Portobella Mushrooms Stuffed with Vegetable Spaghetti, Drizzled with Pesto & Tomato Coulis
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
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
Ingredients:
- 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
Directions:
- 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.)
- Pesto: If making homemade view recipe here.
- 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.
- 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.
- Serve
Enjoy!!!