Roasted Portobello Mushroom Fettuccine

Roasted Portobello Mushroom Fettuccine

Dee E. 1

"This is my version of a recipe I encountered while traveling. It was so good that I had to recreate it at home for my family. This is really good served with crusty bread and a nice riesling. Enjoy!"
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55 m servings 320 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 320 kcal
  • 16%
  • Fat:
  • 8 g
  • 12%
  • Carbs:
  • 54.1g
  • 17%
  • Protein:
  • 11.6 g
  • 23%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 37 mg
  • 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Place portobello mushroom caps into a large resealable plastic bag and pour in balsamic vinegar. Seal the bag and shake several times to coat mushrooms with vinegar; set aside to marinate.
  2. Set an oven rack about 6 inches from broiler's heat source, and preheat oven's broiler.
  3. Line a baking sheet with aluminum foil.
  4. Cut red and yellow bell peppers in half from top to bottom; remove stems, seeds, and ribs. Place the peppers cut sides down onto the prepared baking sheet.
  5. Cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 5 minutes.
  6. Place the blackened peppers into a bowl and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard. Chop roasted peppers.
  7. Turn oven's temperature to 500 degrees F (260 degrees C).
  8. Remove portobello mushroom caps from bag, shake off excess vinegar, and arrange onto a baking sheet.
  9. Roast mushrooms until tender and they give off their liquid, 5 to 8 minutes. Remove mushrooms from oven and set aside. Chop mushrooms when cool enough to handle.
  10. Fill a large pot with lightly salted water and bring to a boil. Stir in fettuccine and return to a boil. Cook the pasta until tender but still slightly firm, about 8 minutes; drain.
  11. Heat olive oil and butter in a large skillet over medium heat until butter has melted; cook and stir asparagus with garlic, Italian seasoning, crushed red pepper flakes, salt, and black pepper until asparagus is tender but still bright green, about 3 minutes.
  12. Mix portobello mushrooms and roasted peppers into asparagus mixture and toss fettuccine with the vegetables until combined.



Keeper! This is both beautiful and delicious. I used baby bella (crimini) mushrooms and placed them on the same sheet pan as the peppers. I tossed the peppers with a little olive oil and lig...