Best 3 Portobello Spaghetti Casserole Recipes

**Indulge in a Symphony of Flavors: Portobello Spaghetti Casserole and More**

Embark on a culinary adventure with a delightful fusion of flavors in the Portobello Spaghetti Casserole. This hearty and comforting dish features juicy portobello mushrooms, tender spaghetti, and a creamy, cheesy sauce, all baked to perfection. Prepare to be captivated by the symphony of textures and flavors in every bite.

In addition to the main attraction, this article offers a collection of equally enticing recipes that cater to a variety of tastes and preferences. From the classic Spaghetti and Meatballs to the vibrant Vegetable Lasagna, each recipe promises a unique culinary experience. Whether you're a seasoned home cook or just starting your culinary journey, these recipes are sure to inspire and delight.

Here are our top 3 tried and tested recipes!

PORTOBELLO PASTA BAKE

Portobello Pasta Bake image

I always plan to use this recipe right after Thanksgiving Day. Leftover turkey never tasted so good. - Preci D'Silva, Dubai

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

2-1/2 cups uncooked multigrain spiral pasta
3 large portobello mushrooms
1 tablespoon olive oil
1 tablespoon butter
3 garlic cloves, minced
3 tablespoons all-purpose flour
1-1/2 cups 2% milk
1/3 cup heavy whipping cream
2 cups cubed cooked turkey
3/4 teaspoon salt
1/4 teaspoon pepper
1 cup shredded part-skim mozzarella cheese, divided
2 tablespoons grated Parmesan cheese

Steps:

Preheat oven to 350°. Cook pasta according to package directions. With a spoon, scrape and remove gills of mushrooms; 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 cream. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in turkey, salt and pepper; heat through., Drain pasta; add to turkey mixture and toss to coat. Stir in 3/4 cup mozzarella cheese., Transfer to a greased 8-in. square baking dish. Sprinkle with Parmesan cheese and remaining mozzarella cheese. Bake, uncovered, 20-25 minutes or until cheese is melted.

Nutrition Facts : Calories 551 calories, Fat 25g fat (12g saturated fat), Cholesterol 128mg cholesterol, Sodium 822mg sodium, Carbohydrate 41g carbohydrate (7g sugars, Fiber 5g fiber), Protein 39g protein.

PORTOBELLO PENNE PASTA CASSEROLE

Portobello Penne Pasta Casserole image

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

Ingredients

1 (8 ounce) package uncooked penne pasta
2 tablespoons vegetable oil
½ pound portobello mushrooms, thinly sliced
½ cup margarine
¼ cup all-purpose flour
1 large clove garlic, minced
½ teaspoon dried basil
2 cups milk
2 cups shredded mozzarella cheese
1 (10 ounce) package frozen chopped spinach, thawed
¼ cup soy sauce

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

PASTA WITH PORTOBELLO MUSHROOMS

Pasta With Portobello Mushrooms image

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

Ingredients

8 ounces portobello mushrooms
3 cloves garlic
2 or 3 thyme sprigs
1/2 cup extra virgin olive oil
Salt and pepper to taste
1/4 cup dried porcini mushrooms, optional
3 cups tomatoes, peeled, seeded and chopped (canned are fine)
1 pound penne or other cut pasta
Freshly grated Parmesan cheese

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.

Tips:

To save time, you can use pre-cooked spaghetti or microwave-ready spaghetti noodles.
If you don't have spaghetti sauce on hand, you can use tomato sauce, crushed tomatoes, or tomato purée instead.
Feel free to add other vegetables to the casserole, such as bell peppers, zucchini, or spinach.
If you like a cheesy casserole, sprinkle some grated Parmesan or mozzarella cheese on top before baking.
For a vegetarian version of this casserole, omit the ground beef and add extra vegetables.

Conclusion:

The Portobello Spaghetti Casserole is a delicious and easy-to-make meal that is perfect for a weeknight dinner. It is packed with flavor from the ground beef, spaghetti, mushrooms, and spaghetti sauce. The casserole is also topped with a crispy breadcrumb topping that adds a nice texture. This casserole is sure to be a hit with your family and friends.