Chicken Portobello Mushroom Roll-Ups

Lasagna noodles aren’t just for layering. Lasagna, the casserole, is without a doubt the most famous use for the unique lasagna pasta shape. The shape and length of lasagna noodles makes them perfect for rolling up with all manner of fillings.

When it comes to comfort food, we often think of a hearty, gooey pasta dish that will feed an army, lasagna comes to mind. The traditional lasagna you’re used to eating combines layers of tomato sauce, cheese, and meat.  While the traditional portion of lasagna is wonderful, you know how filling it is. For the nights when you want to create easy, individual portions, try making some roll-ups.

The unique flat, wide shape of lasagna pasta makes an interesting canvas for culinary creations such as these chicken portobello mushroom roll-ups.

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Chicken Portobello Mushroom Roll-Ups

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Course

Main Dish

Cuisine

American

Keyword

chicken portobello mushroom roll-ups

Servings

MetricUS Imperial

Ingredients

Noodles

• 10 lasagna noodles
• 12 cups boiling water
• salt

Chicken Mushroom Filling

• 1 tsp olive oil
• 454 gm lean, ground chicken
• 1/2 cup onion, finely chopped
• 1 Tbsp minced garlic
• 300 gm Portobello mushrooms, thinly sliced
• 1/3 cup red pepper, chopped
• 1-2 tsp garlic & herb seasoning
• 1 1/2 tsp veg salt
• 1/4 tsp pepper
• 2 Tbsp flour
• 2/3 cup chicken broth
• 1/2 tsp EACH sage, thyme & summer savory

Parmesan Cheese Sauce

• 2 cups milk
• 2 Tbsp flour
• 60 gm Parmesan cheese, finely grated
• 1/4 tsp salt
• 1 tsp fresh basil 'paste'
• 100 gm smoked cheddar, grated for sprinkling on top if you wish

Course Main Dish Cuisine American Keyword chicken portobello mushroom roll-ups Servings MetricUS Imperial Ingredients Noodles 10 lasagna noodles 12 cups boiling water salt Chicken Mushroom Filling 1 tsp olive oil 454 gm lean, ground chicken 1/2 cup onion, finely chopped 1 Tbsp minced garlic 300 gm Portobello mushrooms, thinly sliced 1/3 cup red pepper, chopped 1-2 tsp garlic & herb seasoning 1 1/2 tsp veg salt 1/4 tsp pepper 2 Tbsp flour 2/3 cup chicken broth 1/2 tsp EACH sage, thyme & summer savory Parmesan Cheese Sauce 2 cups milk 2 Tbsp flour 60 gm Parmesan cheese, finely grated 1/4 tsp salt 1 tsp fresh basil 'paste' 100 gm smoked cheddar, grated for sprinkling on top if you wish

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

Instructions

Noodles

1. Cook noodles in boiling water & salt in a large pot for 10-12 minutes, stirring occasionally, until tender but firm. Drain. Rinse & drain well.

Chicken Mushroom Filling

1. Heat olive oil in a large skillet. Add chicken, onion & garlic. Scramble fry for about 7 minutes until onion is softened & chicken is no longer pink.
2. Add next 4 ingredients. cook, stirring often, until most of the liquid is evaporated. Sprinkle with flour. Stir; add broth & herbs. Heat & stir until boiling & thickened. Transfer to a medium bowl. Let stand for about 15 minutes until cool.
3. Spread 1/4 cup filling down length of each noodle. Roll up, jelly-roll style. Place rolls in a greased 8-inch pan

Parmesan Cheese Sauce

1. Preheat oven to 350 F.
2. Stir milk into flour in a small saucepan until smooth. Heat & stir on medium for about 8 minutes until boiling & thickened. Add cheese, salt & basil paste. Stir. Pour over noodle rolls. Sprinkle shredded, smoked cheddar cheese over all.
3. Cover with greased foil & bake for 30 minutes. Remove foil & broil, uncovered (if you wish) for 10 minutes until bubbling & golden. Serve.