PORTOBELLO TURKEY PASTA BAKE

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This recipe is from Taste of Home. The original used turkey which would be very good. I made a few changes and skipped the turkey. It is a very good meatless option. Very hearty and comforting... I plan to use left over turkey and make it that way after Thanksgiving! We loved it without the turkey. Just add a salad and...

Provided by mary Armstrong

Categories     Other Main Dishes

Time 40m

Number Of Ingredients 13

3 c uncooked pasta, i used penne
3 large portobello mushrooms
1 Tbsp olive oil
1 Tbsp butter
1 tsp garlic, minced
3 Tbsp all purpose flour
1 1/2 c 2 % milk
1/2 c half and half
3/4 tsp salt
1/4 tsp pepper
1 c shredded mozzarella cheese, divided
2 Tbsp grated parmesean cheese
2 c cubed cooked turkey, skip if you want meatless

Steps:

  • 1. Cook pasta according to directions. With a spoon, scrape and remove gills of mushroms; slice caps.
  • 2. 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 half and half. Bring to a boil; cook and stir for 2 minutes or until thickened. If using turkey stir in now, with salt and pepper; heat through.
  • 3. Drain pasta; add to turkey mixture and toss to coat. Stir in 3/4 cup mozzarella cheese.
  • 4. Put in a greased 8 or 9 inch baking dish. Sprinkle with parmesean and remaining mozzarella cheese. Bake, uncovered, at 350 degrees for 20-25 minutes or until cheese is melted. Let stand 5 minutes and serve.

Audrey P.
p-a@gmail.com

I would love to try this recipe with different types of mushrooms, such as shiitake or oyster mushrooms.


Dharshigan Dharshi
dharshigan_dharshi14@aol.com

This dish is a great way to use up leftover turkey. It's also a good option for a meatless meal.


Sanaullah Jokhio
js@gmail.com

I would recommend this recipe to anyone who is looking for a quick and easy weeknight meal.


Azazul haque
a_haque48@gmail.com

Overall, this is a good recipe, but it needs a few tweaks to make it perfect.


Lacey Hua
laceyh29@hotmail.co.uk

The portobello mushrooms were a bit tough. I would cook them for a longer period of time next time.


Monirujjaman Rabbi
r_m17@gmail.com

The sauce was a bit too thick for my liking. I would add some more liquid to thin it out.


yousstuber 91
9_y@gmail.com

This dish is a bit bland for my taste. I would add some more spices or herbs to give it more flavor.


Syed Islam
syed_islam45@yahoo.com

This is a great recipe for a healthy and satisfying meal. The portobello mushrooms and turkey are a good source of protein, and the pasta and vegetables provide carbohydrates and fiber.


Enzo Lane
enzo@hotmail.fr

I'm not a fan of mushrooms, but I really liked this dish. The portobello mushrooms were cooked perfectly and had a great flavor.


m sulman khan
s-m@aol.com

I made this dish for a potluck and it was a big hit! Everyone loved the combination of flavors.


Amir Baraili
baraili_a38@hotmail.com

This is a great recipe for a weeknight meal. It's quick and easy to make, and it's always a hit with my family.


asia knox
knoxa47@gmail.com

I'm not a big fan of turkey, but I really enjoyed this dish. The portobello mushrooms and pasta were cooked perfectly, and the sauce was very tasty.


Faith Flett
f_faith26@hotmail.com

I made this dish last night and it was delicious! The portobello mushrooms and turkey were perfectly cooked, and the pasta was al dente. The sauce was also very flavorful.


Sarada Thapa
t.s@gmail.com

This Portobello Turkey Pasta Bake was a hit with my family! It was easy to make and had a great combination of flavors.