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

by Livestrong_Recipes  |  Sep 30, 2015

Portobello Spaghetti Pies (From Leftover: Spaghetti With Marinara Sauce)
  1. PREP
  2. 10 m
  • COOK
  • 25 m
  • TOTAL
  • 35 m

Recipe and image courtesy of Jackie Newgent, RDN

INGREDIENTS

SERVES 2

  • 2 Portabella Caps Giant
  • 1 garlic clove
  • 1/8 tsp sea salt
  • 1 1/2 cups Spaghetti With Marinara
  • 1/2 cup Shredded Mozzarella, Part Skim
  • 1 tsp extra-virgin olive oil
  • 10 leaf fresh basil leaves

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.