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Portobello Spaghetti Casserole

Portobello Spaghetti Casserole
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
3 ServingsPrep: 30 min. Bake: 40 min.

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
© Taste of Home 2013

2 of 2

Portobello Spaghetti Casserole (continued)

Directions (continued)

  • 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.
Nutrition 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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
© Taste of Home 2013