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Peppered Portobello Penne Recipe

Peppered Portobello Penne Recipe

Meaty mushrooms and a kickin’ hot cheese sauce take this simple pasta toss from drab to fab! My family loves the fact that it tastes like a restaurant dish but is made at home. — Veronica Callaghan, Glastonbury, Connecticut
TOTAL TIME: Prep/Total Time: 30 min. YIELD:4 servings


  • 2 cups uncooked penne pasta
  • 4 large portobello mushrooms, stems removed, halved and thinly sliced
  • 2 tablespoons olive oil
  • 1/2 cup heavy whipping cream
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup shredded pepper jack cheese


  • 1. Cook pasta according to package directions.
  • 2. Meanwhile, in a large skillet, saute mushrooms in oil until tender. Stir in the cream, salt and pepper; heat through. Stir in cheese until melted. Drain pasta. Add to skillet and toss to coat. Yield: 4 servings.

Nutritional Facts

1 cup: 503 calories, 28g fat (13g saturated fat), 71mg cholesterol, 632mg sodium, 48g carbohydrate (3g sugars, 3g fiber), 17g protein.

Reviews for Peppered Portobello Penne

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alfoa User ID: 2078080 254714
Reviewed Sep. 27, 2016

"It's good, not great. There are too many mushrooms relative to the amount of pasta. The sauce could use a little white wine, maybe. It might be better over egg noodles, since it has a stroganoff taste to it."

Patcal User ID: 7754360 253916
Reviewed Sep. 10, 2016

"Loved, loved this dish! Love mushrooms....Will definitely make again."

sschoch User ID: 8018729 250153
Reviewed Jul. 6, 2016

"Amazing dish! The pepper jack cheese adds just the right amount of heat. My kids love it too! I at least double the recipe though as everyone in my house happily eats the leftovers!"

treconmom User ID: 6431328 122587
Reviewed Sep. 30, 2013

"So good, it definitely satisfied my mushroom craving! It doubles easily for lunches the next day. I made it for the first time tonight and I never rate recipes, but I had to for this one. I have even passed it on to my mushroom loving friends. Will definitely be making again."

luvcheese3 User ID: 7121885 196780
Reviewed Sep. 21, 2013

"My husband said this is a high-quality fancy restaurant dish. He absolutely loved it. One of my daughters, who is a food connoisseur, was speechless and then immediately ran over to read the recipe; she loves it too! I used 8 oz. of penne, and 2 8-oz. packages of baby bella (cremini) mushrooms. I used only 1/4 tsp. salt and 1/8 tsp. of pepper. I also stirred in 1/2 Tbsp. (1-1/2 tsp.) of flour after cooking the mushrooms and before adding the cream. Very easy, very tasty! Make sure you like mushrooms, it's definitely only for mushroom lovers."

Swedebaby User ID: 82969 213136
Reviewed Sep. 9, 2013

"Full of flavor. I added thinly sliced steak & a

few dashes of hot sauce for more kick. The
portobello mushrooms are the secret. Served at room temp on a hot day in Texas"

kimstowe2 User ID: 7179801 126333
Reviewed Mar. 16, 2013

"I doubled the recipe & added 1/2 lb. ground Italian husband doesn't do meatless meals!"

diligentfrog User ID: 569604 122571
Reviewed Oct. 3, 2012

"Our family Loved It!! Great recipe."

TeresaWitt User ID: 4117537 198872
Reviewed Jun. 29, 2012

"So simple and quick to make! The pepper jack cheese gives it just enough kick. Very tasty!"

voodoowitch User ID: 635464 137772
Reviewed May. 22, 2012

"One of the best recipes I've ever made. My husband was actually mad that I had eaten the leftovers the next day so I had to make it again that night. It is spicy. I found that mellowed once reheated. Add some garlic bread and a salad and you have a nice meatless meal."

Sunnie865 User ID: 4760218 137771
Reviewed May. 20, 2012

"I would make this recipe tonight again if I had the stuff. It's very good. I would recommend making it as a quick side dish."

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