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Portobello Spaghetti Casserole Recipe

Portobello Spaghetti Casserole Recipe photo by Taste of Home

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In the mood for a meatless meal? You can't go wrong with this easy, Italian-style casserole. You can substitute shiitakes for the portobellos, if you wish. —Mary Shivers, Ada, Oklahoma

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Portobello Spaghetti Casserole Recipe

Prep: 30 min. Bake: 40 min.

Yield: 3 Servings

30 40 70

Ingredients

4 ounces uncooked spaghetti
3 portobello mushrooms, stems removed and thinly sliced
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon olive oil
1 egg
1/4 cup sour cream
2 tablespoons grated Parmesan cheese
1 tablespoon minced fresh parsley
1-1/2 teaspoons all-purpose flour
1/4 teaspoon garlic powder
1/8 teaspoon crushed red pepper flakes
1-1/4 cups marinara sauce
3/4 cup shredded part-skim mozzarella cheese

Directions

Cook spaghetti according to package directions. Meanwhile, in a large skillet, saute the mushrooms, salt and pepper in oil until mushrooms are tender; drain.
In a large bowl, combine the egg, sour cream, Parmesan cheese, parsley, flour, garlic powder and pepper flakes. Drain spaghetti; add to sour cream mixture.
Transfer to a 1-1/2-qt. baking dish coated with cooking spray. Top with mushrooms and marinara sauce.
Cover and bake at 350° for 30 minutes. Uncover; sprinkle with mozzarella cheese. Bake 10-15 minutes longer or until a meat thermometer reads 160° and cheese is melted. Let stand 10 minutes before serving. Yield: 3 servings.

Nutritional Facts 1 cup equals 422 calories, 16 g fat (7 g saturated fat), 103 mg cholesterol, 601 mg sodium, 48 g carbohydrate, 4 g fiber, 20 g protein.

Originally published as Portobello Spaghetti Casserole in Cooking for 2 Spring 2009, p35

Light-Bodied Red Wine

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

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Portobello Spaghetti Casserole

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(1-7) of 7 reviews

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Reviewed on Aug. 31, 2012 by vwgirl9

Easy and tastes yummy reheated too.

Reviewed on Jun. 20, 2012 by marjiea

Delicious vegetarian entree. Used whole wheat pasta & mild salsa (in place of marinara sauce)

Reviewed on Jun. 11, 2012 by cindeecee

This is very good as we love portobello mushrooms. My husband really liked it. It is great reheated too.

Reviewed on Mar. 08, 2011 by lbff

Simple to make and very tasty!

Reviewed on Mar. 06, 2011 by MrSpar

This is a wonderful meatless recipe! My husband said,"it's a keeper!" So good leftover too. Just add some extra sauce!

Reviewed on Feb. 22, 2011 by SMINNEY85

This recipe was not only quick to prepare and make but the finished result was outstanding! My family loved it as well as I did!!!

Reviewed on Feb. 22, 2011 by nanny jo

the only thing different I did was to add about 3/4c. more sauce,as my hubby likes a wet pasta. Really tasty & may add some veggies the next time, a keeper..thank you for posting....