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Portobello Pasta Bake Recipe

Portobello Pasta Bake Recipe

I always plan to use this recipe right after Thanksgiving Day. Leftover turkey never tasted so good. — Preci D'Silva, Dubai
TOTAL TIME: Prep: 20 min. Bake: 20 min. YIELD:4 servings


  • 2-1/2 cups uncooked multigrain spiral pasta
  • 3 large portobello mushrooms
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 3 garlic cloves, minced
  • 3 tablespoons all-purpose flour
  • 1-1/2 cups 2% milk
  • 1/3 cup heavy whipping cream
  • 2 cups cubed cooked turkey
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
  • 2 tablespoons grated Parmesan cheese


  • 1. Preheat oven to 350°. Cook pasta according to package directions. With a spoon, scrape and remove gills of mushrooms; slice caps.
  • 2. In a large skillet, heat oil and butter over medium-high heat. Add sliced mushrooms; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in flour until blended; gradually add milk and cream. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in turkey, salt and pepper; heat through.
  • 3. Drain pasta; add to turkey mixture and toss to coat. Stir in 3/4 cup mozzarella cheese.
  • 4. Transfer to a greased 8-in. square baking dish. Sprinkle with Parmesan cheese and remaining mozzarella cheese. Bake, uncovered, 20-25 minutes or until cheese is melted. Yield: 4 servings.

Nutritional Facts

1-1/2 cups: 0 calories, 0g fat (0g saturated fat), 0mg cholesterol, 0mg sodium, 0g carbohydrate (0g sugars, 0g fiber), 0g protein

Reviews for Portobello Pasta Bake

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Reviewed Aug. 11, 2014

"We are huge Portobello fans & this meal was easy & great tasting."

Reviewed Dec. 1, 2013

"Very tasty dish!"

Reviewed Oct. 8, 2013

"Yummy recipe that is rather flexible with ingredients."

Reviewed Dec. 16, 2012

"Pretty easy to make, tastes good."

Reviewed Nov. 25, 2012

"This was delicious! We had to use regular mushrooms and swiss cheese because we were out of mozzarella, and it still came out great!"

Reviewed Nov. 12, 2012

"This recipe is the BOMB!!! I wish there were leftovers so I could try it the next day, I'm sure it might even be better!! (If that's even possible)"

Reviewed Oct. 14, 2012

"I used zucchini instead of the turkey. Pretty good!"

Reviewed Oct. 3, 2012

"I have made this twice and everyone loves it."

Reviewed Sep. 19, 2012

"Made a few (or a lot, depending on how you look at it) changes to make this meatless and to suit the ingredients we had on hand: three-color rotini for the multigrain pasta, 5 oz (would have been better with 8 oz) white button mushrooms (cut in half and then sliced) for the portobellos, 2 Tbsp olive oil and left out the butter, 3 cups broccoli florets for the turkey, and Monteray Jack cheese for the mozzarella cheese.

I also baked it in the same (oven-proof) skillet I sauted the mushrooms in - a 10-inch, non-stick skillet - for 10 minutes. But, next time I won't even bother with the oven and save the heat in my house. Using an already hot skillet meant that I could have just put on the cheese, covered the skillet, and waited 5 minutes for the cheese to melt.
The whole family liked it and my two-year old even asked for seconds!"

Reviewed Sep. 15, 2012

"This is a great recipe. It was so delicious. We use turkey breast that we put in the slowcooker for half the day."

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Wine Pairings

Light-Bodied Red Wine

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