Peppered Portobello Penne Recipe
Peppered Portobello Penne Recipe photo by Taste of Home
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Peppered Portobello Penne Recipe

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Meaty mushrooms and a kickin’ hot cheese sauce take this simple pasta toss from drab to fab! My family loves that it tastes like a restaurant dish, but it’s made at home. —Veronica Callaghan, Glastonbury, Connecticut
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 2 cups uncooked penne pasta
  • 4 large portobello mushrooms, stems removed, halved and thinly sliced
  • 2 tablespoons olive oil
  • 1/2 cup heavy whipping cream
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup (4 ounces) shredded pepper jack cheese

Nutritional Facts

1 cup: 503 calories, 28g fat (13g saturated fat), 71mg cholesterol, 632mg sodium, 48g carbohydrate (3g sugars, 3g fiber), 17g protein .


  1. Cook pasta according to package directions.
  2. Meanwhile, in a large skillet, saute mushrooms in oil until tender. Stir in the cream, salt and pepper; heat through. Stir in cheese until melted. Drain pasta. Add to skillet and toss to coat. Yield: 4 servings.
Originally published as Peppered Portobello Penne in Simple & Delicious June/July 2012, p31

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Patcal 253916
Reviewed Sep. 10, 2016

"Loved, loved this dish! Love mushrooms....Will definitely make again."

sschoch 250153
Reviewed Jul. 6, 2016

"Amazing dish! The pepper jack cheese adds just the right amount of heat. My kids love it too! I at least double the recipe though as everyone in my house happily eats the leftovers!"

treconmom 122587
Reviewed Sep. 30, 2013

"So good, it definitely satisfied my mushroom craving! It doubles easily for lunches the next day. I made it for the first time tonight and I never rate recipes, but I had to for this one. I have even passed it on to my mushroom loving friends. Will definitely be making again."

luvcheese3 196780
Reviewed Sep. 21, 2013

"My husband said this is a high-quality fancy restaurant dish. He absolutely loved it. One of my daughters, who is a food connoisseur, was speechless and then immediately ran over to read the recipe; she loves it too! I used 8 oz. of penne, and 2 8-oz. packages of baby bella (cremini) mushrooms. I used only 1/4 tsp. salt and 1/8 tsp. of pepper. I also stirred in 1/2 Tbsp. (1-1/2 tsp.) of flour after cooking the mushrooms and before adding the cream. Very easy, very tasty! Make sure you like mushrooms, it's definitely only for mushroom lovers."

Swedebaby 213136
Reviewed Sep. 9, 2013

"Full of flavor. I added thinly sliced steak & a

few dashes of hot sauce for more kick. The
portobello mushrooms are the secret. Served at room temp on a hot day in Texas"

kimstowe2 126333
Reviewed Mar. 16, 2013

"I doubled the recipe & added 1/2 lb. ground Italian husband doesn't do meatless meals!"

diligentfrog 122571
Reviewed Oct. 3, 2012

"Our family Loved It!! Great recipe."

TeresaWitt 198872
Reviewed Jun. 29, 2012

"So simple and quick to make! The pepper jack cheese gives it just enough kick. Very tasty!"

voodoowitch 137772
Reviewed May. 22, 2012

"One of the best recipes I've ever made. My husband was actually mad that I had eaten the leftovers the next day so I had to make it again that night. It is spicy. I found that mellowed once reheated. Add some garlic bread and a salad and you have a nice meatless meal."

Sunnie865 137771
Reviewed May. 20, 2012

"I would make this recipe tonight again if I had the stuff. It's very good. I would recommend making it as a quick side dish."

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