Peppered Portobello Penne
Total TimePrep/Total Time: 30 min.
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It's good, not great. There are too many mushrooms relative to the amount of pasta. The sauce could use a little white wine, maybe. It might be better over egg noodles, since it has a stroganoff taste to it.
Loved, loved this dish! Love mushrooms....Will definitely make again.
Amazing dish! The pepper jack cheese adds just the right amount of heat. My kids love it too! I at least double the recipe though as everyone in my house happily eats the leftovers!
So good, it definitely satisfied my mushroom craving! It doubles easily for lunches the next day. I made it for the first time tonight and I never rate recipes, but I had to for this one. I have even passed it on to my mushroom loving friends. Will definitely be making again.
My husband said this is a high-quality fancy restaurant dish. He absolutely loved it. One of my daughters, who is a food connoisseur, was speechless and then immediately ran over to read the recipe; she loves it too! I used 8 oz. of penne, and 2 8-oz. packages of baby bella (cremini) mushrooms. I used only 1/4 tsp. salt and 1/8 tsp. of pepper. I also stirred in 1/2 Tbsp. (1-1/2 tsp.) of flour after cooking the mushrooms and before adding the cream. Very easy, very tasty! Make sure you like mushrooms, it's definitely only for mushroom lovers.
Full of flavor. I added thinly sliced steak & afew dashes of hot sauce for more kick. Theportobello mushrooms are the secret. Served at room temp on a hot day in Texas
I doubled the recipe & added 1/2 lb. ground Italian sausage...my husband doesn't do meatless meals!
Our family Loved It!! Great recipe.
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