Garlic Pasta Stuffed Mushrooms

Garlic Pasta Stuffed Mushrooms

Recipe by Sandra MyersCourse: Appetizers, SidesCuisine: AmericanDifficulty: Easy
Servings

6

servings

Ingredients

  • 6 large Portobello mushrooms, caps and gills removed

  • 1 1/2 cups spaghetti

  • 4 slices bacon

  • 1/4 cup heavy cream

  • 1 cup Parmesan cheese, divided

  • 6 slices mozzarella

  • 6 slices of provolone

  • 1 1/4 sticks of butter

  • 3 cloves garlic, chopped

  • Salt and freshly ground pepper

  • Fresh parsley, chopped, for garnish

Directions

  • Preheat oven to 400 degrees F.
  • Prepare spaghetti according directions on package. Drain and set aside.
  • Lay mushrooms on a baking sheet. Hollow out inside of them, leaving empty mushroom tops. Place 1 cube of butter and season with salt and pepper at the center of each.
  • Bake in preheated oven for 10-15 minutes, until mushrooms are soft but still holding their shape. Turn oven to low broil.
  • Fry bacon in a large saucepan over medium-high heat until crispy. Transfer to a paper towel, drain and roughly chop. Reserve bacon grease in pan.
  • Add butter in pan and melt, followed by garlic and sauté for 2 minutes until fragrant. Remove pa from heat.
  • Add cooked pasta and chopped bacon back into pan, along with cream and a half cup of Parmesan. Stir to coat completely.
  • Swirl pasta into rounds and place into mushrooms; using a fork.
  • Sprinkle with remaining Parmesan. Top with mozzarella and provolone.
  • Bake in oven on low broil for 3-4 minutes until cheese is golden and bubbling.
  • Remove, sprinkle with the chopped parsley. Serve immediately!
Garlic Pasta Stuffed Mushrooms
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