Portobello Turkey Pasta Bake Recipes

PORTOBELLO TURKEY PASTA BAKE

Portobello Turkey Pasta Bake image

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

Time 40m

Number Of Ingredients 13

Ingredients

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.

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