Reviewed: Feb. 19, 2009

Husband usually doesn't like casseroles since they can be "bland," but this one was very tasty. I used chopped fresh red chard (steamed prior to mixing with the other ingredients) instead of spinach since that's what I had, and substituted about 1 cup parmesan for the mozzarella.

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HHhorses

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Reviewed: Feb. 19, 2009

Good dish! It needed something though. I should have added sun dried tomatoes like others suggested but I didn't have any on hand. The substitutions I made were half a bag of fresh spinach, used half the amount of butter (always use equal parts butter and flour), and used fat free half and half for the milk (needed to use it up). We liked it with the soy sauce just fine. I had no problems with it thickening up. If it's too thin just give it time and it will thicken eventually. I always cook the flour and butter mixture a few minutes before adding the milk to cook the flour taste out of it. Will make again.

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handbanana

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Reviewed: Feb. 17, 2009

Rave reviews from my family!

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Meg Lammers

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: Sioux Falls, South Dakota, USA

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Reviewed: Feb. 14, 2009

I didn’t really care for this. I followed the instructions exactly except I added extra milk to the sauce because it was extremely gooey and looked more like dough than pasta sauce. I think the soy sauce is what really threw me off, it overpowered most of the other flavors. If I ever make this again I’m going to use more mushrooms, add some diced onions and only use a dash of soy sauce or no soy sauce at all.

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Calli G

Cooking Level: Intermediate

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Reviewed: Feb. 13, 2009

My husband and I loved this! I added some sun dried tomatoes and meatballs that really made the dish. Without the sun dried tomatoes, it just tasted good but with them, the dish is outstanding. I will be making this many, many more times to come.

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jctnme

Cooking Level: Beginning

Living In: Seattle, Washington, USA

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Reviewed: Feb. 12, 2009

This was really good. I did make a few adjustments though. I used fresh spinach and fresh mozzarella. I also added a few chopped sun dried tomatoes. I also added extra garlic and red pepper flakes to the sauce.

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23DAISYS

Cooking Level: Expert

Living In: Louisville, Kentucky, USA

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Reviewed: Feb. 8, 2009

Wow! This is delicious. I just made it for the second time and made a couple of changes. I'm allergic to soy so I leave out the soy sauce and used a little veggie broth. I also used some asiago cheese along with the mozzarella. The first time I made it I felt it needed more moisture so the added veggie broth made a nice addition. My husband and I couldn't get enough of this one. I had leftovers for breakfast....I couldn't wait for dinner! Thanks for a great recipe.

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Jeannine

Cooking Level: Intermediate

Living In: West Chester, Pennsylvania, USA

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Reviewed: Feb. 6, 2009

This recipe was excellent, I did the same thing another user did - I substituted the spinach with broccoli. I really enjoyed it, and so did the guest that came to my household.

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BEAUCHAT86

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Reviewed: Feb. 4, 2009

So good! I forgot the soy sauce but it was still delicious.

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Luv2bake

Cooking Level: Expert

Living In: Glendale, California, USA

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Reviewed: Feb. 3, 2009

More like 4 and a half stars - delish! I cut the mushrooms into 1/2 inch chunks, used rigatoni pasta, skipped the basil and added a can of garlic and onion diced tomatoes, drained. So good and pretty healthful if you use 1% milk and part-skim mozzarella. Thanks for the post!

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cookntaste

Cooking Level: Expert

Living In: East Greenville, Pennsylvania, USA

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Reviewed: Jan. 29, 2009

I followed the recipe but feel that it was lacking something? Onions or shallots might have helped. It also had a strange gluey texture, not creamy. It was decent but not was I hoping for.

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NYJEN

Cooking Level: Expert

Home Town: New Rochelle, New York, USA

Living In: Saugerties, New York, USA

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Reviewed: Jan. 28, 2009

AWESOME! Have been thinking of going Vegetarian so was doing a bit of recipe research and decided to try this one on my "meat & potatoes" guys. They LOVED it! Little guy didn't even mind that there were mushroom. Husband said "That's a keeper!" And he actually hates spinach... this one is going into the regular rotation! I followed the recipe to the letter and made no alterations.

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goose1128

Cooking Level: Intermediate

Home Town: Hawley, Pennsylvania, USA

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Reviewed: Jan. 28, 2009

I liked this, DH did not! Soo that's why the 4 stars instead of 5. Thanks!

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toletiquesbysam

Cooking Level: Intermediate

Home Town: Lincoln, Nebraska, USA

Living In: Fremont, Nebraska, USA

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Reviewed: Jan. 27, 2009

OMG!!! This was a great dish. It was very quick and easy to make. My husband and I loved it. It will definitely be a staple. We paired this with a greek salad, crusty bread and white wine.

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Drkbrwnskn

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Reviewed: Dec. 21, 2008

Good! Used half the butter and fresh spinach. Very easy and delicious! May add some tomatoes next time.

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Susan

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Reviewed: Dec. 13, 2008

This wasn't bad. I used fresh baby spinach instead of frozen spinach but I think I should have chopped it up - it was pretty stringy in the end. If I make this again I will use less cheese. It also needs a little more zip but I'm not sure what to do about that.

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Chandra

Cooking Level: Intermediate

Home Town: Holt, Michigan, USA

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Dec. 4, 2008

DELICIOUS AS IS!!! You won't be disappointed that's for sure! The portobello mushrooms have a very distinct flavor making it a gormet tasting dish. Try it, you'll love it. I'm going to add some grilled chicken cut into bite size pieces next time for a complete one dish meal. Thanks for a great recipe!

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Mary Ann

Cooking Level: Expert

Living In: Humble, Texas, USA

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Reviewed: Nov. 15, 2008

This is very Earthy. I liked it, but I wasn't in love. However, my boyfriend really liked it, so I will probably make it again. I may add some sort of tomato or something next time.

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SHADYJUNGLIST

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

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Reviewed: Nov. 4, 2008

This is way better then I expected. The sauce really thickened up nicely. I would reccomend a little extra garlic.

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Kalex

Cooking Level: Intermediate

Home Town: Lake Oswego, Oregon, USA

Living In: Portland, Oregon, USA

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Reviewed: Oct. 27, 2008

As written this recipe is very good. Definitely do not leave out the soy sauce. I think next time, in addition to mozarella, I will add different cheeses to give it a more complex flavor.

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