Two Weeks and Counting

As some of you know, for the second year in a row, I've been selected as a Top 10 Finalist for the Reader's Choice Recipe Contest sponsored by our hometown newspapers. As a finalist, I received two tickets to the Taste of Home cooking show where the winners will be announced on November 13th. Last year was my first time attending a cooking show, and it was so much fun! I learned a lot, had some yummy things to eat, and even got some nice samples to take home. So like I told my family, even if I don't win again this year, it will be an enjoyable evening full of food! But in honor or this upcoming event, I wanted to share a tasty Taste of Home recipe I saw in one of their more recent issues. We are huge mushroom eaters, and any time I see them paired with pasta, my eyes light up and my stomach growls. This was actually published including turkey, as a great use for leftovers after Thanksgiving, but I wanted to keep it strictly meat free. Not for any other reason than it left more room for extra mushrooms!! The flavor of the baby portobellos is so deep, any mushroom lover will gobble this up, rather you include the turkey (Ha! Gobble up turkey) or not! Two more weeks and I will finally know my recipe contest fate, but either way, I'll have a great time learning so new dishes from one of my favorite recipe sources!

Portobello Mushroom Bake Adapted from Taste of Home
1 lb. rotini pasta
1 lb. baby portobello mushrooms, sliced
3 large garlic cloves, grated
1 TBS butter
2 TBS olive oil
3 TBS flour
1 1/2 c. milk
1/3 c. heavy cream
1/2 c. shredded Parmesan cheese, divided
1 1/2 c. shredded mozzarella cheese
Salt and Pepper to taste

Cook pasta according to package directions. Preheat oven to 350. Spray a 8x11 baking dish with non stick spray. In a large skillet on medium heat melt butter in olive oil. Add mushrooms and garlic. Cook until browned and tender, about 7 minutes. Sprinkle with flour and cook 2 minutes. Slowly add milk and cream, stirring constantly. Increase heat to high and bring to a boil. Reduce heat and simmer until slightly thickened, about 10 minutes. Add 1/4 c. Parmesan to mushroom mixture and stir well to combine. When pasta is cooked, drain well and return to hot pot. Add mushroom mixture and stir. Add 1 cup mozzarella cheese, salt and pepper. Pour into prepared dish and top with remaining mozzarella and Parmesan. Bake for 20-25 minutes until browned and bubbly.

Shared on Make Ahead Meals Oct. 29, 2012
Shared on Mandy's Recipe Box Oct. 30, 2012
Shared on Lady Behind The Curtain Oct. 31, 2012
Shared on Miz Helen's Country Cottage Nov. 1, 2012
Shared on The Country Cook Nov. 2, 2012

Pasta at Very Good Recipes
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