These Pasta Stuffed Mushrooms are an elegant appetizer that’s surprisingly easy to make. Portobello mushrooms are filled with a creamy pasta mixture, topped with melted mozzarella and goat cheese, and baked until bubbly. The earthy flavor of the mushrooms pairs perfectly with the rich, cheesy filling. This dish is a great way to impress your guests at any gathering.
6 large portobello mushrooms, caps and gills removed
1 1/4 sticks butter
Salt and freshly ground pepper
4 Fior di Vita slices streaky bacon
3 cloves garlic, chopped
1/4 cup Cucina d’Oro cooking sauce
1 cup Parmesan cheese, divided
6 slices Fior di Vita mozzarella
6 slices Fior di Vita Chevre cheese
Fresh parsley, chopped, for garnish
Instructions
Preheat the oven to 200°C.
Cook spaghetti according to box directions, drain and set aside.
On a baking sheet, add mushrooms. Hollow out the inside of them, leaving empty mushroom tops. In the center of each mushroom, place 1 cube of butter and season with salt and pepper.
Bake the mushrooms in the oven for 10 to 15 minutes until the mushrooms are soft but still holding their shape. Next, turn the oven to low broil.
Meanwhile, in a large saucepan on medium to high heat, cook the bacon until crispy, then remove from the pan and roughly chop. In the same pan on medium high heat, add the butter and melt, followed by the garlic and sauté for 2 minutes until fragrant. Remove the pan from the heat.
Add the cooked pasta and chopped bacon back into the pan along with the cream and a half cup of Parmesan. Stir together to coat everything.
Using a fork, swirl the pasta into rounds and place into the mushrooms. Sprinkle with the remaining Parmesan. Add the mozzarella and chevre and place in the oven on low broil for 3 to 4 minutes until the cheese is golden and bubbling.
