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Spaghetti Garlic Bread Stuffed Mushrooms

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These Spaghetti Garlic Bread Stuffed Mushrooms combine the comforting flavors of garlic bread and spaghetti into a delightful dish. Each mushroom cap is filled with a creamy pasta mixture and topped with a crunchy garlic bread topping, making it a perfect appetizer or main course.

Ingredients

Scale
  • 12 large portobello or cremini mushrooms
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon dried Italian herbs (oregano, basil, thyme)
  • Salt and pepper to taste
  • 1 cup cooked spaghetti, chopped into small pieces
  • 1/2 cup marinara sauce
  • 1/2 cup ricotta cheese
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon fresh parsley, chopped (for garnish)
  • 1/4 cup unsalted butter, softened
  • 2 cloves garlic, minced
  • 1 tablespoon fresh parsley, chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/2 cup Italian-style breadcrumbs

Instructions

  1. Preheat your oven to 375°F (190°C). Gently clean the mushrooms with a damp cloth to remove any dirt. Carefully remove the stems and scoop out a bit of the gills using a small spoon to create enough space for the filling. Set the mushrooms aside on a baking sheet lined with parchment paper.
  2. In a mixing bowl, combine the chopped cooked spaghetti, marinara sauce, ricotta cheese, shredded mozzarella, grated Parmesan, garlic powder, dried Italian herbs, salt, and pepper. Stir until well mixed and all the pasta is evenly coated. The mixture should be creamy and slightly thick.
  3. Using a spoon, generously fill each mushroom cap with the spaghetti mixture. Don’t be shy — pile it high! This will ensure every bite is packed with flavor.
  4. In a small bowl, mix the softened butter, minced garlic, chopped parsley, salt, pepper, and red pepper flakes (if using). Add the Italian-style breadcrumbs and mix until well combined. This topping will give your mushrooms a delicious crunch.
  5. Spoon the garlic bread mixture over the stuffed mushrooms, covering the filling completely. Make sure to press it down slightly so it adheres well. The topping should be thick and even for the best results.
  6. Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the mushrooms are tender and the topping is golden brown. Keep an eye on them during the last few minutes to avoid burning.
  7. Once baked, remove the mushrooms from the oven and let them cool for a few minutes. Sprinkle with fresh parsley before serving. They are best enjoyed warm, straight from the oven!

Nutrition

Keywords: For a creamier filling, ensure your ricotta and marinara are in a balanced ratio. You can substitute ricotta with cottage cheese for a lighter option, and for gluten-free, use gluten-free pasta and breadcrumbs.

Find it online: https://crumella.com/spaghetti-garlic-bread-stuffed-mushrooms/