Baked Portobello Mushroom Alfredo comes together quickly for an easy and delicious weeknight meal that everyone will love!
What is it about kids and noodles? Seriously, my kids love them all. Spaghetti and meatballs, mac & cheese, buttered noodles….they’re crazy for them! Which is fine by me….because there’s really nothing easier to make. But. Because they’re so easy to make, I don’t totally love it when they order them at a restaurant.
Don’t get me wrong. I want them to order something they’ll eat. And something they’ll enjoy! And even though I don’t love it, I do let them order whatever they want…within reason. But seriously? Mac & cheese EVERY SINGLE TIME? I can’t even.
The least they could do is order fettuccine alfredo! Something that’s a little less predictable!
Honestly, my kids love fettuccine alfredo. And I love it, too! Of course, I love it even more when I can add some veggies and swap out a few key ingredients to make just a little bit “smarter” (not to mention, more satisfying) dinner option.
I recently made this Baked Portobello Mushroom Alfredo using Horizon Organic dairy products, and it was SO delicious. I replaced some of the noodles with portobello mushrooms for a lower carb, meat free, organic meal….with the veggies mixed right in! And best of all, everyone loved it!
And let’s just say I felt good about it, too. I guess sometimes you just have to beat ’em at their own game, so to speak. Well, kids….game’s on!
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Baked Portobello Mushroom Alfredo
Ingredients
- 8 oz. fettuccine cooked al dente
- 3 c. sliced portobello mushroom caps
- 1/2 c. diced onion
- 1/4 c. Horizon Organic butter
- 1 c. Horizon Organic sour cream
- 1/2 c. Horizon Organic shredded mozzarella cheese
- 1/2 c. shredded Parmesan cheese
- 1/2 c. Horizon Organic half & half
- 1/4 c. panko bread crumbs
- 1/2 tsp. kosher salt
- 1/4 tsp. pepper
Instructions
- Melt butter in a large skillet. Add mushrooms and onions and saute over medium heat 5 minutes.
- In a separate large mixing bowl, combine sour cream, cheeses, half and half, and salt & pepper.
- Add cooked noodles, mushrooms, and onions.
- Stir to combine.
- Spoon mixture into a 1.5 qt. or 8x8 inch baking dish.
- Top with bread crumbs.
- Bake, uncovered, at 350 degrees for 20-30 minutes.
This conversation is sponsored by Horizon. The opinions and text are all mine.
This would be a huge winner at my house – Sydney is OBSESSED with Mac and Cheese and mixes it with white cheddar/yellow cheddar but this is far more adventurous. YUM!
This sounds so good, Cathy! My youngest two could live on noodles in one form or another lol.
My kids are the exact same way. They would eat noodle all the time!
I love Horizon products — they’re such great quality! My kids love mac ‘n cheese too, but I’ve found pastas like this are a big win, too! Love those portobello mushrooms!
I love mushrooms and creamy sauces, so I would love this. My little guy just decided he likes mushrooms again too. This would be a hit!
Oh my gosh, I absolutely love this recipe! Portobello mushrooms are my favorite. Fantastic recipe.
Wow this sounds amazing!! I love bakes and this sounds great!
Thanks, Cyndi! I love a good bake, too! So quick and easy!
I have been needing another pasta meal for my kids this sounds perfect!
Thanks, Lauren! My kids gobbled it up!
Saving this one! Love a good Alfredo sauce.
Thanks so much, Michelle! Me too!
I would eat Alfredo every single day if i could! This mushroom version looks crazy good!
You and me both! Thanks, Anna!
What is it about ADULTS and noodles? Love this!
So true, Dorothy! Thank you!
Beautiful!!! Looks like the absolute perfect comfort food!
Thanks so much, Becky! We loved it!
Couldn’t agree more about the children and noodles connection ! I’m in also ! Thank you and have a nice week !
This Baked Portobello Mushroom Alfredo looks absolutely delicious! I love the combination of creamy sauce and hearty mushrooms. Can’t wait to try this recipe for a cozy dinner night! 🍄✨