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Lunar Eclipse Stuffed Mushrooms With Spaghetti

Updated on December 16, 2017
Rochelle Frank profile image

Rochelle spends as much time in the kitchen as she does at a keyboard. It's no surprise that cooking and food are favorite article subjects.

Ready for the Table


It was the night of the lunar eclipse and the bucket of large white mushrooms I had purchased the day before reminded me of little full moons. I decided to invent a special dish for the occasion of the September Blood Moon, by using ingredients I happened to have on hand.

I am not going to give you exact measurements of ingredients here, but will give you a good idea and perhaps some inspiration for how this can be done to your individual taste, by showing you how I put it together.

It was quite good, and I will not be waiting for the next eclipse before doing it again.

Pre-Cooked Caps


Preparing the 'Shrooms

Start by preparing the mushrooms. Remove the stems and save them. Trim the underside of the caps, and use a melon-baller or a small spoon to scoop the insides of the caps slightly, especially if the caps are thick and meaty. Save the trimmings. It's all good.

Put your caps (six,eight or ten of them, depending on size) in a baking dish you will be using for the spaghetti, Sprinkle the caps with a few spoons full of water or broth. Cover the dish and microwave for about three minutes, or until caps are slightly softened.


Start the Stuffing

Chop mushroom stems and scraps finely and saute slightly in a little olive oil. I also used two large crushed cloves of garlic, chopped green onion, two small precooked breakfast sausage links, and a small piece of leftover cooked chicken breast -- everything chopped finely.

I added the broth left from the microwaved mushroom caps and simmered it all on low in a small frying pan for a few minutes.

Al Dente Pasta

Assemble Your Dish for Baking

Boil your spaghetti or pasta and drain. Put it in the baking dish and add your favorite sauce. A marinara works well.

Separate enough filling mixture into a bowl and mix it with an almost equal amount of a soft cheese spread, or some grated Parmesan or Asagio cheese.


Fill the mushroom caps generously. The mixture should have enough cheese or mayo sauce to make it hang together. I used a seasoned dip that had a mayo base with Parmesan cheese and chopped artichoke hearts from Stonemill Kitchens.

If you can't find this particular brand, I think a Rondele cheese dip would work fine. OR... this is where you use a little creativity and make for own ingredient with mayo and grated cheese.

Any of the filling mix that doesn't fit in the caps can be stirred into the pasta and sauce.

Press the filled caps into the pasta and sauce, leaving a little space between each.

Filled Caps

Stir any extra mushroom filling into the sauce and pasta before placing the caps.
Stir any extra mushroom filling into the sauce and pasta before placing the caps. | Source

Ready for the Oven


Filled mushroom caps were pressed into the spagetti and sauce, then partially eclipsed with a little more sauce. Make sure your pasta has enough sauce and liquid, so that it does not dry out during baking in the oven.

I used my toaster oven for this part, and checked a couple of times to make sure it didn't dry out.

You could also cover the dish with foil to keep it moist, but the mushrooms are better if they are just barely browned or broiled on top.

Salad and Side


Salad and Side

While your mushrooms and spaghetti are baking, prepare a green salad of your choice. I also added a side of sliced papaya garnished with Italian parsley. You may want to add a different fruit like orange slices, or some steamed green vegetable like zucchini or green beans on the side.

I also made some toasted sunflower seed bread for little crunch.



You may want to sprinkle some Parmesan or grated Asagio cheese on the "un-eclipsed" side of the mushrooms, or over the whole dish. This can be done either before or after baking. (I did it after, because I forgot.)

  • Large mushrooms
  • garlic, chopped
  • sausage or chicken, optional, or both, or beef
  • mayo or cheese dip
  • whole wheat thin pasta, boiled al dente
  • pasta sauce, homemade or jar
  • Parma or Asagio cheese, grated

Cook Time

Prep time: 30 min
Cook time: 30 min
Ready in: 1 hour
Yields: Adjustable: Two to three mushrooms per person.
5 stars from 1 rating of stuffed mushroom main dish


With small glass of wine, this was actually better than the eclipse viewing, which was mostly obscured by low clouds in our area.

UPDATE: A Fail and A Save

Though no eclipse was predicted, I decided to try this again when I found some nice big mushrooms at the grocery store.

I got all of my ingredients together, stemmed the mushrooms, and set to work. For some reason I had bought seven 'shrooms, and only six caps fit in the baking dish I was using to precook them.


In fact, six of them filled the dish completely. After sprinkling in a little chicken broth I put them in the microwave to slightly bake and soften slightly so they would be ready to fill when I had the rest of the ingredients ready.

I set the microwave for about two minutes ... at least that's what I thought. A few minutes later I smelled something burning, and began searching my stovetop for something that might have fallen on a burner while I was coking the pasta and sauce.

Then I realized that I had set the micro timer wrong or hit the wrong button and my beautiful mushrooms were turning into tiny charcoal briquets.

Burned mushrooms smell terrible.
Burned mushrooms smell terrible. | Source

Obviously, my recipe was destined for a big revision. I couldn't use the cremated caps, and it would be silly to make the pasta and sauce adorned with the one remaining mushroom. I searched for alternatives and found a couple of them in the refrigerator.


I found a large zuchinni squash which I cut in large slices and hollowed with a melon baller to make little cups. I also had some sweet peppers that I cut in half and seeded. These, along with the surviving mushroom cap, were precooked in the microwave while being carefully watched.


The substitute ingredients were stuffed and loaded with cheese before going into the oven. No eclipse this time-- just full, cheesy "moons".

The revised recipe was just as good, and looked better after the cheese melted. Unfortunately We were too busy eating and forgot to take a photo of the finished dish.

© 2015 Rochelle Frank


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    • Rochelle Frank profile image

      Rochelle Frank 15 months ago from California Gold Country

      It's good and fun to make. Thanks for the comment, billybuc.

    • billybuc profile image

      Bill Holland 15 months ago from Olympia, WA

      Well that just looks and sounds scrumptious. I do believe I'll be trying this. Thank you Rochelle!

    • Rochelle Frank profile image

      Rochelle Frank 16 months ago from California Gold Country

      By themselves without spaghetti, they make a great appetizer. Thanks for the comment.

    • Glenn Stok profile image

      Glenn Stok 16 months ago from Long Island, NY

      I love mushrooms and using them as a side dish is intriguing. I usually just use them as an ingredient, but never would have thought of making a side dish from mushroom. I can't wait till I try this.

    • Rochelle Frank profile image

      Rochelle Frank 17 months ago from California Gold Country

      Thank you for commenting, VocalCoach and PeachPurple. It was something a little different for me, but not hard. I like my recipes to be easy.

    • peachpurple profile image

      peachy 17 months ago from Home Sweet Home

      Ahhhh a very unique name for your mushroom recipe, lovely!

    • vocalcoach profile image

      Audrey Hunt 18 months ago from Nashville Tn.

      You're a wonderful cook! I wanted to reach into these photos and help myself to this mouth-watering recipe (s). Stuffed mushrooms are a big favorite of mine.

    • Rochelle Frank profile image

      Rochelle Frank 23 months ago from California Gold Country

      Thanks for the share Peggy. Yes, I used to stick strictly to following written, published recipes, but after 50+ years of cooking, I think I have mostly figured out what ingredients work together. It's very rewarding to have people appreciate something you come up with yourself.

      That is one reason I like to make recipe articles that give room for innovation. Make it your way!

      Thank you, tobusiness , too. It isn't hard and it's also adaptable to ingredients you may have on hand. I like to make things that inspire othrs to innovate. Thanks for the comments.

    • tobusiness profile image

      Jo Alexis-Hagues 23 months ago from Bedfordshire, U.K

      Great dish, it seems relatively easy to make, and it looks scrumptious.

    • Peggy W profile image

      Peggy Woods 23 months ago from Houston, Texas

      Hi Rochelle,

      You are a cook like I am insofar as using ingredients on hand and cooking by guess and by gosh. Most of it turns out well. I like your idea of using stuffed mushrooms or even stuffed peppers or stuffed zucchini with the pasta. I love mushrooms and almost always have them in the house or short list them when we use the last ones as we did last night. Thanks for sharing your recipe with us...lunar eclipse or not. :)

    • Rochelle Frank profile image

      Rochelle Frank 2 years ago from California Gold Country

      Updated with a fail and a save.

    • Rochelle Frank profile image

      Rochelle Frank 2 years ago from California Gold Country

      Thanks, SweetiePie and Au fait. It can be adapted easily to a particular taste. I'll want to make it again when I find some nice big "moon mushrooms".

    • Au fait profile image

      C E Clark 2 years ago from North Texas

      This does look and sound yummy! Made from all ingredients that I love.

    • SweetiePie profile image

      SweetiePie 2 years ago from Southern California, USA

      I like how you paired the lunar eclipse with making a fun recipe.

    • Rochelle Frank profile image

      Rochelle Frank 2 years ago from California Gold Country

      Thank you kalinin1158, it was fun and delicious. I think it would also be appropriate for moonless nights, especially with the vino.

    • kalinin1158 profile image

      Lana Adler 2 years ago from California

      Delicious recipe! Can't wait to try it. I like all the ingredients you've described, and I love pairing my Italian dishes with a little vino! Great job on the creativity.

    • Rochelle Frank profile image

      Rochelle Frank 2 years ago from California Gold Country

      I should have thought of it earlier, so people could have been ready. Oh well, maybe in 2033. Thanks, drbj.

    • drbj profile image

      drbj and sherry 2 years ago from south Florida

      What a tasty recipe, Rochelle, and I love your description. Lunar Eclipse Stuffed Mushrooms ... a very difficult act to follow!

      Thanks for sharing your delicious looking recipe.

    • Rochelle Frank profile image

      Rochelle Frank 2 years ago from California Gold Country

      Thank you , breakfastpop. I guess you cook meals other than breakfast, too.

    • Rochelle Frank profile image

      Rochelle Frank 2 years ago from California Gold Country

      Thanks, Carb Diva. I hope you try it. I think I did kind of a sloppy job putting it together. It might have been a little more photogenic if I had been more careful. Sure was good, though.

    • breakfastpop profile image

      breakfastpop 2 years ago

      I have only one thing to say...YUM!!!

    • Carb Diva profile image

      Linda Lum 2 years ago from Washington State, USA

      You're making me hungry. We love mushrooms in our spaghetti sauce, and we love cheese, so why not put them together. Very creative idea. Thank you for sharing.

    • Rochelle Frank profile image

      Rochelle Frank 2 years ago from California Gold Country

      Thanks for the comment, Jackie Lynnley. There are a lot of recipes for stuffed mushroom appetizers that could be adapted to this recipe, but I think the key to making it a main dish is pre-cooking the mushrooms a bit.

      I hope you try it and let me know. My husband liked it and asked if I was going to remember how to make it. -- one reason I decided to make the hub.

    • Jackie Lynnley profile image

      Jackie Lynnley 2 years ago from The Beautiful South

      Yum; this looks like something delicious, new and fun to have! Thanks for sharing.