Reviewed: Feb. 27, 2008

This was exceptionally good, and believe me I am a picky, picky eater! The sauce was wonderful. I've never liked spinach but in this recipe it barely noticable. Also, it makes for an attractive dish that I would be proud to serve to company.

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RAINYDAYWOMAN

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Reviewed: Feb. 18, 2008

This recipe was pretty good. Next time I make it, I will probably put in more mushrooms and less spinach.

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Tracy2303

Cooking Level: Intermediate

Home Town: Raisin City, California, USA

Living In: Fresno, California, USA

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Reviewed: Feb. 18, 2008

Very Good!!!! I omitted the soy sauce but had to add salt to it.

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Jessie

Cooking Level: Expert

Home Town: Shelby Township, Michigan, USA

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Reviewed: Feb. 14, 2008

My husband and I both really enjoyed this recipe. I substituted fresh spinach for the frozen because that's what I had on hand and it worked great. Used about 3/4 of a 10oz bag, didn't cook it first, just threw it in the sauce. Great meatless dish although I could see where adding cooked cubed chicken would be good also.

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SASS2

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Reviewed: Feb. 13, 2008

I really liked this recipe. I am allergic to gluten so I used gluten free penne. Instead of the 1/4 cup all-purpose flour, I used 1 Tbsp soy flour, 1 Tbsp tapioca flour, and 2 Tbsp brown rice flour. I also added 1 Tbsp corn starch to the milk. I doubled the garlic and instead of the soy sauce, I used 1 Tbsp. salt. OK, so I didn't exactly make this recipe as/is, but this version came out really, really good. Next time, I am going to try the soy sauce. I am very curious... Thanks for the recipe!

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ginniej

Cooking Level: Intermediate

Home Town: Greenfield, Massachusetts, USA

Living In: Forest Hills, New York, USA

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Reviewed: Feb. 12, 2008

Yum! I absolutely loved this recipe. I used mini penne and also fresh baby spinach instead of frozen because I had it on hand. Other than that, I followed the recipe exactly. I thought the soy sauce was different but really tasty. I will definitely make this again and again. Tasted very rich for less than 400 calories per serving!

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Julia

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Reviewed: Feb. 12, 2008

This is a great tasting dish, I have served it a couple of times in the last month and everyone that has tried it has to get the recipe from me. I think the next time I make it I am going to put some chicken breast in it.

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Indea

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Reviewed: Feb. 10, 2008

My family & I loved this recipe. The only thing I did different was to use basil pesto instead of dry just cause that's what I had on hand. MMMMM Delicious!!

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MELIP198

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Reviewed: Jan. 22, 2008

This is a great dish, but I did make a few minor changes. I sauteed my garlic with the olive oil used for the mushrooms until golden in color. I added 1 chopped medium yellow pepper and sauteed that for a couple minutes prior to adding the mushrooms to the pan for 1 minute. I cut the butter down to 1/4 cup and allowed the flour to simmer before adding the milk. I also let excess water run off my spinach, but I did not squeeze or drain to remove all moisture. My sauce was quite thick and the remaining water in the spinach brought it to a perfect consistency. With the changes this was a huge success. It wasn't watery at all and it tasted fantastic.

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Mrs.Derk

Cooking Level: Intermediate

Home Town: Old Tappan, New Jersey, USA

Living In: New Hampton, New York, USA

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Reviewed: Jan. 17, 2008

Good dish, but needs just a slight change. Made it tonight for my husband and I. The aroma is excellent, but the flavor is lacking something else. We both agreed that adding chopped roasted red pepper with the mushrooms might be just what it needs. We'll try again--Thanks for a tasty dish we can make our own.

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Kati Foster

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Reviewed: Jan. 12, 2008

I added some chopped asparagus and didn't add so much butter. Also I substituted cottage cheese for the mozz and in the final baking minutes sprinkled parmasan on top. Both my boyfriend and I really enjoyed it. I only thought it needed a little salt and pepper, but my boyfriend thought it was perfect as is. Thanks for this recipe.

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Natalie Ercolini

Cooking Level: Expert

Home Town: Redwood City, California, USA

Living In: San Carlos, California, USA

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Reviewed: Jan. 7, 2008

I thought this recipe was really good! My family loved it and said it was a definite keeper. We all loved the soy sauce in it. I didn't do it this time, but next time I'm going to make it earlier in the day and just stick it in the oven at mealtime.

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happy2cook

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Reviewed: Dec. 28, 2007

I love portobello mushrooms and had been looking for a new recipe to include them...this was perfect! I was out of mozzarella cheese and used Parmesan instead. Otherwise I followed the recipe exactly and it was fantastic! Thanks.

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soapscrubs

Cooking Level: Intermediate

Living In: Albany, New York, USA

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Reviewed: Dec. 15, 2007

This was so good! The soy sauce really worked well in combination with the portobello mushrooms. Will definitely make again!!

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Lena

Cooking Level: Intermediate

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Reviewed: Nov. 15, 2007

I thought it was edible, but I LOVE soy sauce. I didn't keep the leftovers. Everything would have been great if I'd left the soy sauce out. It was the only thing you could taste.

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WhittneyD

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Reviewed: Nov. 11, 2007

I LOVED THIS RECIPE! I WAS KIND OF SCARED OF THE SOY SAUCE IN PASTA BUT, IT WAS GREAT! I EVEN WENT THE HEALTHY ROUTE BY USING WHEAT PENNE PASTA AND 1% MILK. HOWEVER, I WOULD ADVISE TO HAVE THE INGREDIENTS READY TO GO ESPECIALLY WHEN YOU ARE MAKING THE CHEESE SAUCE B/C IT ACTUALLY COOKS VERY FAST:)

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Amanda

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Reviewed: Oct. 29, 2007

Good recipe. I made it for some family and friends. Only thing is that I ended up having to turn the oven off and leave the pasta in for about ten minutes because my guests were running late. That really dried the recipe out so make sure that you are ready to take it to the table straight from the oven. Otherwise, it has good taste.

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MOM2JONAS

Cooking Level: Intermediate

Home Town: Palm Desert, California, USA

Living In: Buckeye, Arizona, USA

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Reviewed: Oct. 26, 2007

Very good. I didn't need all the milk. The soy sauce gives it something different.

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KAREN DOWNES

Cooking Level: Intermediate

Living In: Buffalo, New York, USA

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Reviewed: Oct. 2, 2007

I had to tweak this recipe a little. We had no spinach and one of my roommates is allergic to milk. I put in green bell pepper, onions, and broccoli instead of the spinach. I also used soy milk and fake cheese for substitutes. Despite all this it came out very good. My roommates are both picky and they loved it. Personally I loved the soy sauce in it. About the only down side to this recipe is that so much "cheese" makes it very rich, also there is the danger of stuffing one's self to the point that they can't move. :P

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Loki Made Me Do It!

Cooking Level: Beginning

Home Town: Bedford, Texas, USA

Living In: Eugene, Oregon, USA

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Reviewed: Oct. 2, 2007

This recipe was easy and delicious, my husband absolutely loved it. My husband is a MEAT lover...so I sauteed two cubed chicken breasts, and then added the fresh mushrooms to them when they were almost through cooking. I then mixed the sauteed chicken and mushrooms into the pasta as the recipe says to. The soy sauce just added slight salty flavor, wasn't a problem at all. With some garlic bread on the side...a 5 star recipe!

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LitilDebee

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Portobello Penne Pasta Casserole

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