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Turkey Portobello Bake

Turkey Portobello Bake

Nutrition Facts
  • cal. (kcal) 444
Turkey Portobello Bake
  • Makes: 4 servings
  • Prep: 15 mins
  • Bake: 12 mins at 350°
  • Cook: 8 mins
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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

Directions

  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 Information for Turkey Portobello Bake

Servings Per Recipe: 4
PER SERVING: 444 cal., 22 g total fat (10 g sat. fat), 91 mg chol., 428 mg sodium, 33 g carb. (2 g fiber), 27 g pro.

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