Four cheese stuffed mushrooms. Spaghetti with a garlic & rosemary infused white wine reduction. 

Four cheese stuffed mushrooms. Spaghetti with a garlic & rosemary infused white wine reduction. 

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Today was a lazy day. I took the day off to be home for an appliance service technician. That lasted all of about 20 minutes.  The rest of the day was spent brainstorming business names, filing house documents and transforming our old wedding website into this blog. I literally had coffee for breakfast, popcorn for lunch, and ice cream for a pre-dinner snack... health was clearly my middle name.  Don't judge, we all have our days... But then I TOTALLY redeemed myself...

When my husband messaged me saying he was still at work and wouldn't be home until late, I figured he may want to come home to something delicious to eat so I got my butt in gear and got to work in the kitchen.  The cheese mixture is actually the same one I use for my lasagna but on a smaller scale. I had some of the mixture left over from a recent lasagna so I took a shortcut and used that.  It's delicious- seriously could use that in everything. 

The sauce was a Hail Mary and I think I surprised even myself with it.  For something so simple and easy it was packing a lot of great flavor and complimented the mushrooms perfectly.  The tanginess of the pasta with the creaminess of the meaty mushrooms were a match made in food heaven. Broiling it at the end helped give it a crisper texture on top as well. 

The recipe below should serve about four normal people.  In our house it serves Brian and I with just enough left over for me to take for lunch tomorrow (although I could have finished it tonight easily). 

Disclaimer: I am a "hey let's eyeball it" cook, not a measuring cook. SO, with that being said... measurements are a close estimate but it is always a top notch idea for you to use your best judgement and tweak things to fit your tastes.  


For the mushrooms

1 16 oz. package baby portabella mushrooms - stems removed, wiped clean with damp paper towel. 

1 c. ricotta cheese

4 oz. softened 1/3 fat cream cheese

1/4 c. shredded mozzarella cheese 

1/4 c. shredded Parmesan cheese (plus 1/4 c. for topping)

1 egg

1 T. chopped fresh basil

salt and pepper to taste

For the pasta

1 12 oz package Barilla Gluten Free Spaghetti

8 T (1/2c.) unsalted butter

3 cloves minced garlic

3/4 c. white wine

splash of lemon juice

2 sprigs of rosemary (plus a few extra for garnish) 

salt and pepper to taste


In a large pot bring water to a boil for the pasta. Preheat oven to 400 degrees. 

Line a roasting pan with foil (easy clean-up) and spray with non-stick cooking spray.  Place mushrooms stem side up in the pan.  In a medium mixing bowl, combine the remaining ingredients for the mushroom.  Season to taste.  Using a spoon (or two), stuff the mushroom caps with the cheese mixture.  Sprinkle with extra Parmesan cheese. Place on top rack in oven and bake for 30 minutes or until tops are golden.  Broil at the end for a couple minutes if they need help browning. Remove from oven and let rest for 5 minutes or until pasta is done. 

While the mushrooms are baking, melt butter over low heat in a small sauce pan.  Add garlic and let simmer for 4-5 minutes, stirring occasionally (make sure heat is low so garlic and butter don't burn). Stir in wine and a splash of lemon juice. Increase heat to medium and bring to a boil. Boil for 5 minutes, add rosemary sprigs, salt and pepper and reduce heat to medium low. Let simmer until serving. 

Once water is boiling, add pasta and cook according to package directions (10 minutes for Barilla Gluten Free Spaghetti). Drain pasta and return to pot. Pour the sauce through a strainer and over the pasta (you don't want all those garlic chunks and woody rosemary sprigs in the pasta). Mix together and plate topping with extra Parmesan, rosemary and pepper as desired.