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Portobello Pasta Bake Recipe

Portobello Pasta Bake Recipe photo by Taste of Home

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I always plan to use this recipe right after Thanksgiving Day. Leftover turkey never tasted so good. — Preci D'Silva, Dubai

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Portobello Pasta Bake Recipe

Prep: 20 min. Bake: 20 min.

Yield: 4 Servings

20 20 40

Ingredients

2-1/2 cups uncooked multigrain spiral pasta
3 large portobello mushrooms
1 tablespoon olive oil
1 tablespoon butter
3 garlic cloves, minced
3 tablespoons all-purpose flour
1-1/2 cups 2% milk
1/3 cup heavy whipping cream
2 cups cubed cooked turkey
3/4 teaspoon salt
1/4 teaspoon pepper
1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
2 tablespoons grated Parmesan cheese

Directions

Cook pasta according to package directions. With a spoon, scrape and remove gills of mushrooms; slice caps.
In a large skillet, heat oil and butter over medium-high heat. Add sliced mushrooms; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in flour until blended; gradually add milk and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the turkey, salt and pepper; heat through.
Drain pasta; add to turkey mixture and toss to coat. Stir in 3/4 cup mozzarella cheese.
Transfer to a greased 8-in. square baking dish. Sprinkle with Parmesan cheese and remaining mozzarella cheese. Bake, uncovered, at 350° for 20-25 minutes or until cheese is melted. Yield: 4 servings.

Originally published as Portobello Pasta Bake in Taste of Home October/November 2012, p95

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Reviews for Portobello Pasta Bake

Portobello Pasta Bake

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Reviewed on Dec. 16, 2012 by spiceygas

Pretty easy to make, tastes good.

Reviewed on Nov. 25, 2012 by catlovesbooks

This was delicious! We had to use regular mushrooms and swiss cheese because we were out of mozzarella, and it still came out great!

Reviewed on Nov. 12, 2012 by Carrie918

This recipe is the BOMB!!! I wish there were leftovers so I could try it the next day, I'm sure it might even be better!! (If that's even possible)

Reviewed on Oct. 14, 2012 by ejshellabarger

I used zucchini instead of the turkey. Pretty good!

Reviewed on Oct. 03, 2012 by lorism1965

I have made this twice and everyone loves it.

Reviewed on Sep. 19, 2012 by keverwann

Made a few (or a lot, depending on how you look at it) changes to make this meatless and to suit the ingredients we had on hand: three-color rotini for the multigrain pasta, 5 oz (would have been better with 8 oz) white button mushrooms (cut in half and then sliced) for the portobellos, 2 Tbsp olive oil and left out the butter, 3 cups broccoli florets for the turkey, and Monteray Jack cheese for the mozzarella cheese.

I also baked it in the same (oven-proof) skillet I sauted the mushrooms in - a 10-inch, non-stick skillet - for 10 minutes. But, next time I won't even bother with the oven and save the heat in my house. Using an already hot skillet meant that I could have just put on the cheese, covered the skillet, and waited 5 minutes for the cheese to melt.

The whole family liked it and my two-year old even asked for seconds!

Reviewed on Sep. 15, 2012 by bdoll01

This is a great recipe. It was so delicious. We use turkey breast that we put in the slowcooker for half the day.