Portabella Pasta Bowls
Transform your weeknight dinner routine with these elegant Portabella Pasta Bowls, a delightful fusion of earthy roasted mushrooms and rich, creamy pasta. Each large portabella mushroom cap is roasted to perfection, creating a savory and tender "bowl" to hold velvety linguine tossed in garlic Parmesan cream sauce. This indulgent recipe brings together flavors of roasted garlic, fresh parsley, and optional juicy cherry tomatoes for a pop of color and sweetness. Ready in just 40 minutes, this dish is perfect for entertaining or adding a gourmet twist to your table. Plus, it's a creative way to enjoy pasta and mushrooms with built-in portion control. Serve with a sprinkle of extra Parmesan and fresh herbs for a truly irresistible presentation.
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Recipe Information
Ingredients
- 4 pieces Large portabella mushroom caps
- 4 tablespoons Olive oil
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 8 ounces Spaghetti or linguine pasta
- 2 tablespoons Unsalted butter
- 4 pieces Garlic cloves, minced
- 1 cup Heavy cream
- 0.5 cup Grated Parmesan cheese
- 2 tablespoons Fresh parsley, chopped
- 1 cup Cherry tomatoes, halved (optional)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
Gently clean the portabella mushroom caps with a damp paper towel and remove the stems. Using a spoon, scrape out the gills to make space for the pasta filling.
Brush both sides of the mushrooms with 2 tablespoons of olive oil and season with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Place the mushroom caps on the baking sheet, gill-side up, and roast in the preheated oven for 15 minutes. Remove from the oven and set aside to cool slightly.
While the mushrooms are roasting, cook the pasta in a large pot of salted boiling water according to the package directions. Drain and set aside, reserving 1/4 cup of pasta water.
In a large skillet, heat the remaining 2 tablespoons of olive oil and the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to let it burn.
Slowly pour in the heavy cream and bring it to a gentle simmer. Stir in the Parmesan cheese, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper. Mix until the cheese is melted and the sauce thickens slightly, about 2-3 minutes.
Add the cooked pasta to the skillet and toss to coat in the sauce. If the sauce is too thick, stir in a bit of the reserved pasta water until you reach your desired consistency.
Taste and adjust the seasoning if needed. Stir in the chopped parsley and cherry tomatoes, if using.
Spoon the creamy pasta into the roasted mushroom caps, dividing evenly among the four mushrooms.
Serve immediately, garnished with additional Parmesan cheese and parsley, if desired. Enjoy your Portabella Pasta Bowls!
Nutrition Facts
Calories |
2167 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 175.7 g | 225% | |
| Saturated Fat | 79.4 g | 397% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 342 mg | 114% | |
| Sodium | 4345 mg | 189% | |
| Total Carbohydrate | 99.0 g | 36% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 13.3 g | ||
| Protein | 40.3 g | 81% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 537 mg | 41% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 2064 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
