Cheesy Portobello Mushroom Cups

🥘 Ingredients

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

🍳 Cookware

• large pot
• baking sheet
• large pan
• small bowl

1. 

   1

   Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Bring a large pot of salted water to a boil. Line a baking sheet with foil (line 2 sheets for 4). Wash and dry produce. Trim any large stems from portobello mushrooms if necessary.

   portobello mushrooms: 2 unit
2. 

   2

   Drizzle both sides of each mushroom with olive oil ; rub to evenly coat. Season all over with 1 tsp italian seasoning (2 tsp for 4 servings), salt , and black pepper . (You’ll use the remaining Italian Seasoning later.) Arrange mushrooms gill sides down on prepared baking sheet. (Divide between both prepared sheets for 4; roast on top and middle racks.) Roast on top rack until tender, ⏱️ 15 minutes .

   olive oil: 2.667 tbsp, italian seasoning: 1 tbsp, salt: 1 tsp, black pepper: 1 tsp
3. 

   3

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

   spaghetti: 12 oz
4. 

   4

   Meanwhile, melt butter (1 TBSP for 2 servings? Actually we keep the original: "melt 1 TBSP butter (2 TBSP for 4 servings) in a large pan 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; 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 1 tsp sugar (2 tsp for 4). Bring to a simmer; cook, stirring occasionally, until warmed through, ⏱️ 2 minutes . Turn off heat. Reserve ¼ cup marinara (½ cup for 4).

   butter: 4 tbsp, panko breadcrumbs: 1 c, garlic powder: 1 tsp, marinara sauce: 24 oz, mushroom stock concentrate: 1 unit, sugar: 2 tsp
5. 

   5

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

   italian cheese blend: 1 c
6. 

   6

   If needed, stir reserved pasta cooking water a splash at a time into 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.