Cheesy Portobello Mushroom Cups

🥘 Ingredients

• black pepper
  ¼ tsp
• butter
  2 tbsp
• garlic powder
  ½ tsp
• italian cheese blend
  1 c
• italian seasoning
  2 tsp
• marinara sauce
  8 oz
• mushroom stock concentrate
  1 unit
• olive oil
  1 tbsp
• panko breadcrumbs
  ⅓ cup
• portobello mushrooms
  4 unit
• salt
  ½ tsp
• spaghetti
  8 oz
• sugar
  2 tsp

🍳 Cookware

• large pot
• baking sheet
• large skillet
• small bowl

1. 

   1

   marinara sauce italian seasoning italian cheese blend mushroom stock concentrate panko breadcrumbs portobello mushrooms spaghetti garlic powder sugar olive oil salt black pepper butter

   marinara sauce: 8 oz, italian seasoning: 2 tsp, italian cheese blend: 1 c, mushroom stock concentrate: 1 unit, panko breadcrumbs: ⅓ cup, portobello mushrooms: 4 unit, spaghetti: 8 oz, garlic powder: ½ tsp, sugar: 2 tsp, olive oil: 1 tbsp, salt: ½ tsp, black pepper: ¼ tsp, butter: 2 tbsp
2. 

   2

   Adjust rack to top position and preheat oven to 425°F. Bring a large pot of salted water to a boil. Line a baking sheet with foil. Wash and dry produce. Trim any large stems from portobello mushrooms if necessary.
3. 

   3

   Drizzle both sides of each mushroom with olive oil and rub to evenly coat. Season all over with italian seasoning, salt, and pepper. Arrange mushrooms gill sides down on the prepared baking sheet. Roast until tender ⏱️ 15 minutes .
4. 

   4

   Once water is boiling, add spaghetti to the pot. Cook until al dente ⏱️ 10 minutes . Reserve ½ cup pasta cooking water, then drain.
5. 

   5

   Meanwhile, melt 1 tbsp butter in a large skillet over medium-high heat. Add panko breadcrumbs and half the garlic powder. Cook, stirring, until golden brown ⏱️ 4 minutes . Season with salt and pepper. Turn off heat and transfer to a small bowl . Wipe out pan. Return same pan to medium heat. Pour in marinara sauce, remaining italian seasoning, remaining garlic powder, mushroom stock concentrate, and sugar. Bring to a simmer and cook, stirring occasionally, until warmed through ⏱️ 3 minutes . Turn off heat. Reserve ¼ cup marinara.
6. 

   6

   Once mushrooms are tender, remove sheet from oven and flip mushrooms over on the sheet. Heat broiler to high. Stir drained spaghetti and remaining 1 tbsp butter into the sauce. Spoon reserved marinara into mushrooms, then mound evenly with italian cheese blend. Broil until cheese is melted and lightly browned ⏱️ 3 minutes . Watch carefully to avoid burning.
7. 7

   If needed, stir reserved pasta cooking water a splash at a time into the pan with spaghetti over low heat until pasta is thoroughly coated in sauce. Taste and season with salt and pepper. Divide spaghetti between plates and top with cheesy mushrooms. Sprinkle with crispy breadcrumbs and serve.