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Peppered Portobello Penne

 Peppered Portobello Penne
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
4 ServingsPrep/Total Time: 30 min.


  • 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


  • Cook pasta according to package directions.
  • 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 equals 503 calories, 28 g fat (13 g saturated fat), 71 mg cholesterol, 632 mg sodium, 48 g carbohydrate, 3 g fiber, 17 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.