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Portobello Pasta Bake

I always plan to use this recipe right after Thanksgiving Day. Leftover turkey never tasted so good. — Preci D'Silva, Dubai
  • Total Time
    Prep: 20 min. Bake: 20 min.
  • Makes
    4 servings

Ingredients

  • 2-1/2 cups uncooked multigrain spiral pasta
  • 3 large portobello mushrooms
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 3 garlic cloves, minced
  • 3 tablespoons all-purpose flour
  • 1-1/2 cups 2% milk
  • 1/3 cup heavy whipping cream
  • 2 cups cubed cooked turkey
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup shredded part-skim mozzarella cheese, divided
  • 2 tablespoons grated Parmesan cheese

Directions

  • Preheat oven to 350°. Cook pasta according to package directions. With a spoon, scrape and remove gills of mushrooms; slice caps.
  • In a large skillet, heat oil and butter over medium-high heat. Add sliced mushrooms; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in flour until blended; gradually add milk and cream. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in turkey, salt and pepper; heat through.
  • Drain pasta; add to turkey mixture and toss to coat. Stir in 3/4 cup mozzarella cheese.
  • Transfer to a greased 8-in. square baking dish. Sprinkle with Parmesan cheese and remaining mozzarella cheese. Bake, uncovered, 20-25 minutes or until cheese is melted.
Nutrition Facts
1-1/2 cups: 551 calories, 25g fat (12g saturated fat), 128mg cholesterol, 822mg sodium, 41g carbohydrate (7g sugars, 5g fiber), 39g protein.

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Reviews

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Average Rating:
  • pamsterhamster
    Aug 11, 2014

    We are huge Portobello fans & this meal was easy & great tasting.

  • Slaytonk
    Dec 1, 2013

    Very tasty dish!

  • zookeeperk
    Oct 8, 2013

    Yummy recipe that is rather flexible with ingredients.

  • thdeason
    Dec 31, 2012

    No comment left

  • spiceygas
    Dec 16, 2012

    Pretty easy to make, tastes good.

  • smaggy
    Dec 3, 2012

    No comment left

  • catlovesbooks
    Nov 25, 2012

    This was delicious! We had to use regular mushrooms and swiss cheese because we were out of mozzarella, and it still came out great!

  • roshoneka
    Nov 22, 2012

    No comment left

  • lucygraciedog
    Nov 15, 2012

    No comment left

  • Carrie918
    Nov 12, 2012

    This recipe is the BOMB!!! I wish there were leftovers so I could try it the next day, I'm sure it might even be better!! (If that's even possible)