Best Turkey Portobello Pasta Recipes

PORTOBELLO TURKEY PASTA BAKE

Portobello Turkey Pasta Bake image

This recipe is from Taste of Home. The original used turkey which would be very good. I made a few changes and skipped the turkey. It is a very good meatless option. Very hearty and comforting... I plan to use left over turkey and make it that way after Thanksgiving! We loved it without the turkey. Just add a salad and...

Provided by mary Armstrong

Time 40m

Number Of Ingredients 13

Ingredients

3 c uncooked pasta, i used penne
3 large portobello mushrooms
1 Tbsp olive oil
1 Tbsp butter
1 tsp garlic, minced
3 Tbsp all purpose flour
1 1/2 c 2 % milk
1/2 c half and half
3/4 tsp salt
1/4 tsp pepper
1 c shredded mozzarella cheese, divided
2 Tbsp grated parmesean cheese
2 c cubed cooked turkey, skip if you want meatless

Steps:

1. Cook pasta according to directions. With a spoon, scrape and remove gills of mushroms; slice caps.
2. In a large skillet heat oil and butter over medium-high heat. Add sliced mushrooms; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in flour until blended; gradually add milk and half and half. Bring to a boil; cook and stir for 2 minutes or until thickened. If using turkey stir in now, with salt and pepper; heat through.
3. Drain pasta; add to turkey mixture and toss to coat. Stir in 3/4 cup mozzarella cheese.
4. Put in a greased 8 or 9 inch baking dish. Sprinkle with parmesean and remaining mozzarella cheese. Bake, uncovered, at 350 degrees for 20-25 minutes or until cheese is melted. Let stand 5 minutes and serve.

TURKEY PORTOBELLO PASTA

Turkey Portobello Pasta image

With portobellos and a host of seasoning, this turkey pasta dish is truly special. It's perfect for guests, but since it's so quick, you can make it any night at all! -Heather Fergeson, Idaho Springs, Colorado

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

6 ounces uncooked spaghetti
2 cups cubed cooked turkey breast
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
1 cup water
3/4 cup sliced baby portobello mushrooms
1 teaspoon dried rosemary, crushed
1 teaspoon Italian seasoning
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 cup shredded Italian cheese blend
1/2 cup reduced-fat sour cream
2 tablespoons shredded Parmesan cheese
1 tablespoon dried parsley flakes

Steps:

Cook spaghetti according to package directions. Meanwhile, in a large saucepan, combine the turkey, soup, water, mushrooms, rosemary, Italian seasoning, onion powder and garlic powder. Bring to a boil. Reduce heat; simmer uncovered, for 5-7 minutes or until heated through and mushrooms are tender. , Remove from the heat. Whisk in Italian cheese and sour cream until smooth. Drain spaghetti; place in a serving bowl. Top with turkey mixture, Parmesan cheese and parsley.

Nutrition Facts : Calories 416 calories, Fat 12g fat (6g saturated fat), Cholesterol 81mg cholesterol, Sodium 502mg sodium, Carbohydrate 42g carbohydrate (5g sugars, Fiber 2g fiber), Protein 33g protein.

TURKEY PORTOBELLO PASTA RECIPE

Turkey Portobello Pasta Recipe image

How to make Turkey Portobello Pasta Recipe

Provided by @MakeItYours

Number Of Ingredients 14

Ingredients

Ingredients
6 ounces uncooked spaghetti
2 cups cubed cooked turkey breast
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
1 cup water
3/4 cup sliced baby portobello mushrooms
1 teaspoon dried rosemary, crushed
1 teaspoon Italian seasoning
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 cup shredded Italian cheese blend
1/2 cup reduced-fat sour cream
2 tablespoons shredded Parmesan cheese
1 tablespoon dried parsley flakes

Steps:

Cook spaghetti according to package directions. Meanwhile, in a large saucepan, combine the turkey, soup, water, mushrooms, rosemary, Italian seasoning, onion powder and garlic powder. Bring to a boil. Reduce heat; simmer uncovered, for 5-7 minutes or until heated through and mushrooms are tender.
Remove from the heat. Whisk in Italian cheese and sour cream until smooth. Drain spaghetti; place in a serving bowl. Top with turkey mixture, Parmesan cheese and parsley. Yield: 4 servings.