Portabello Penne

This comforting Portabello Penne is a robust vegetarian main that highlights the deep, earthy flavor of portobello mushrooms paired with sweet, slow-cooked onions. The dish comes together quickly, making it perfect for busy weeknights, yet it feels special enough for entertaining. The richness of the butter and olive oil coats the penne beautifully, while fresh parsley adds a bright, herbaceous finish. It is a satisfying, warm meal that appeals to both meat-eaters and vegetarians, offering a luxurious texture and savory depth without the complexity of complicated techniques.

Cooking Method: Boiling

Cuisine: Italian

Courses: Main Courses

Difficulty: Intermediate

Servings: 6

Calories: 1004.9

Dietary: Vegetarian

Description

This comforting Portabello Penne is a robust vegetarian main that highlights the deep, earthy flavor of portobello mushrooms paired with sweet, slow-cooked onions. The dish comes together quickly, making it perfect for busy weeknights, yet it feels special enough for entertaining. The richness of the butter and olive oil coats the penne beautifully, while fresh parsley adds a bright, herbaceous finish. It is a satisfying, warm meal that appeals to both meat-eaters and vegetarians, offering a luxurious texture and savory depth without the complexity of complicated techniques.

Ingredients

6 md Onion, chopped
2 tablespoon Butter
4 tablespoon Olive oil
1 1/2 teaspoon Salt
1 teaspoon Sugar
2 pound Portabello
6 tablespoon Fresh flat-leaf parsley,

Directions

1
Bring a large pot of salted water to a boil. Add penne pasta and cook according to package directions until al dente. Drain and reserve.
2
While pasta cooks, clean and stem the portobello mushrooms. Slice the caps crosswise into 1/4-inch thick strips.
3
In a large skillet, melt 1 tablespoon of butter with 2 tablespoons of olive oil over medium heat.
4
Add the chopped onions, sugar, and 1 teaspoon of salt. Cook, stirring frequently, until the onions are deeply caramelized and browned, about 20 to 25 minutes. Transfer to a bowl and set aside.
5
In the same skillet, melt the remaining 1 tablespoon of butter with 2 tablespoons of olive oil over medium-high heat.
6
Add the sliced mushrooms and the remaining 1/2 teaspoon of salt. Cook, stirring occasionally, until the mushrooms are tender and browned, about 8 minutes.
7
Return the caramelized onions to the skillet with the mushrooms. Stir in the fresh parsley.
8
Add the drained pasta to the skillet and toss everything together until well coated and heated through.
9
Taste and adjust seasoning with additional salt and black pepper if needed. Serve immediately.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 1004.9kcal

% Daily Value *
Total Fat 84.9g131%
Saturated Fat 23.7g119%
Cholesterol 64.5mg22%
Sodium 29467.0mg1228%
Total Carbohydrate 60.8g21%
Dietary Fiber 10.2g41%
Sugars 30.2g
Protein 6.9g14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water to restore moisture.

Ingredient Substitutions: You can substitute portobello mushrooms with cremini or baby bella mushrooms if portobellos are unavailable. For a vegan version, replace butter with olive oil or vegan butter.

Tip: To speed up the caramelization of onions, ensure they are spread out in the skillet and not overcrowded. If the skillet is too full, cook the onions in batches.

Variation: Add a splash of balsamic vinegar or red wine to the mushrooms for extra depth of flavor. Freshly cracked black pepper enhances the earthiness of the mushrooms.

Keywords: portabello, penne, pasta, vegetarian, mushrooms, onions, italian, dinner, easy, weeknight, comfort food, herbs, parsley, garlic, healthy, plant-based, meatless, family meal, stir-fry, carbohydrate

Read it online: https://www.chefs-mate.com/recipe/portabello-penne/