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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 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!
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.