Stuffed Mushrooms With Spicy Spaghetti

Main dishPasta
April 22 , 2016 / By / , , / Post a Comment

Cet article est aussi disponible en: French

We just got back from Cancun where we had the best of time! It was our second time in Mexico. Our first time was in Puerto Vallarta. Puerto Vallarta is on the west coast of Mexico while Cancun is on the east coast, by the Caribbean Sea. What a difference! The beaches in Puerto Vallarta were kind of grey looking while Cancun has beautiful white sand and a turquoise sea with warm waters! Needless to say that I fell in love with it!

One Stuffed Mushroom

One night, don’t ask me why, we ended up in a beautiful Italian restaurant called La Madonna. The decor was superb with big statues and a gigantic mural of the Mona Lisa. The food on the other hand was average. I was so disappointed with their meatballs. Too salty, too dry… I know, it’s the price to pay for being in Mexico and eating Italian – So I have been craving spaghetti and meatballs since that night!

Stuffed Mushrooms ready to bake

This recipe is a twist on Spaghetti and meatballs. It’s actually stuffed mushrooms served with spicy spaghetti! I chose pork for the meat as it’s light in flavor and it’s pretty lean. You won’t need sauce with this dish as the base for the spaghetti is olive oil.

Stuffed Mushrooms
Print Recipe
Stuffed Mushrooms With Spicy Spaghetti Yum
Stuffed Mushrooms with spicy spaghetti
Course Main Dish
Prep Time 30 minutes
Cook Time 40 minutes
Servings
servings
Ingredients
Course Main Dish
Prep Time 30 minutes
Cook Time 40 minutes
Servings
servings
Ingredients
Stuffed Mushrooms with spicy spaghetti
Instructions
  1. Preheat oven to 400 ° F.
  2. Remove stems from mushrooms. Set the caps aside and chop the stems.
  3. In a large bowl add the chopped mushrooms, the parsley, the onions, 1/2 cup of bread crumbs, the egg, the pork and season with the garlic powder, salt and pepper. Mix well.
  4. Stuff each mushroom cap with the meat mix and place in a baking dish. Sprinkle with the remaining bread crumbs and about 2 tbsp of olive oil. Bake for about 40 minutes.
  5. Cook your spaghetti according to directions and drain. Al dente is preferred. Set aside 1 cup of the pasta water.
  6. In a large skillet, heat the remaining oil over medium-high heat with the diced garlic. Add the pepper flakes and cook for about 1 minute making sure to not burn the garlic. Add the pasta water and cook for 30 more seconds. Take the skillet off the stove and toss the spaghetti in the oil. Serve with the stuffed mushrooms and grated cheese.
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VOAHANGY’S COOKING TIPS

#1
Organization is key in the kitchen. If you have everything measured, prepped and sorted before hand, executing your recipe will be pure bliss.

#2
A food scale is more precise and very useful to calculate calories in a recipe if you're watching your waistline.

#3
Clean up as you go. You'll be much happier after all that hard work!

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