Portobello Turkey Pasta Bake Recipe

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Portobello Turkey Pasta Bake

mary Armstrong


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 you've got a quick meal.

Hope you try it and love it!

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20 Min


20 Min


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

Directions Step-By-Step

Cook pasta according to directions. With a spoon, scrape and remove gills of mushroms; 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 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.
Drain pasta; add to turkey mixture and toss to coat. Stir in 3/4 cup mozzarella cheese.
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.

About this Recipe

Course/Dish: Turkey, Other Main Dishes