Savory Butter Garlic Pasta Stuffed Mushrooms: A Gourmet Delight!

Indulge in the savory elegance of Butter Garlic Pasta Stuffed Mushrooms, a culinary masterpiece that combines the earthy richness of portobello mushrooms with the creamy goodness of buttery garlic pasta. This recipe elevates the humble mushroom to new heights, creating a dish that’s both visually stunning and irresistibly flavorful. Perfect for impressing guests or treating yourself to a gourmet delight, these stuffed mushrooms are sure to become a favorite in your culinary repertoire.

In our cozy kitchen, where the aroma of garlic and butter dances in the air, there’s one dish that holds a special place in our hearts: Butter Garlic Pasta Stuffed Mushrooms. It all started when my husband, an avid mushroom lover, challenged me to create a dish that would showcase the versatility of these fungi. After much experimentation, we stumbled upon the perfect combination: plump portobello mushrooms, generously stuffed with a creamy garlic pasta mixture, and topped with a decadent layer of melted cheese.

From the first bite, we were hooked. The earthy flavor of the mushrooms, combined with the rich creaminess of the pasta filling, created a symphony of tastes and textures that delighted our palates. Each bite was a revelation, a perfect balance of savory goodness that left us craving more.

Since then, Butter Garlic Pasta Stuffed Mushrooms have become a cherished favorite in our household. Whether we’re hosting a dinner party or simply craving a comforting meal, these stuffed mushrooms never fail to impress. And as we gather around the table, savoring each mouthful, we’re reminded of the joy that comes from sharing delicious food with the ones we love.

Why This Recipe is a Must-Try:

Elevates mushrooms to gourmet status with a decadent butter garlic pasta filling.
Perfect combination of savory flavors and creamy textures.
Easy to prepare and sure to impress guests or satisfy your own cravings.
Versatile dish that can be served as an appetizer, side dish, or even a main course.
Provides a creative way to enjoy classic pasta flavors in a unique presentation.

Ingredients:

340 grams (12 ounces) spaghetti
6 large portobello mushrooms, caps and gills removed
140 grams (10 tablespoons) butter
Salt and freshly ground pepper, to taste
4 slices bacon
3 cloves garlic, chopped
60 milliliters (1/4 cup) heavy cream
110 grams (1 cup) parmesan cheese, divided
Salt and freshly ground pepper, to taste
6 slices mozzarella
6 slices provolone
Fresh parsley, chopped, for garnish

Directions:

Preheat the oven to 200°C (400°F).
Cook the spaghetti according to package instructions, drain, and set aside.
On a baking sheet, place the mushrooms with the hollowed-out side facing up. Add a cube of butter into the center of each mushroom and season with salt and pepper.
Bake the mushrooms in the preheated oven for 10 to 15 minutes, until they are soft but still holding their shape. Then, switch the oven to low broil.
In a large saucepan over medium-high heat, cook the bacon until crispy. Remove the bacon from the pan, chop it roughly, and set aside. In the same pan, add the butter and melt it, then add the chopped garlic and sauté for 2 minutes until fragrant. Remove the pan from the heat.
Return the cooked spaghetti and chopped bacon to the pan with the garlic butter. Add the heavy cream and half of the parmesan cheese. Stir to combine.
Using a fork, twirl the pasta into rounds and place them into the hollowed-out mushrooms. Sprinkle the remaining parmesan cheese on top. Layer the mozzarella and provolone slices over the mushrooms.
Place the stuffed mushrooms back in the oven under the low broil for 3 to 4 minutes, until the cheese is golden and bubbly.
Garnish with chopped parsley before serving.

Notes: For a vegetarian version, omit the bacon and use vegetable broth instead of chicken broth. You can also customize the filling with your favorite herbs and spices for added flavor. These stuffed mushrooms are best served fresh but can be reheated in the oven at a low temperature if needed.