Portobello Turkey Pasta Bake

Portobello Turkey Pasta Bake Recipe

No Photo

Have you made this?

 Share your own photo!

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


  • 1Cook pasta according to directions. With a spoon, scrape and remove gills of mushroms; slice caps.
  • 2In 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.
  • 3Drain pasta; add to turkey mixture and toss to coat. Stir in 3/4 cup mozzarella cheese.
  • 4Put 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