Baby Portobella Alfredo Sauce

Baby Portobella Alfredo Sauce

evilcookie007

"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
Serving size has been adjusted!
Original recipe yields 4 servings

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

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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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

Read all reviews 11
  1. 13 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...

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Newest

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...

It had a nice mushroom taste but as it cooled all it tasted like was cheese, but that was fine the problem I had was that it turned out to thick and turned into a giant sauce blob.

This is delicious! Cut everything by half except mushrooms and cheese. Used portobello mushrooms and cornstarch instead of flour. No need for so much butter, I used 4 tsp instead of 4 Tbsp. Wil...

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.

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