Stuffed Portobello Mushroom Pasta Bowl Recipe

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Now that we’re settled in our new home and Karen’s collarbone injury has been healing up, we can start getting super creative with our recipes again (YAY)!  For this week’s recipe, we once again teamed up with Gourmet Texas Pasta Company. Check out our Greek Pasta Salad Recipe for another dish using their products. We’re throwing out our traditional pasta bowls and making one out of giant baked portobello mushrooms. Because bread bowls are SO 2002.

These are a fun spin on stuffed Portobello mushroom caps. But this time we stuffed the inside of a portobello mushroom with a nice scoop of pasta and then we covered it in cheese! We love this recipe because it is really filling without needing to eat too many carbs. If you are looking for a vegetarian recipe, simply omit the Italian sausage.

We truly only partner with brands we believe in, and we love our local pasta partnership with Gourmet Texas Pasta Company.  All of their pasta uses REAL vegetables and herbs and they never use artificial colors or processed, tasteless, powdered veggies.  Also, if you’re gluten free you’re in luck, because they make a ton of gluten free pasta flavors.  For this recipe, we used their wild mushroom flavor to give our Portobello bowls an extra hit of delicious mushroom flavor.

Stuffed Portobello Mushroom Pasta Bowl Recipe

Serves 4


  • 4 portobello mushrooms
  • 1 package of Gourmet Texas Pasta’s Wild Mushroom linguini
  • 1 pint heavy cream
  • 1/2 pound Italian sausage 
  • 1/3 cup fresh shredded parmesan 
  • 1 tablespoon of fresh oregano, chopped 
  • 1 tablespoon of garlic paste
  • 1 chopped shallot 
  • Olive oil drizzle
  • Lots of cracked black pepper
  • Salt to taste 

Start by preheating your oven to 350 degrees. Bring a pot of salted water to a boil for your pasta. Gently clean your mushrooms and use a small paring knife to remove the stem. Drizzle with olive oil and add salt and pepper to the mushrooms. Bake the mushrooms for 20 minutes until they are fully cooked. If your baking dish collects water from the mushrooms, remove it from the dish.

While the mushrooms are cooking, use a skillet to cook the Italian sausage until it is fully cooked and no longer pink. Add the shallot and cook for 2-3 minutes until the shallot softens. Now add the heavy cream, garlic paste, black pepper, and oregano. Bring to a light simmer and cook uncovered for 15 minutes. During this time, cook your pasta as directed.

Drain the pasta and add it to the skillet once the sauce has thickened. Toss the pasta in the sauce to coat the noodles. Using tongs, grab the pasta and swirl it into the center of the Portobello bowl. Add the cheese and place under the broiler to melt the parmesan.

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