Ziti with Portobello Mushrooms, Caramelized Onions, and Goat Cheese



The portobello mushroom is the fully mature version of the white mushroom. As it develops, it exposes all of the gills and loses some of its moisture creating a mushroom that has a more concentrated flavor and a denser  texture. This recipe combines sautéed portobellos, caramelized onions, goat cheese and pasta. What’s not to love? I skipped the first steps in this recipe and used some of my Melted Onions instead. This is a wonderful light supper full of tender, meaty portobellos. Yum!!



  • 2 T. butter
  • 4 T. olive oil
  • 3 onions, chopped
  • 1 t. salt
  • 1/2 t. sugar
  • 1 pound portobello mushrooms, stems removed, caps halved and then cut crosswise into 1/4-inch slices
  • 3 T. chopped fresh parsley
  • 1/4 t. fresh-ground black pepper
  • 3/4 pound ziti
  • 3 ounces soft goat cheese, crumbled
  • 3 T. grated Parmesan cheese, plus more for serving          


  1. In a large frying pan, melt 1 tablespoon of the butter with 2 tablespoons of the oil over moderate heat. Add the onions, 1/2 teaspoon of the salt, and the sugar and cook, stirring frequently, until the onions are well browned, about 20 minutes. Remove from the pan.
  2. In the same pan, melt the remaining 1 tablespoon butter with 1 tablespoon of the oil over moderate heat. Add the mushrooms and 1/4 teaspoon of the salt and cook, stirring occasionally, until tender and brown, about 8 minutes. Add the reserved onions, the parsley, the remaining 1/4 teaspoon salt, and the pepper and heat through.
  3. In a large pot of boiling, salted water, cook the ziti until just done, about 13 minutes. Reserve 3/4 cup of the pasta water and drain. Toss the ziti and 1/2 cup of the reserved pasta water with the mushroom mixture, the remaining 1 tablespoon oil, the goat cheese, and the Parmesan. If the pasta seems dry, add more of the reserved pasta water. Serve with additional Parmesan.

About Worth Stopping By . . .

I am a blogger who would rather talk than write. I enjoy traveling, family time, friends and food/fine dining. I have made some real efforts in the kitchen lately, and I blog in order to document and motivate myself to: 1.) fully use all of the fresh ingredients in my kitchen and 2.) cook healthy, creative meals.

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