Turkey Portobello Bake

Chunks of meaty portobella mushrooms lend a robust, earthy taste to this creamy chicken and pasta casserole recipe.

Turkey Portobello Bake
Servings: 4 Prep 15 mins Bake 350°F 12 mins Cook 8 mins

Ingredients

  • 6 ounces rotini pasta
  • 1 6 ounce package sliced large portobello mushrooms
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 2 cloves garlic, thinly sliced
  • 2 tablespoons all-purpose flour
  • 1 cup milk
  • 1/4 cup heavy cream
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 1/2 cups diced cooked turkey
  • 3/4 cup shredded mozzarella and Parmesan cheese blend

Make It

1. Heat oven to 350 degrees F. Coat a 1-1-/2-quart baking dish with nonstick cooking spray.

2. Cook pasta following package directions. Drain.

3. Cut sliced mushrooms into 1/2-inch pieces. In a medium-size saucepan, heat oil and butter over medium heat. Add mushrooms and garlic. Cook, stirring occasionally, for about 5 minutes or until mushrooms are softened. Sprinkle flour over mushrooms and cook for 1 minute.

4. Gradually stir in milk and cream. Bring to a boil, then reduce heat and simmer for 2 minutes or until thickened. Stir in salt, pepper and turkey.

5. Mix pasta, mushroom and turkey mixture and 1/2 cup of the cheese blend in the prepared baking dish. Sprinkle remaining 1/4 cup of cheese over top.

6. Bake at 350 degrees F for about 12 minutes or until lightly browned. Serve warm.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 444, Fat, total (g): 22, chol. (mg): 91, sat. fat (g): 10, carb. (g): 33, fiber (g): 2, pro. (g): 27, sodium (mg): 428, Percent Daily Values are based on a 2,000 calorie diet.