Portobello Turkey Bake

A great way to use up some leftover turkey, this dish is both hearty and has great texture from the mushrooms.  And there's very little cleanup since it's just one skillet and one casserole dish.

Yield: 5 servings


  • 2 1/2 cups uncooked spiral pasta
  • 3 large portobello mushrooms
  • 1 tbsp oil
  • 1 tbsp butter
  • 3 garlic cloves, minced
  • 3 tbsp flour
  • 1 1/2 cups milk
  • 1/3 cup whipping cream
  • 2 cups cubed cooked turkey
  • 3/4 tsp. salt
  • 1/4 tsp. pepper
  • 4 oz. shredded mozarella cheese
  • 4 tbsp. grated Parmesan cheese, divided


  1. Cook pasta al dente.  Set aside.
  2. Prepare the mushrooms by removing the stem, scraping out the gills, and slicing.
  3. In a large skillet, saute the mushrooms in the garlic and butter.  Add the garlic and cook one more minute.  Add the flour and toss to coat.
  4. Add the milk & whipping cream.  Increase the heat and simmer for 2-3 minutes, until it begins to thicken.  Add the turkey, salt, and pepper.
  5. Drain the pasta and and add to the skillet.  Add the mozarella  Mix well.
  6. Transfer to a greased casserole dish.  Sprinkle with half of the Parmesan cheese.  Bake at 350°F for 20-25 minutes.
  7. Serve hot.  Sprinkle with remaining Parmesan.

Adapted from Taste of Home.