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Portobello Spaghetti Pies (From Leftover: Spaghetti With Marinara Sauce)

Portobello Spaghetti Pies (From Leftover: Spaghetti With Marinara Sauce)
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Prep Time: 10 min Serves: 2
Cooking Time: 25 min Yield: 2 pies
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Recipe and image courtesy of Jackie Newgent, RDN

Ingredients

Directions

1. Preheat the oven to 400°F.

2. Remove the stems from the mushroom caps. On a small baking pan, sprinkle the gill side of the mushrooms with the garlic and salt. Top each with a mound of the cold spaghetti with marinara (use leftovers—approximately 1 1/2 cups spaghetti with 1/2 cup sauce). Top with the cheese.

3. Roast until the cheese is melted and browned in spots, pasta is hot and crisp in spots, and mushroom is fully softened, about 25 minutes. Drizzle with the olive oil.

4. Sprinkle with the basil and serve.

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