Truffle Goodles Stuffed Portobello Mushrooms

Comfort food meets gut health in the most delicious way.

This elevated mac & cheese moment is wrapped in a veggie-forward, fiber-rich shell. Cooking the Truffle Goodles in chicken bone broth adds extra depth of flavor and collagen-rich benefits for your gut lining, joints, and skin. It’s a cozy dinner you’ll actually feel good after eating.

Why it’s gut-friendly:

• Bone broth adds collagen, glutamine, and minerals that help repair the gut lining.

• Portobello mushrooms are full of prebiotics to nourish good bacteria.

• Goodles provide protein, fiber, and nostalgia—without artificial junk.

• Olive oil + leafy greens round out this anti-inflammatory, nourishing meal.

Ingredients

• 2 large portobello mushrooms, stems removed and gills scraped out

• 1 box Truffle Goodles

• 1¼ cups chicken bone broth (to cook the Goodles in)

• 1 cup spinach or arugula (optional, sautéed)

• 1 tablespoon olive oil

• ¼ cup shredded mozzarella or gruyère (optional)

• Sea salt and black pepper, to taste

• Fresh thyme or parsley, for garnish

Instructions

1. Preheat oven to 375°F (190°C).
   Line a baking sheet with parchment or foil.

2. Prep the mushrooms:
   Brush both sides of each cap with olive oil. Season with sea salt and black pepper.
   Bake stem-side up for 10 minutes to soften and release water.
   Blot excess moisture with a paper towel.

3. Cook the Goodles:
   In a saucepan, bring 1¼ cups chicken bone broth to a gentle boil.
   Add the Truffle Goodles noodles and cook per package instructions.
   Stir occasionally until the broth is mostly absorbed and noodles are tender.
   Mix in the cheese packet and stir until creamy.
   Optional: fold in sautéed spinach or arugula for extra greens.

4. Stuff the mushrooms:
   Spoon the cheesy Goodles mixture into the mushroom caps.
   Sprinkle with extra cheese if desired.

5. Bake again for 10–12 minutes until hot and golden on top.

6. Garnish with herbs and enjoy warm!

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