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Portobello Pasta Bake Recipe
Portobello Pasta Bake Recipe photo by Taste of Home

Portobello Pasta Bake Recipe

Publisher Photo
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.
MAKES:4 servings
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES: 4 servings

Ingredients

  • 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

Directions

  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.
Originally published as Portobello Pasta Bake in Taste of Home October/November 2012, p95

Light-Bodied Red Wine

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

Reviews for Portobello Pasta Bake

AVERAGE RATING
   (10)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (4)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Aug. 11, 2014

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

MY REVIEW
Reviewed Dec. 1, 2013

"Very tasty dish!"

MY REVIEW
Reviewed Oct. 8, 2013

"Yummy recipe that is rather flexible with ingredients."

MY REVIEW
Reviewed Dec. 16, 2012

"Pretty easy to make, tastes good."

MY REVIEW
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!"

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