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Portobello Spaghetti Casserole Recipe
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Portobello Spaghetti Casserole Recipe

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In the mood for a meatless meal? You can't go wrong with this easy, Italian-style casserole. You can substitute shiitakes for the portobellos, if you wish. —Mary Shivers, Ada, Oklahoma
TOTAL TIME: Prep: 30 min. Bake: 40 min.
MAKES:3 servings
TOTAL TIME: Prep: 30 min. Bake: 40 min.
MAKES: 3 servings

Ingredients

  • 4 ounces uncooked spaghetti
  • 3 portobello mushrooms, stems removed, thinly sliced
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 tablespoon olive oil
  • 1 large egg
  • 1/4 cup sour cream
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon minced fresh parsley
  • 1-1/2 teaspoons all-purpose flour
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon crushed red pepper flakes
  • 1-1/4 cups marinara sauce
  • 3/4 cup shredded part-skim mozzarella cheese

Nutritional Facts

1 cup: 422 calories, 16g fat (7g saturated fat), 103mg cholesterol, 601mg sodium, 48g carbohydrate (13g sugars, 4g fiber), 20g protein .

Directions

  1. Cook spaghetti according to package directions. Meanwhile, in a large skillet, saute the mushrooms, salt and pepper in oil until mushrooms are tender; drain.
  2. In a large bowl, combine the egg, sour cream, Parmesan cheese, parsley, flour, garlic powder and pepper flakes. Drain spaghetti; add to sour cream mixture.
  3. Transfer to a 1-1/2-qt. baking dish coated with cooking spray. Top with mushrooms and marinara sauce.
  4. Cover and bake at 350° for 30 minutes. Uncover; sprinkle with mozzarella cheese. Bake 10-15 minutes longer or until a meat thermometer reads 160° and cheese is melted. Let stand 10 minutes before serving. Yield: 3 servings.
Originally published as Portobello Spaghetti Casserole in Cooking for 2 Spring 2009, p35

Light-Bodied Red Wine

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


Reviews for Portobello Spaghetti Casserole

AVERAGE RATING
(8)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (1)
3 Star
 (0)
2 Star
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MY REVIEW
jsgoldn 159780
Reviewed Aug. 18, 2014

"Yummy. I used 1/4 t. dried parsley instead of fresh."

MY REVIEW
vwgirl9 181717
Reviewed Aug. 31, 2012

"Easy and tastes yummy reheated too."

MY REVIEW
marjiea 142769
Reviewed Jun. 20, 2012

"Delicious vegetarian entree. Used whole wheat pasta & mild salsa (in place of marinara sauce)"

MY REVIEW
cindeecee 177062
Reviewed Jun. 11, 2012

"This is very good as we love portobello mushrooms. My husband really liked it. It is great reheated too."

MY REVIEW
lbff 177060
Reviewed Mar. 8, 2011

"Simple to make and very tasty!"

MY REVIEW
MrSpar 103650
Reviewed Mar. 6, 2011

"This is a wonderful meatless recipe! My husband said,"it's a keeper!" So good leftover too. Just add some extra sauce!"

MY REVIEW
SMINNEY85 117854
Reviewed Feb. 22, 2011

"This recipe was not only quick to prepare and make but the finished result was outstanding! My family loved it as well as I did!!!"

MY REVIEW
nanny jo 177108
Reviewed Feb. 22, 2011

"the only thing different I did was to add about 3/4c. more sauce,as my hubby likes a wet pasta. Really tasty & may add some veggies the next time, a keeper..thank you for posting...."

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