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Portobello Spaghetti Casserole Recipe
Portobello Spaghetti Casserole Recipe photo by Taste of Home

Portobello Spaghetti Casserole Recipe

Publisher Photo
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 and thinly sliced
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 tablespoon olive oil
  • 1 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 equals 422 calories, 16 g fat (7 g saturated fat), 103 mg cholesterol, 601 mg sodium, 48 g carbohydrate, 4 g fiber, 20 g 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

Nutritional Facts

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

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
 (0)
1 Star
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MY REVIEW
Reviewed Aug. 18, 2014

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

MY REVIEW
Reviewed Aug. 31, 2012

"Easy and tastes yummy reheated too."

MY REVIEW
Reviewed Jun. 20, 2012

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

MY REVIEW
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
Reviewed Mar. 8, 2011

"Simple to make and very tasty!"

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