Preparation time: 30 minutes
4 Portobello mushrooms, stemmed (keep the minced stems)
2 teaspoon extra-virgin olive oil +1 teaspoon for drizzling
1/3 cup finely chopped onion
1/4 cup finely chopped spinach
2 teaspoons minced garlic
1/4 cup plain bread crumbs
1/4 cup freshly grated Parmesan
2 tablespoons sundried tomatoes
2 tablespoons basil pesto
1 cup pasta(any kind)
1/2 teaspoon fresh ground black pepper(or as per taste)
salt to taste
1.Preheat the oven to 400 degrees F.
2.Rub each Portobello mushroom with 1 teaspoon of olive oil, salt and pepper and keep aside.
Do not add too much marinara sauce as your pasta will turn out soggy, add just enough to coat the pasta.
You can also add some red chili flakes if you desire a spicier pasta bowl.
If you like more cheese you can add 1/4 cup of parmesan to the pasta and then drizzle the remaining 1/4 on top.
If you like you can add herbs or other vegetables like bell peppers or capers in your pasta.
For a different flavor you can drizzle some balsamic vinegar on the mushroom along with olive oil before stuffing and baking them.