Pasta on portobello

November 1, 2011  •  Category:


If you are ever in the mood for pasta and mushrooms, this should fit the bill.

Lots of caramelized onions, lots of mushrooms, a bold amount of garlic and some feta or goat cheese to add creaminess and a bit of tartness.

I could not resist using the portobello caps as a vessel for the pasta. The pasta is whole-wheat for extra body (and fiber!).

INGREDIENTS: 4 to 6 servings

  • 4 portobello mushrooms
  • 10 oz (1 bag) of sliced fresh mushrooms, preferably the wild variety
  • 2 large white onions
  • olive oil as needed
  • unsalted butter
  • 1 tbsp of mashed garlic (about 6 cloves)
  • 4 oz of feta cheese or goat cheese
  • 2 or 3 cups of chicken broth
  • 3 oz of whole-wheat penne pasta
  • minced parsley for garnish
  • salt, pepper, to taste


  1. Slice the onions and brown in olive oil and a bit of butter. Add a teaspoon of sugar to help caramelize them if desired. Add the chopped mushrooms and stir-fry, adding more butter if needed. When the mushrooms have softened, add the mashed garlic and some black pepper.
  2. Boil the chicken stock and add the penne pasta; boil the pasta till it absorbs the stock and is al dente. (It may be necessary to add more stock or water). Transfer the pasta with whatever broth clings to it into the mushroom mixture. Add the cheese, cut in small chunks and stir gently to combine. Serve with a sprinkle of parsley. The remaining chicken broth can be frozen and used for a soup.
  3. Scrape the gills from the portobellos; place cap side up on a pan lined with foil and drizzle some olive oil on the caps; roast in a 325F oven for about 20 minutes or until softened. Flip and fill with pasta.



29 Comments  •  Comments Feed

  1. Margaret says:

    Clever way to serve the pasta. LOVE pasta. Have to try this one.

  2. Belinda @zomppa says:

    What a GREAT way to serve pasta!! So elegant!

  3. Christy says:

    What a beautiful photo of pasta! Artistic and creative are the best adjectives to describe, and I love the thought of portobello to serve the pasta, simply amazing 🙂
    Great job great job! *Applause*

  4. Jennifer says:

    What a gorgeous meal – so creative and delicious!

  5. weirdcombos says:

    This is a very good looking dish Joumana. Mushrooms are amazing, wild ones even better! My friend is taking us foraging for Chanterelles in the Santa Cruz Mountains this late Fall. I can wait!

  6. Sally - My Custard P says:

    Like the fact it comes with wine too!

  7. Rosa says:

    A great idea and dish!



  8. Magda says:

    Pasta *on* portobello? I have had pasta *with* portobello but this is so cute, Joumana!

  9. TheKitchenWitch says:

    That looks beautiful! And it’s built-in portion control!

  10. Banana Wonder says:

    This is too cute. What a great little appetizer. They have mini noodle shapes at the store now – basically a penne that is shrunk down to “kid” size. I imagine this would be perfect on top of the shroom cap.

  11. Barbara says:

    This would make a perfect first course, Joumana. Or lunch!

  12. Melanie@MelanieCooks says:

    Great looking pasta! Mushrooms, garlic and feta make a very hearty pasta dish!

  13. Priya says:

    Fabulous dish, looks tremendous and inviting.

  14. Sukanya says:

    I love pasta and with mushroom is my fave. Pasta served in portobella caps is very creative, loved your presentation style.

  15. Joan Nova says:

    Using the bella cap is a good way to control pasta/carb portions…very smart!

  16. Meister@Nervous Cook says:

    There are two things I’m always in the mood for: mushrooms and pasta. Together at last! Can’t wait to make this.

  17. aarthi says:

    Totally Yummy..I should definetly try this as soon as possible.thanks for the recipe dear..Following your blog straight away..If you have time Check out my blog too..

    I am having a Giveaway..

  18. Chiara says:

    A great idea,I have to try ! have a good day….

  19. Heavenly Housewife says:

    That looks so cool, what a great presentation!
    *kisses* HH

  20. Claudia says:

    I’m always looking for new ways to use wheat pasta – where the rich nuttiness does not overpower – and here it is. I will be doing this soon. Love placing the pasta in the mushroom caps. Maybe it will even help me with portion control!

  21. Oui, Chef says:

    WOW…that is a Texas sized portobello if I’ve ever seen one! Love the idea of using the mushroom cap as a base for a pasta dish, very clever.

  22. domi says:

    Avec cette présentation tu mes ” pâtes ” tu es formidable….

  23. Susan says:

    It looks delicious to me! Pasta and mushrooms are a wonderful combination.

  24. Cristina says:

    If I’m ever in the mood for pasta and mushrooms??? Absolutely every day !!
    Great presentation!

  25. Pasta Italiano says:

    It was tasty as much as beautifully prepared.I simply liked it 🙂

  26. Alicia (Foodycat) says:

    That’s one of the biggest mushrooms I’ve ever seen! Gorgeous presentation.

  27. Magic of Spice says:

    That looks fantastic! I adore pasta and mushroom dishes…delicious!

  28. Dana says:

    Looks beautiful Joumana! Mushroom dishes are so lovely as the weather starts to cool down.

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