About this recipe: Portabello mushrooms, spinach, cheeses and penne combine to make a delicious vegetarian pasta bake.
We really enjoyed it. Very quick and easy to make. - 24 Oct 2016
Absolutely delicious! I've made this several times now (I can't seem to get enough of it!!) I double the garlic, cut the butter in half, and only use 1 3/4 c milk to avoid the sauce getting too runny. I've made it with and without soy sauce and it's good either way. My favorite modification has been a few red pepper flakes for an added kick. So good!!! I will definitely be making this again and again - 25 Jun 2008 (Review from Allrecipes US | Canada)
WOW! This was fantastic and my husband said it's now one of his all time favorite meals. I did tweek it, however. I cooked the mushrooms in the butter and oil (and cooked them until they were completely soft...about 8 minutes). I added 4 cloves of garlic and used 1 cup of heavy whipping cream and 1 cup of 1% milk (because that's what I had). Lastly, I squeezed the water out of the spinach and chopped it finely. I was reluctant to use the soy sauce because it seemed like a strange combo. DON'T leave it out! It gives the dish it's wonderful and different flavor. - 16 Apr 2007 (Review from Allrecipes US | Canada)