Ingredients

The following ingredients have 6 Servings
  • 6 oz large portobello mushrooms
  • cooking spray
  • 12 oz whole wheat pasta of choice
  • 1 Tbs unsalted butter
  • 1 Tbs all-purpose flour
  • 1-1/2 cup lowfat milk
  • 1 tsp Dijon mustard
  • 1 tsp kosher salt
  • pinch fresh cracked pepper
  • 4 oz smoked Gouda cheese (shredded and divided)
  • 1 cup fresh spinach leaves (chopped)
  • 1 Tbs panko breadcrumbs
  • 1 Tbs freshly grated Parmagiano-Reggiano cheese
  • 1/2 tsp extra virgin olive oil

Instruction

  • Heat up the oven broiler.
  • Bring a large pot of water to a boil.
  • Clean the mushrooms: gently remove the stems and scrape out the underside gills. Spray both sides with cooking spray and broil, 5 minutes per side a couple inches under the heat. Remove from the oven and set aside to cool. Once cool enough to handle, chop into half-inch pieces.
  • Add the pasta to the boiling water and cook al dente according to package directions.
  • While pasta is cooking, heat a medium saucepan over medium-high heat. Add the butter and flour and stir until smooth. Cook a minute to make a roux. Slowly whisk in the milk until smooth. Remove from the heat and whisk in the Dijon mustard, 1 teaspoon kosher salt, and a pinch of fresh cracked pepper. Add two-thirds of the cheese (reserving the rest). Add the spinach and chopped mushrooms.
  • Once the pasta is done, add to the prepared sauce. Transfer all to a bake dish (I used a 11x8 pyrex). Top with the remaining cheese.
  • In a small bowl, combine the parmesan cheese, panko breadcrumbs, and olive oil. Sprinkle over the casserole. Bake at 350F for 20 minutes or until bubbly. Yields: 6 servings.