Turkey Portobella Bake
Recipe from Family Circle

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


Turkey Portobella Bake

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Servings: 4 servings
Prep Time: 15 mins
Total Time: 35 mins
Related Categories: Cream Sauce, Garlic, Low Carb Turkey Dishes, Low Sodium, Pasta, Portobello Mushrooms, Turkey Casserole, Turkey Casserole, Turkey Casseroles, Turkey Leftovers, Winter
 
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Ingredients
  •   6 ounces
    rotini pasta
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  • 1  package (6 ounces)
    sliced large portobella mushrooms
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  • 1  tablespoon
    olive oil
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  • 1  tablespoon
    unsalted butter
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  • 2  cloves
    garlic, thinly sliced
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  • 2  tablespoons
    all-purpose flour
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  • 1  cup
    milk
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  • 1/4  cup
    heavy cream
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  • 1/2  teaspoon
    salt
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  • 1/8  teaspoon
    black pepper
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  • 1-1/2  cups
    diced cooked turkey
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  • 3/4  cup
    shredded mozzarella and Parmesan cheese blend
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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
Calories 444, Total Fat 22 g, Saturated Fat 10 g, Cholesterol 91 mg, Sodium 428 mg, Carbohydrate 33 g, Fiber 2 g, Protein 27 g. Percent Daily Values are based on a 2,000 calorie diet
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