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Portobello Pasta Bake

 Portobello Pasta Bake
I always plan to use this recipe right after Thanksgiving Day. Leftover turkey never tasted so good. — Preci D'Silva, Dubai
4 ServingsPrep: 20 min. Bake: 20 min.


  • 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 King Arthur Unbleached 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


  • Cook pasta according to package directions. With a spoon, scrape and
  • remove gills of mushrooms; slice caps.
  • 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 for 2 minutes or until
  • thickened. Stir in the turkey, salt and pepper; heat through.

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Portobello Pasta Bake (continued)

Directions (continued)

  • Drain pasta; add to turkey mixture and toss to coat. Stir in 3/4 cup
  • mozzarella cheese.
  • Transfer to a greased 8-in. square baking dish. Sprinkle with
  • Parmesan cheese and remaining mozzarella cheese. Bake, uncovered, at
  • 350° for 20-25 minutes or until cheese is melted. Yield: 4
  • servings.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.