Peppered Portobello Penne

Originally published as Peppered Portobello Penne in Simple & Delicious June/July 2012, p31

Peppered Portobello Penne

Photo by Jennifer G.

  • Prep Time


  • Total Time


  • Servings



  • 2

    cups uncooked penne pasta

  • 4

    large portobello mushrooms, stems removed, halved and thinly sliced

  • 2

    tablespoons olive oil

  • ½

    cup heavy whipping cream

  • ¾

    teaspoon salt

  • ¼

    teaspoon pepper

  • 1

    cup (4 ounces) shredded pepper Jack cheese


•Cook pasta according to package directions. •Meanwhile, in a large skillet, saute mushrooms in oil until tender. Stir in the cream, salt and pepper; heat through. Stir in cheese until melted. Drain pasta. Add to skillet and toss to coat. Yield: 4 servings. Nutritional Facts 1 cup equals 503 calories, 28 g fat (13 g saturated fat), 71 mg cholesterol, 632 mg sodium, 48 g carbohydrate, 3 g fiber, 17 g protein.


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