Baby Portobella Alfredo Sauce

Baby Portobella Alfredo Sauce

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evilcookie007 0

"A creamy Alfredo sauce with cheese and baby bellas (crimini mushrooms) makes enough for about 1 pound of pasta."
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Ingredients

30 m servings 300 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 300 kcal
  • 15%
  • Fat:
  • 24.4 g
  • 38%
  • Carbs:
  • 11.6g
  • 4%
  • Protein:
  • 9.8 g
  • 20%
  • Cholesterol:
  • 70 mg
  • 23%
  • Sodium:
  • 309 mg
  • 12%

Based on a 2,000 calorie diet

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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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Directions

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  1. Process mushrooms, onion, and garlic in a blender until mixture is pureed. Melt 2 tablespoons butter in a saucepan over medium heat. Cook and stir the mushroom paste in the melted butter until smooth.
  2. Melt 2 more tablespoons butter in a separate saucepan over medium heat; gradually sprinkle flour into the melted butter, stirring continually. Whisk half-and-half into the flour paste; cook and stir until the sauce is thick and smooth, 4 to 5 minutes. Whisk mushroom mixture into sauce and cook until sauce has thickened a bit more, about 10 minutes. Stir cheese into the sauce; cook until the cheese melts, 2 to 3 minutes. Season with salt and black pepper.

Reviews

9
  1. 11 Ratings

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Most helpful positive review

The onion I used was a sweet onion. I did toss a touch of crushed red pepper flake into this sauce with the salt/fresh ground pepper. That was the only change I made. I tossed this sauce with ho...

Most helpful critical review

Sorry, but this is a no-go. The directions can't be followed since, for starters, in a regular blender, those vegetables aren't going to budge ... I ended up with a stringy, non-alfredo-tasting...

The onion I used was a sweet onion. I did toss a touch of crushed red pepper flake into this sauce with the salt/fresh ground pepper. That was the only change I made. I tossed this sauce with ho...

I made this recipe for my family and they loved it. My husband can't stop raving about this recipe. I added the half and half to the blender with the mushrooms, onions and garlic to make it easi...

very tasty alfredo sauce, i added a 1/4 tsp of salt and it was delish. will use this in the future.

Tasty base recipe. The garlic was really overpowering! I added more mushrooms to try and mute the garlic. I did also sneak in a couple additional veggies into the blender. The kids ate it an...

I have done this many times and it is delicious! With relatively easy steps it was like eating at a restaurant (and I'm not a great cook). Goes well with a dirty martini! ;)

Sorry, but this is a no-go. The directions can't be followed since, for starters, in a regular blender, those vegetables aren't going to budge ... I ended up with a stringy, non-alfredo-tasting...

This sauce is amazing! I literally wanted to bathe in it. It was difficult to stop myself from eating it by the spoonful! I wouldn't change a thing.

Easy, excellent dish!! I added extra garlic and sliced about 6 of the mushrooms; added them with the half and half and let sauce simmer until mushrooms were softened. Also used fresh fettuccine...

I didn't love this as much as the previous reviewers. In fact, I'd have given it "3" stars for "ok", but Mr. LTH (unsolicitedly) commented he enjoyed it, so that bumps it up to "4". To me, it ...