RECIPES
Portobello Spaghetti Pies (From Leftover: Spaghetti With Marinara Sauce)
by Livestrong_Recipes | Dec 7, 2018
Photo Credit: Brent Hofacker/ Adobe Stock
- PREP
- 10 m
- COOK
- 25 m
- TOTAL
- 35 m
Recipe and image courtesy of Jackie Newgent, RDN
INGREDIENTS
SERVES 2
- 2 Portabella Caps Giant
- 1 garlic clove
- 1/8 tsp sea salt
- 1 1/2 cups Spaghetti With Marinara
- 1/2 cup Shredded Mozzarella, Part Skim
- 1 tsp extra-virgin olive oil
- 10 leaf fresh basil leaves
DIRECTIONS
1
Preheat the oven to 400°F.
2
Remove the stems from the mushroom caps. On a small baking pan, sprinkle the gill side of the mushrooms with the garlic and salt. Top each with a mound of the cold spaghetti with marinara (use leftovers—approximately 1 1/2 cups spaghetti with 1/2 cup sauce). Top with the cheese.
3
Roast until the cheese is melted and browned in spots, pasta is hot and crisp in spots, and mushroom is fully softened, about 25 minutes. Drizzle with the olive oil.
4
Sprinkle with the basil and serve.
