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Portobello Spaghetti Casserole Recipe

Portobello Spaghetti Casserole Recipe

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. YIELD: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

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.

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.

Wine Pairings

Light-Bodied Red Wine

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