Portobello Pasta Casserole w/ Crumb Crust

It seems the Portobello mushroom got its name in the 1980’s during a marketing effort to glamorize and hopefully sell, a mushroom that was often discarded. The Portobello mushroom is a mature form of the common mushroom known by various names: button mushroom, white mushroom or cremini mushroom.

It appears that ‘Portobello’ was the original name invented but from what I understand there is no right spelling …. Portabella, Portobella??

The mushrooms cap can be up to 6-inches wide (15 cm). Some will have smooth caps while others will have caps that slightly wrinkled.

This savory casserole combines sautéed Portobello mushroom slices, onion & egg noodles and is topped off with a buttery crumb mixture and Parmesan cheese. Brion & I really enjoy the rich, strong flavor you get from Portobello mushrooms so I think this casserole will be a keeper!

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Portobello Pasta Casserole w/ Crumb Crust

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Rating: 5
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Course

Main Dish

Cuisine

American

Keyword

portobello casserole w/ crumb crust

Servings

MetricUS Imperial

Ingredients

• 220 gm wide egg noodles, cooked according to package directions
• 1 Tbsp olive oil
• 1/2 cup onion, chopped
• 1/2 cup water
• 170 gm Portobello Mushroom Caps, sliced
• 3 Tbsp butter,
• 3 Tbsp flour
• 2 cups vegetable broth
• 1 tsp salt
• 1 Tbsp soy sauce
• 1 Tbsp dried savory
• 2 cups dried bread crumbs OR panko crumbs
• 60 gm Parmesan cheese, grated
• 1 Tbsp butter, melted

Course Main Dish Cuisine American Keyword portobello casserole w/ crumb crust Servings MetricUS Imperial Ingredients 220 gm wide egg noodles, cooked according to package directions 1 Tbsp olive oil 1/2 cup onion, chopped 1/2 cup water 170 gm Portobello Mushroom Caps, sliced 3 Tbsp butter, 3 Tbsp flour 2 cups vegetable broth 1 tsp salt 1 Tbsp soy sauce 1 Tbsp dried savory 2 cups dried bread crumbs OR panko crumbs 60 gm Parmesan cheese, grated 1 Tbsp butter, melted

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. Preheat oven to 450 F. In a pot of salted, boiling water cook noodles according to package directions. Drain, rinse & set aside.
2. In a large skillet, heat olive oil over medium heat. Add onion & sauté until slightly browned. Add water & mushrooms; cover & simmer for 10-12 minutes until mushrooms have given off a considerable amount of liquid. Remove to a bowl & set aside.
3. In the skillet, melt 3 Tbsp butter; add flour & cook until frothy. Slowly add vegetable broth, stirring constantly as it thickens. Add salt, soy sauce & dried savory; simmer for an additional 5 minutes. Add mushroom mixture & cooked noodles; toss to mix well.
4. Place mushroom/noodle mixture in a lightly greased shallow baking dish, cover evenly with the crumbs & top with the cheese. Drizzle with butter & bake until lightly toasted. Serve immediately.