Stuffed Portobello Mushroom Caps with Tuna Puttanesca Pasta
The following recipe and photography is courtesy of Lauren Schulte. To see more of her bites and meals, visit her Instagram @TheBiteSizePantry.
This is pasta’tivly the easiest dinner to throw together because half the prep work is already done for you thanks to the wonderful “ready to cook” options from Heinen’s. When shopping for our dinners this week, I think I passed their “ready-to-cook” meat selections at least three times. The items are already prepared, so all we have to do is take a couple simple steps to have lunch or dinner ready in minutes.
During the Lenten season, we like to limit our meat intake throughout the week, not just on Fridays. Heinen’s has a lot of great options and one of our favorites is the Vegetarian Stuffed Portobello Mushroom Caps. Filled with spinach, tomatoes and feta, these non-baby bellos will fill you right up.
To prepare the Stuffed Portobello Mushroom Caps, all you need to do is set your oven to broil and make sure it’s on high. Place your mushroom caps on a baking sheet and put them on the highest rack near the broiler. Leave them to cook for 5-7 minutes and they’re done. I like to top mine with a little gorgonzola cheese during the last minute or two to give it some extra flavor.
If the stuffed mushroom caps aren’t enough for you, I recommend whipping up my quick one-pan Tuna Puttanesca Pasta for a delicious counterpart.
Stuffed Portobello Mushroom Caps with Tuna Puttanesca Pasta
Ingredients
- 1 can of albacore white tuna, in water (Jumbo lump crab meat would also be great.)
- ¾ box of Barilla linguine fini
- 1/4 cup sundried tomatoes
- 1/4 cup kalamata olives, sliced
- 2 Tbsp. fresh dill, chopped
- 2 Tbsp. olive oil
- 2 tsp. red pepper flakes
- 1 Tbsp. minced garlic
- 1 lemon juice and zest
- Salt and pepper, to taste
Instructions
- Heat the olive oil over a medium flame in a large, deep skillet. Add the garlic and the red pepper flakes and cook for about three minutes until garlic starts to turn golden brown.
- If using fresh pasta, I like to cook it in the sauce rather than boil it beforehand. Fresh pasta can turn soggy if you boil it before adding the sauce. You can also quick boil it for just a few minutes, too if you prefer. If you’re using Barilla pasta, cook it for about 9 minutes until al dente, strain it and add the lemon juice. The lemon juice ensures that the pasta doesn’t stick together before you add it to the sauce.
- Add all of your remaining ingredients to your skillet and toss together. Add your pasta and toss till it’s fully coated in the sauce.
- Plate your pasta and top with fresh dill and lemon zest.
