Rating: 4.5 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

You'll never miss the meat when you add  portobello mushrooms to a a rich and creamy alfredo sauce and spoon it over pasta.

Linda King, Dunwoody, Georgia
Recipe by Southern Living June 2004

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Recipe Summary test

prep:
15 mins
cook:
20 mins
total:
35 mins
Yield:
Makes 6 to 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare pasta according to package directions; drain.

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  • Remove brown gills from undersides of mushroom caps using a spoon, and discard gills. Chop mushrooms.

  • Melt butter in a large saucepan over medium heat; add mushrooms and garlic, and sauté 5 to 6 minutes or until tender. Stir in cream and milk. Bring to a boil over medium-high heat; reduce heat, and simmer, whisking constantly, 10 minutes. Stir in cheese, pepper, and salt; stir constantly until cheese melts and mixture thickens. Stir in 2 tablespoons parsley. Serve over hot cooked pasta. Garnish, if desired.

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