Portobella Mushrooms Stuffed with Vegetable Spaghetti, Drizzled with Pesto & Tomato Coulis

Portobella Mushrooms Stuffed with Vegetable Spaghetti

I love vegetables and whenever I can I enjoy making entree dishes with them.  In my opinion there’s nothing more satisfying that leaves you feeling nourished and energized, rather than stuffed and sluggish. 

In the recipe below I used my Spiralizer to prepare the vegetable spaghetti. (To see how to use the Spiralizer check out my video for Zucchini Pasta).  I also tossed the carrot, yellow summer squash and green zucchini spaghetti lightly with my homemade pesto.  Of course you could purchase the jarred variety, but the homemade version is fresher, tastier, and less expensive – plus it literally takes 5 minutes to prepare.

If you don’t have a Spiralizer you could use a vegetable peeler, but the Spiralizer makes the spaghetti so much more appealing and truly mimics pasta.

With the exception of the Spiralizer you’ll need a skillet and saucepan.  Prepare this as an entree or even as a side dish – I think you’ll like it!

Portobella Mushrooms Stuffed with Vegetable Spaghetti, Drizzled with Pesto & Tomato Coulis


  • 4 Tablespoons olive oil
  • 1 clove garlic, finely minced
  • 6 tomatoes - concasse (peeled, seeded and chopped)
  • salt
  • fresh ground pepper
  • 1/2 Tablespoon sugar
  • 1 Tablespoon minced basil, plus 2 whole leaves for garnish
  • 2 carrots, spiralized or cut into thin strands
  • 2 zucchini, spiralized or cut into thin strands
  • 2 yellow summer squash, spiralized or cut into thin strands
  • 2 large portobella mushrooms, stemmed
  • 1/2 cup homemade pesto, or store bought



  1. Tomato Coulis: Heat 2 tablespoons olive oil in a large skillet over medium heat.  Add garlic and cook, stirring, for 30 seconds.  Add cut tomatoes (concasse) and reduce heat to low; cook, stirring occasionally for about 20 minutes.  Season with salt, pepper, and sugar.  Continue cooking for an additional 10 minutes.  Stir in minced basil.  (Coulis may be kept covered in refrigerator for up to 5 days.)
  2. Pesto: If making homemade view recipe here.
  3. Sauteed Portobella Mushrooms: In a large skillet, heat 1 tablespoon olive oil over medium heat.  Add portobella mushroom caps, top side down, and saute until nicely golden, approximately 1 to 2 minutes.  Flip and cook, covered, until slightly softened, an additional minute.  Transfer to individual plates.  Wipe skillet clean.
  4. Vegetable Spaghetti: In the same skillet that's been cleaned out - heat 1 remaining tablespoon olive oil over medium heat.  Add zucchini strands and gently heat - remove and lightly toss with pesto and place inside mushroom caps.  Repeat process with yellow squash, then carrots.  Drizzle plate with tomato coulis.
  5. Serve

Portobella Mushrooms Stuffed with Vegetable Spaghetti



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  1. What a beautiful dish…I know this will get lots of compliments if I serve your recipe to dinner guests.

  2. You are spot on ” there’s nothing more satisfying” foodwise “that leaves you feeling nourished and energized, rather than stuffed and sluggish” I so love that statement and these portobello mushrooms sure are testimony to it! I love ALL the veggies in it!

  3. We eat veggies as the main event all the time. And anything with mushrooms, particularly portobellas, gets my vote. This looks wonderful – thanks.

  4. I love that spiralizer! What a cool gadget. I like how it transforms squash into a veggie spaghetti. So cool! I’m always looking for healthy and delicious meals for one of our meatless suppers and I just found another one. What a great meal!

  5. A fantastic meal, Vicki. Love the presentation and flavours. Need to get myself a spiralizer!

    • You definitely should get a spiralizer. I have so much fun using it and if you have children, they have fun making them and don’t seem to mind eating their veggies that way.

  6. These look fabulous and perfect for this time of year!!!

  7. I’ve been thinking about a spiralizer for awhile now, and this recipe has nudged me closer to getting one – a wonderful combination of flavors in this! Thanks for the great idea!

  8. I love the presentation!! Such a pretty dish!

  9. I love making vegetarian dishes about twice a week – happy, healthy appetizing meals such as this!! For me portobellos almost equate to meat: so fleshy and filling! The tomato coulis is a lovely finishing point!!

  10. What a gorgeous, healthy, meatless meal! I’d love this for my dinner. Happy weekend, Vicki!

  11. Love this tasty and colorful veggie stuffing.
    Lovely and healthy dish, just perfect!

  12. Looks fantastic Vicki, you’ve got so many delicious components and pretty colors.

  13. Vicki I love this Look beautiful and delicious!!

  14. This looks so healthy and delicious and you’re right, it wouldn’t leave us sluggish and wishing we hadn’t eaten too much. Love it.

    • Definitely! Imagine the portobella being a piece of meat instead. You’d feel totally different after eating it that way vs. with the Portobella. I hope you’ll try this.

  15. Wow this looks delicious, Vicki! With a spiralizer, I think my kids will enjoy helping me. 🙂 I love portobella mushrooms. I can eat them everyday!

  16. Oh Vicki this looks absolutely gorgeous – I’m so into veggies at the moment and this is just perfect – lovely flavors and so healthy
    Mary x

  17. you know what vicky, i felt slimmer and healtier just by reading this post…
    great boost recipe!!!

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