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Spaghetti with Stuffed Portobellos

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


  1. Preheat oven to 375°F. Cook spaghetti as instructed on the box and set aside.
  2. In a large pan, cook shallots, garlic and olive oil over medium heat.
  3. Add crimini mushrooms to the shallots and oil. Cook until they begin to soften and brown.
  4. Stir in tomatoes, spinach, basil and balsamic vinegar. Cook until spinach has wilted.
  5. 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.
  6. Top each with an even amount of breadcrumbs and parmesan cheese. Bake for about 20 minutes, or until the tops are golden brown.
  7. In the meantime, add the cooked spaghetti to the remaining tomato, spinach and mushroom mixture. Cook on low heat for 5 minutes.
  8. 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



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