remember last year when i stuffed portobellos with leftover risotto? it's such a simple and delicious way to transform leftover risotto into something different. especially because leftover risotto doesn't always reheat so well. it only took me a year - and a few more mushrooms stuffed with other flavors of leftover risotto - to realize it would be just as good with leftover pasta.
there's something dull about leftover spaghetti. it doesn't always reheat well, like risotto, and needs a little jazzing up, in my opinion. so stuff it into a mushroom. it's delicious. i used short cut pasta because i thought it might be a bit easier than spaghetti to stuff into the mushroom, but honestly, either will work.
and for some of you, one portobello may not look like it's enough food for dinner. trust me, it's a heck of a lot more filling than you would think. i couldn't finish mine and jason barely finished his.
30 minutes, serves 1
for each stuffed portobello:
1 portobello mushroom, cleaned and the gills removed
about 1 cup leftover pasta with tomato sauce
about 1/4 cup mozzarella cheese
- preheat your oven to 400F and clean the mushrooms. line a sheet tray with aluminum foil or parchment paper & put the mushrooms on the tray upside down (gill side up) and drizzle with olive oil. season with salt & pepper and bake about 15 minutes until softened.
- while the mushrooms bake, warm up the leftover pasta to room temperature. i microwave mine for a minute or two. you just want to take the chill off, so it warms all the way through.
- when the mushrooms are done baking, spread the bottom with about 2 tablespoons mozzarella cheese. spoon the pasta on top and cover with another 2 tablespoons mozzarella. bake an additional ten minutes, until the cheese is melted.