Best 5 Peppered Portobello Penne Recipes
Embark on a culinary journey with our tantalizing Peppered Portobello Penne, a symphony of flavors that will dance on your palate. This vegetarian delight features hearty portobello mushrooms marinated in a blend of zesty peppercorns, garlic, and herbs, then grilled to perfection. These savory slices are nestled amidst al dente penne pasta, coated in a velvety sauce crafted from a medley of sun-dried tomatoes, roasted red peppers, and Parmesan cheese. The result is a harmonious union of textures and flavors, with each bite offering a burst of umami, pepperiness, and a hint of sweetness. This delectable dish is sure to become a favorite among vegetarians and meat-lovers alike.
In addition to the main recipe, we present a tempting array of variations to suit every taste. For those craving a touch of heat, the Spicy Peppered Portobello Penne infuses the dish with a fiery kick using cayenne pepper and crushed red pepper flakes. Cheese enthusiasts will delight in the Portobello Alfredo Penne, where a creamy Alfredo sauce envelops the pasta and mushrooms in a rich, decadent embrace. And for a lighter, yet equally flavorful option, the Portobello Primavera Penne showcases a vibrant medley of fresh vegetables, tossed with the pasta and mushrooms in a zesty lemon-herb sauce.
No matter your preference, our selection of Peppered Portobello Penne recipes promises an extraordinary culinary adventure. So gather your ingredients, fire up your stove, and prepare to indulge in a taste sensation that will leave you craving more.
PORTOBELLO PENNE PASTA CASSEROLE
Portabello mushrooms, spinach, cheeses and penne combine to make a delicious casserole dish - perfect for family dinners or a party.
Provided by chmadden
Categories Main Dish Recipes Casserole Recipes Vegetable
Time 45m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
- Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
- Heat the oil in a saucepan over medium heat. Stir in the mushrooms, cook 1 minute, and set aside. Melt margarine in the saucepan. Mix in flour, garlic, and basil. Gradually mix in milk until thickened. Stir in 1 cup cheese until melted. Remove saucepan from heat, and mix in cooked pasta, mushrooms, spinach, and soy sauce. Transfer to the prepared baking dish, and top with remaining cheese.
- Bake 20 minutes in the preheated oven, until bubbly and lightly brown.
Nutrition Facts : Calories 380.4 calories, Carbohydrate 32.1 g, Cholesterol 23 mg, Fat 21.3 g, Fiber 2.9 g, Protein 16 g, SaturatedFat 6.3 g, Sodium 811.1 mg, Sugar 4.6 g
BAKED PASTA WITH SAUSAGE AND BABY PORTOBELLO MUSHROOM WHITE SAUCE
This easy-to-make dish will impress your family or friends with its exotic flavors. This recipe will have your friends and family coming back for more!
Provided by Peter Alfieri
Categories World Cuisine Recipes European Italian
Time 35m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
- Bring a large pot of lightly-salted water to a boil; cook the penne uncovered, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and return to the pot.
- Meanwhile, heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Cook and stir the sausage in the hot oil until crumbly and no longer pink, about 7 minutes: remove from the skillet, leaving the fat in the pan, and set aside. Pour the remaining 2 tablespoons of olive oil into the skillet and add the mushrooms and garlic. Cook and stir until the mushrooms have browned and begun to release their liquid, about 5 minutes more. Return the sausage to the skillet and pour in the heavy cream. Season with salt and pepper and return to a simmer, cooking until the sauce begins to thicken, about 5 minutes more. Pour the sauce over the pasta and stir. Stir in 1/2 cup mozzarella and Parmesan. Pour into a 9x13-inch baking dish and sprinkle with remaining 1/2 cup mozzarella cheese.
- Broil in the preheated oven until the mozzarella cheese is bubbly and golden brown, 5 to 7 minutes.
Nutrition Facts : Calories 440.4 calories, Carbohydrate 31.6 g, Cholesterol 73.4 mg, Fat 27.4 g, Fiber 2.2 g, Protein 17 g, SaturatedFat 13.3 g, Sodium 469.2 mg, Sugar 2 g
PENNE WITH SAUSAGE AND PORTOBELLO MUSHROOMS
This is a delicious pasta dish that uses a red wine reduction. Rich, hearty, and surprisingly easy to make. Use your favorite cheese to top.
Provided by Greg R,
Categories World Cuisine Recipes European Italian
Time 1h20m
Yield 4
Number Of Ingredients 13
Steps:
- Fill a pot with water and bring to a boil; cook the sausages in the boiling water until no longer pink in the center, about 40 minutes. Cut the sausages into bite-sized pieces.
- Fill a large pot with lightly-salted water and bring to a boil. Stir the penne into the water and return to a boil. Cook, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well.
- Combine the tomatoes, mushrooms, onion, garlic, wine, rosemary, oregano, thyme, salt, and pepper in a large skillet over medium heat; cook and stir until the liquid is reduced to about half its original volume, about 10 minutes. Add the sausage and the drained pasta to the mixture and continue cooking until the liquid is reduced to about one-quarter its original volume, 10 to 15 minutes more. Sprinkle the mozzarella cheese over the dish to serve.
Nutrition Facts : Calories 678.9 calories, Carbohydrate 80.6 g, Cholesterol 42.4 mg, Fat 21 g, Fiber 7.3 g, Protein 29.3 g, SaturatedFat 7.6 g, Sodium 2254.1 mg, Sugar 9.3 g
PASTA WITH PORTOBELLO MUSHROOMS
The key to giving a portobello (or any mushroom) dense texture is to cook it slowly in oil so that most of its moisture is driven out. My biggest successes came in taking whole mushrooms and cooking them, covered, for as long as two hours. Nearly as good, however, and more than twice as fast, is to cut up the mushrooms and cook them in oil, uncovered, for 30 to 45 minutes. At that point, you not only have fabulous mushrooms, which you can use in a pasta sauce, as I do here, or to top salads or stir into rice dishes, but you also have very good-flavored oil. To further improve the mushrooms' flavor, I like to use the trick popularized by Marcella Hazan: add a few reconstituted dried porcini to the portobellos.
Provided by Mark Bittman
Categories brunch, dinner, easy, lunch, main course
Time 1h
Yield 4 servings
Number Of Ingredients 9
Steps:
- Trim hard parts from mushrooms and discard. Rinse mushrooms quickly to remove grit; cut caps into slices and stems into small chunks. Combine in a medium skillet with 1 clove garlic (crushed and peeled), thyme, olive oil and some salt and pepper. Cook over sufficiently low heat so that mixture bubbles but mushrooms do not brown. Continue to cook, stirring infrequently, until they are quite shrunken in size and appear firm, 30 to 45 minutes. (At this point, you can pause for several hours before resuming cooking.) If you are using porcinis, soak them in hot water to cover for a few minutes so that they soften.
- Set a large pot of water to boil for pasta and salt it. Mince remaining garlic. Turn heat under oil to medium, and add garlic to the portobellos along with the drained porcinis. Cook, stirring occasionally, until garlic begins to color. Add tomatoes and raise heat to medium high. Cook, stirring occasionally, until they break up and become saucy, about 15 minutes.
- Meanwhile, cook pasta until it is tender but not mushy. Taste sauce and adjust its seasoning. When pasta is done, drain it, toss with sauce, top with Parmesan, and serve.
PENNE PORTABELLA (COPYCAT OF PASTA POMODORO'S DISH)
I saw one of the owners of Pasta Pomodoro make this on a local tv show. The measurements are approximate as he only demonstrated the ingredients used, no measurements. But this dish is easy and pretty hard to mess up. Mine tasted just as good as the one from the restaurant (I just tried this dish about a couple of weeks ago). A couple of pointers to make it tasty: Be sure to salt your water for pasta, this gives your pasta some flavor. After adding the pasta to the sauce, cook it for a minute of two so the pasta soaks up the sauce. After this step, you can taste and adjust flavor, adding parmesan cheese to give it more flavor (optional). Note: I actually didn't use the entire package of porchini mushrooms, only a little more than 1/2 of the package because it's expensive, also I used baby spinach instead of arugula because my kids do not appreciate the "bite" of the arugula.
Provided by JMigs0
Categories One Dish Meal
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Soak the dried porchini mushrooms in the hot water (about 10 minutes), then squeeze the liquid out of the mushrooms and chop it up. Be sure to reserve the tasty soaking water for the sauce!
- Prepare the sausage according to package directions (cooked throughly and browned), drain.
- Cook the pasta according to package directions as well, however, minus one to two minutes to finsh "cooking" in the sauce. Meanwhile start the sauce:.
- Heat up a large pan (large enough to fit the pasta in), add a tablespoon of extra virgin olive oil, sautee garlic just until fragrant, add in cooked sausage, portobello mushrooms and porchini mushrooms, and (first add 1/4 cup) of the reserved porchini soaking water as well as the wine. Let this cook for a few minutes. If the portobello mushroom is still dry, add more of the reserved soaking water (add all if possible), cook until the portobello is browned and tender.
- Add cream and heat through, stirring to incorporate the flavors together. Next add the cooked pasta and arugula or spinach leaves, cook for a minute or two to let the pasta soak up the sauce and wilt the arugula or spinach.
- Taste and adjust seasoning, adding parmesan cheese then salt and pepper if desired.
Nutrition Facts : Calories 430.3, Fat 27.6, SaturatedFat 10.2, Cholesterol 57.9, Sodium 921.4, Carbohydrate 26.5, Fiber 4.1, Sugar 1.2, Protein 17.4
Tips:
- Choose the right pasta: Penne is a great choice for this recipe, as it holds the sauce well. Other short pastas, such as rigatoni or fusilli, would also work well.
- Use fresh portobello mushrooms: Fresh portobello mushrooms have a more intense flavor than canned or dried mushrooms. If you can't find fresh portobello mushrooms, you can substitute another type of mushroom, such as cremini or shiitake mushrooms.
- Cook the mushrooms properly: The mushrooms should be cooked until they are tender but still have a little bit of bite. If you overcook the mushrooms, they will become tough and chewy.
- Use a flavorful sauce: The sauce is what really makes this dish special. Be sure to use a sauce that is flavorful and has a good balance of acidity and sweetness. A simple tomato sauce or a creamy Alfredo sauce would both work well.
- Don't overcrowd the pan: When you are cooking the mushrooms, don't overcrowd the pan. If you overcrowd the pan, the mushrooms will not cook evenly and they will release too much water.
Conclusion:
This peppered portobello penne is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of tender mushrooms, flavorful sauce, and al dente pasta is sure to please everyone at the table. So next time you are looking for a quick and easy pasta dish, give this recipe a try.
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