Back to Portobello Spaghetti Casserole

Print Options

 
 
 
 

Card Sizes

 
 
 
 Print
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 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.

Reviews for Portobello Spaghetti Casserole

Sort By :
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!"

MY REVIEW
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
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
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...."

Loading Image

Wine Pairings

Light-Bodied Red Wine

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