Makes: 2 Servings
Prep Time: 10 minutes
Total Time: 35 minutes
- 4 ounces whole wheat spaghetti
- 5 ounces baby spinach
- ½ pound crimini mushrooms, chopped
- 2 large tomatoes, diced
- 4 portobello mushrooms, stems removed
- 1 ounce fresh basil, roughly chopped
- 3 tablespoons shallots (or about 2 small shallots), thinly sliced
- 1 tablespoon extra-virgin olive oil
- ¾ tablespoon minced garlic (or about 3 large cloves, minced)
- ½ tablespoon balsamic vinegar
- 1/8 cup Italian breadcrumbs
- ¼ cup parmesan cheese, grated
- Preheat oven to 375°F. Cook spaghetti as instructed on the box and set aside.
- In a large pan, cook shallots, garlic and olive oil over medium heat.
- Add crimini mushrooms to the shallots and oil. Cook until they begin to soften and brown.
- Stir in tomatoes, spinach, basil and balsamic vinegar. Cook until spinach has wilted.
- Place portobello mushrooms in a baking dish. Using half of the tomato, mushroom, and spinach mixture, stuff each portobello mushroom where the stem has been removed.
- Top each with an even amount of breadcrumbs and parmesan cheese. Bake for about 20 minutes, or until the tops are golden brown.
- In the meantime, add the cooked spaghetti to the remaining tomato, spinach and mushroom mixture. Cook on low heat for 5 minutes.
- Serve pasta with the portobello mushrooms and enjoy!
Nutrition Facts Per Serving: 323 Calories, 11 g Fat (3 g Sat), 11 mg Cholesterol, 307 mg Sodium, 36 g Carbohydrate, 7 g Fiber, 16 g Protein