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Peppered Portobello Penne

Meaty mushrooms and a kickin’ hot cheese sauce take this simple pasta toss from drab to fab! My family thinks it tastes just like a restaurant dish. — Veronica Callaghan, Glastonbury, Connecticut
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings


  • 2 cups uncooked penne pasta
  • 4 large portobello mushrooms, stems removed, halved and thinly sliced
  • 2 tablespoons olive oil
  • 1/2 cup heavy whipping cream
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup shredded pepper jack cheese


  • Cook pasta according to package directions.
  • Meanwhile, in a large skillet, saute mushrooms in oil until tender. Stir in the cream, salt and pepper; heat through. Stir in cheese until melted. Drain pasta. Add to skillet and toss to coat.
Nutrition Facts
1 cup: 503 calories, 28g fat (13g saturated fat), 71mg cholesterol, 632mg sodium, 48g carbohydrate (3g sugars, 3g fiber), 17g protein.

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Average Rating:
  • pajamaangel
    Jan 23, 2018

    No comment left

  • alfoa
    Sep 27, 2016

    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.

  • Patcal
    Sep 10, 2016

    Loved, loved this dish! Love mushrooms....Will definitely make again.

  • sschoch
    Jul 6, 2016

    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!

  • treconmom
    Sep 30, 2013

    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.

  • luvcheese3
    Sep 21, 2013

    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.

  • Swedebaby
    Sep 9, 2013

    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

  • kimstowe2
    Mar 16, 2013

    I doubled the recipe & added 1/2 lb. ground Italian husband doesn't do meatless meals!

  • diligentfrog
    Oct 3, 2012

    Our family Loved It!! Great recipe.

  • gretcheepoo
    Aug 28, 2012

    No comment left