetti with the rich, meaty texture of portobello mushrooms. This isn't just another recipe – it's a culinary adventure that will make your taste buds dance and impress even the pickiest eaters at your table. Imagine a dish so delicious and unique that it turns an ordinary weeknight meal into a gourmet experience!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Dutch
Serves: 4 servings
Ingredients
- 4 large portobello mushrooms
- 1 cup cooked spaghetti
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 cup marinara sauce
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Clean the portobello mushrooms gently with a damp paper towel. Remove the stems and carefully scrape out the gills using a spoon to create a clean, deep cavity for filling.
- In a mixing bowl, combine cooked spaghetti, ricotta cheese, half of the Parmesan cheese, Italian seasoning, salt, and pepper. Mix thoroughly until well combined.
- Brush the outside of the portobello mushrooms with olive oil and season with a pinch of salt and pepper.
- Stuff each portobello mushroom generously with the spaghetti and cheese mixture, pressing gently to pack the filling.
- Top each stuffed mushroom with marinara sauce, spreading it evenly over the filling.
- Sprinkle the remaining Parmesan cheese over the top of each stuffed mushroom.
- Place the stuffed portobellos on the prepared baking sheet and bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the cheese is melted and slightly golden.
- Remove from the oven and let rest for 5 minutes before serving to allow the filling to set.
- Garnish with fresh basil or parsley if desired, and serve hot as a main course.
Tips
- Choose large, fresh portobello mushrooms with firm, intact caps for the best stuffing results.
- Remove mushroom gills carefully to create maximum space for your delicious filling.
- Pat mushrooms dry after cleaning to ensure the filling adheres perfectly and prevents soggy results.
- Don't overstuff the mushrooms – leave a little room for the marinara sauce to spread.
- Use freshly grated Parmesan cheese for the most intense flavor and best melting properties.
- Let the stuffed mushrooms rest for 5 minutes after baking to allow the filling to set and flavors to meld.
- For extra richness, consider adding a splash of garlic-infused olive oil when brushing the mushroom caps.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 30g
Protein: 20g
Fat: 18g
Saturated Fat: 10g
Cholesterol: 50mg
