Portobello Pasta Bake

Name: Portobello Pasta Bake
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 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

I always plan to use this recipe right after Thanksgiving Day. Leftover turkey never tasted so good. — Preci D'Silva, Dubai

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.

Originally published as Turkey Portabella Bake in Taste of Home October/November 2012

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.
spiceygas

Dec 16, 2012

Pretty easy to make, tastes good.
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!
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)
ejshellabarger

Oct 14, 2012

I used zucchini instead of the turkey. Pretty good!
lorism1965

Oct 3, 2012

I have made this twice and everyone loves it.
keverwann

Sep 19, 2012

Made a few (or a lot, depending on how you look at it) changes to make this meatless and to suit the ingredients we had on hand: three-color rotini for the multigrain pasta, 5 oz (would have been better with 8 oz) white button mushrooms (cut in half and then sliced) for the portobellos, 2 Tbsp olive oil and left out the butter, 3 cups broccoli florets for the turkey, and Monteray Jack cheese for the mozzarella cheese.I also baked it in the same (oven-proof) skillet I sauted the mushrooms in - a 10-inch, non-stick skillet - for 10 minutes. But, next time I won't even bother with the oven and save the heat in my house. Using an already hot skillet meant that I could have just put on the cheese, covered the skillet, and waited 5 minutes for the cheese to melt.The whole family liked it and my two-year old even asked for seconds!
bdoll01

Sep 15, 2012

This is a great recipe. It was so delicious. We use turkey breast that we put in the slowcooker for half the day.