Baby Portobella Alfredo Sauce Recipe - Allrecipes.com
Baby Portobella Alfredo Sauce Recipe
  • READY IN 30 mins

Baby Portobella Alfredo Sauce

Recipe by  

"A creamy Alfredo sauce with cheese and baby bellas (crimini mushrooms) makes enough for about 1 pound of pasta."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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Directions

  1. Process mushrooms, onion, and garlic in a blender until mixture is pureed. Melt 2 tablespoons butter in a saucepan over medium heat. Cook and stir the mushroom paste in the melted butter until smooth.
  2. Melt 2 more tablespoons butter in a separate saucepan over medium heat; gradually sprinkle flour into the melted butter, stirring continually. Whisk half-and-half into the flour paste; cook and stir until the sauce is thick and smooth, 4 to 5 minutes. Whisk mushroom mixture into sauce and cook until sauce has thickened a bit more, about 10 minutes. Stir cheese into the sauce; cook until the cheese melts, 2 to 3 minutes. Season with salt and black pepper.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 20 mins
  • READY IN 30 mins
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Reviews More Reviews

Most Helpful Positive Review
Jul 30, 2012

The onion I used was a sweet onion. I did toss a touch of crushed red pepper flake into this sauce with the salt/fresh ground pepper. That was the only change I made. I tossed this sauce with hot fettuccini noodles. My family has fallen in love with this sauce--I really should have doubled it because everyone was bummed there were no leftovers. This is one of THE BEST "alfredo" sauces we've had in a LONG time.

 
Most Helpful Critical Review
Jul 18, 2014

Sorry, but this is a no-go. The directions can't be followed since, for starters, in a regular blender, those vegetables aren't going to budge ... I ended up with a stringy, non-alfredo-tasting mushroom paste. :/

 
Nov 01, 2012

I made this recipe for my family and they loved it. My husband can't stop raving about this recipe. I added the half and half to the blender with the mushrooms, onions and garlic to make it easier to puree the veggies. I will be making this recipe often. Thank you.

 
Dec 11, 2012

very tasty alfredo sauce, i added a 1/4 tsp of salt and it was delish. will use this in the future.

 
Jun 01, 2013

Tasty base recipe. The garlic was really overpowering! I added more mushrooms to try and mute the garlic. I did also sneak in a couple additional veggies into the blender. The kids ate it and had no idea that they were eating healthy. I'll make it again but with half the garlic.

 
Apr 25, 2013

This sauce is amazing! I literally wanted to bathe in it. It was difficult to stop myself from eating it by the spoonful! I wouldn't change a thing.

 
Mar 23, 2013

Easy, excellent dish!! I added extra garlic and sliced about 6 of the mushrooms; added them with the half and half and let sauce simmer until mushrooms were softened. Also used fresh fettuccine. The dish s a keeper!!

 
Mar 21, 2013

I didn't love this as much as the previous reviewers. In fact, I'd have given it "3" stars for "ok", but Mr. LTH (unsolicitedly) commented he enjoyed it, so that bumps it up to "4". To me, it was kind of bland. It had a nice earthy flavor, but still a bit bland; I found myself really enjoying the bites w/the fresh parm I'd added to the top. I couldn't get the mushrooms/onions/garlic to puree in my blender w/out adding some liquid, so I added some of the pasta water. THANKS for the recipe, evilcookie007!

 

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Nutrition

  • Calories
  • 300 kcal
  • 15%
  • Carbohydrates
  • 11.6 g
  • 4%
  • Cholesterol
  • 70 mg
  • 23%
  • Fat
  • 24.4 g
  • 38%
  • Fiber
  • 1.6 g
  • 7%
  • Protein
  • 9.8 g
  • 20%
  • Sodium
  • 406 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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