When you want something meaty without the meat, Portobello mushrooms are delicious and add so much flavor to a dish. Spaghetti with lemon and garlic Portobello mushrooms was one fantastic meal I prepared over the weekend.
The best thing about these mushrooms is minimal prep. Clean them with a towel and slice them up. I avoided tomatoes and cream for this pasta because I wanted the mushroom taste to shine.
Lemon zest and juice gave this pasta the perfect summer feel. I usually par-cook the Portobello mushroom slices on a hot skillet to lose moisture. And then add it to the sauce and the rest of the ingredients.
I love grilling these over barbeque, but that has to wait till winter. Until then, maybe this is the best way. How about you? Do you like Portobello mushrooms?
Preparation Time : 10-15 minutes
Cooking Time : 20 minutes
Serves : 2-3
- Portobello mushrooms two medium-sized
- Garlic 3 cloves (minced)
- Rosemary (chopped) 1 tbsp
- Lemon juice 2 tbsp
- Lemon zest from 1
- Olive oil ¼ cup
- Chili flakes 1 tsp
- Salt and pepper
- Parmesan cheese
- Basil leaves
- Spaghetti 300-450 gms
- Place the mushroom slices on a hot skillet with a drizzle of olive oil.
- Once the moisture evaporates, keep the slices aside.
- For the sauce, heat a pan with olive oil, garlic, and rosemary, and let it sizzle. Add the mushroom slices, chili flakes, salt, and pepper.
- Cook the pasta as per instructions on the pack and add to the sauce. Add the zest of lemon and juice. Add a little pasta water, if needed. Mix until well combined.
- Serve with shaved parmesan cheese and chopped basil.