Portobello lemon pasta

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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?

photo of Portobello mushroom and lemon pasta
Photo of Portobello mushroom and lemon pasta

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


  1. Place the mushroom slices on a hot skillet with a drizzle of olive oil.
  2. Once the moisture evaporates, keep the slices aside.
  3. 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.
  4. 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.
  5. Serve with shaved parmesan cheese and chopped basil. 

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