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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, 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

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

Reviews for Portobello Spaghetti Casserole

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MY REVIEW
jsgoldn User ID: 6355243 159780
Reviewed Aug. 18, 2014

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

MY REVIEW
vwgirl9 User ID: 6542372 181717
Reviewed Aug. 31, 2012

"Easy and tastes yummy reheated too."

MY REVIEW
marjiea User ID: 6002577 142769
Reviewed Jun. 20, 2012

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

MY REVIEW
cindeecee User ID: 954592 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 User ID: 3494956 177060
Reviewed Mar. 8, 2011

"Simple to make and very tasty!"

MY REVIEW
MrSpar User ID: 2790749 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 User ID: 5544994 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 User ID: 1688919 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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Wine Pairings

Light-Bodied Red Wine

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