Recipe by chmadden
"Portabello mushrooms, spinach, cheeses and penne combine to make a delicious casserole dish - perfect for family dinners or a party."
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1 (8 ounce) package
uncooked penne pasta
portobello mushrooms, thinly sliced
1 large clove
shredded mozzarella cheese
1 (10 ounce) package
frozen chopped spinach, thawed
Absolutely delicious! I've made this several times now (I can't seem to get enough of it!!) I double the garlic, cut the butter in half, and only use 1 3/4 c milk to avoid the sauce getting too runny. I've made it with and without soy sauce and it's good either way. My favorite modification has been a few red pepper flakes for an added kick. So good!!! I will definitely be making this again and again :)
Made as written, I give this 3.5 stars - I didn't think it was nearly cheesy, and the sauce was pretty thin and watery. However, I added more cheese - a combination of mozzerella, Swiss and extra-sharp Cheddar - and also a splash of heavy cream which REALLY improved it. I also used fresh spinach instead of frozen. This ended up being one of the best things I have made in a while. Thanks!
I definitely changed a couple of things, because I used what I had in the fridge! I cut back on the soy sauce, added more pasta & mushroom, added parm. cheese and used broccoli instead of spinach. This is a great hardy meal and the left overs are even better.
Very yummy. I was a little leery of the soy sauce, but it ended up being delicious! Not at all overpowering, but just another interesting dimension to the dish. The recipe doesn't state, but I did wring the excess water from the spinach. My sauce was still just the right consistency...I think it would have been too runny if I hadn't done that. I used part-skim mozzarella and 1% milk and it turned out fine. Only substitution I made was parsley for basil since I'm not a basil fan. Thanks!
WOW! This was fantastic and my husband said it's now one of his all time favorite meals. I did tweek it, however. I cooked the mushrooms in the butter and oil (and cooked them until they were completely soft...about 8 minutes). I added 4 cloves of garlic and used 1 cup of heavy whipping cream and 1 cup of 1% milk (because that's what I had). Lastly, I squeezed the water out of the spinach and chopped it finely. I was reluctant to use the soy sauce because it seemed like a strange combo. DON'T leave it out! It gives the dish it's wonderful and different flavor.
I swear this is the same recipe i get at my favorite itailian resturant, just with spinach.
I disagree with some reviews that it could do without the soy sauce. The soy sauce IS the recipe. Without it, it is just a regular cream sauce.
But I agree that you do have to wring the spinach out which the recipe does not mention.
I followed the recipe except that I added a little more flour to make sure the sauce was thick enough and I mixed all the cheese in instead of putting it ontop.
When I make it agian I will make it with less spinach.
Just a heads up though- becuse of the soy and the spinach it is not that great to look at. But it sure tastes good.
5 stars for something different and interesting that my boyfriend will eat! I used low fat mozzerella and it was delicious. I am going to double the spinach next time too. Instead of dried basil I used pesto. Mmmm!
Excellent dish! My boyfriend said he could eat it every day and not get tired of it. I made a few minor changes - used some random pasta I had (not penne), replaced the soy sauce with some salt and added a extra cup of water to the sauce because it was too thick. It is very important to simmer the flour for a few minutes (stirring) before pouring the liquid in - that will give it more thickness. I'll certainly make it again!
* Percent Daily Values are based on a 2,000 calorie diet.
Portobello Penne Pasta Casserole
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 192
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