Reviewed: Mar. 28, 2006

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!

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47 users found this review helpful

Reviewer:

Cardamum

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

Living In: Boston, Massachusetts, USA

Reviewed: Jan. 22, 2006

Very good. My husband and I both loved it. :)

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Reviewer:

ILIVETOWRITE

Cooking Level: Beginning

Home Town: Mission Viejo, California, USA

Living In: Brownsburg, Indiana, USA

Reviewed: Jan. 16, 2006

Very Tasty! My family loved it.

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Reviewer:

anita317

Reviewed: Jan. 16, 2006

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!

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18 users found this review helpful

Reviewer:

IVASTAR

Reviewed: Oct. 11, 2006

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.

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52 users found this review helpful

Reviewer:

Swifty

Reviewed: Aug. 25, 2006

This was really good, especially the next day. I made it on Saturday night, we had some for supper and brought the other half to church potluck. I had several people ask me for the recipe. I did cut down on the soy sauce, used more pasta, and drained my thawed spinach. It was delicious!

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3 users found this review helpful

Reviewer:

MOM130

Reviewed: Sep. 6, 2006

This is definitely a keeper - I'm not a huge mushroom fan and I loved it - although I used regular mushrooms instead of the portobello. I also cut the spinach and soy sauce in half. It was a delicious.

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1 user found this review helpful

Reviewer:

Julie P.

Reviewed: Sep. 18, 2006

Loved it! I'm a BIG fan of portabello mushrooms, and this is a great recipe for it.

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1 user found this review helpful

Reviewer:

Courtney

Cooking Level: Beginning

Home Town: Ocean Springs, Mississippi, USA

Living In: Laramie, Wyoming, USA

Reviewed: Sep. 22, 2006

I made and served this casserole to for a pot luck and people raved about it. It was creamy and delicious! Because I have vegetarian friends, I used soy milk instead of milk, which made it extra rich and creamy.

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Reviewer:

ChAnMad

Cooking Level: Expert

Home Town: Jenks, Oklahoma, USA

Living In: Moore, Oklahoma, USA

Reviewed: Oct. 5, 2006

Love this recipe!! I used Unflavored Soy Milk instead of milk and it was rich and yummy, but not overpowering. This recipe was unique but really a pleasant taste! Will def make it again.

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1 user found this review helpful