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Peppered Portobello Penne Recipe

Peppered Portobello Penne Recipe

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. YIELD: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


  • 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.

Nutritional Facts

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

Reviews for Peppered Portobello Penne

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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."

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."

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"

Reviewed Mar. 16, 2013

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

Reviewed Oct. 3, 2012

"Our family Loved It!! Great recipe."

Reviewed Jun. 29, 2012

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

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."

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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Wine Pairings

Full-Bodied White Wine

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