Prep Time
15 Mins
Cook Time
20 Mins
Yield
Makes 6 to 8 servings

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

How to Make It

Step 1

Prepare pasta according to package directions; drain.

Step 2

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

Step 3

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.

Ratings & Reviews

seaside725's Review

seaside725
April 10, 2014
This was a tasty easy dish to make. I thought the sauce was not too heavy. I served it with a garden salad and Italian bread. On the suggestion of one of the reviews, I make extra sauce.

phillodoe's Review

phillodoe
February 22, 2009
This is a wonderful dish that we will be making again. Often. The Portobello mushrooms give the dish a nice meaty texture and flavor. We made the recipe as written and it was perfect with salad and bread I suggest you increase the sauce by a third to one half, especially if you are serving the maximum number specified in the recipe. Any extra isn't likely to go to waste.

BanAnnainAZ's Review

BanAnnainAZ
December 30, 2008
This dish is rich and delish! I added a shot of white wine and 1/4 finely chopped onion. Did not have parsley so threw in a few sprigs of basil and it was wonderful! Definitely will keep as a fave!