Portobello Turkey Pasta Bake

Portobello Turkey Pasta Bake

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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!


★★★★★ 1 vote

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

How to Make Portobello Turkey Pasta Bake


  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.

Printable Recipe Card

About Portobello Turkey Pasta Bake

Course/Dish: Turkey Other Main Dishes

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