Amazing! Was really easy for a beginner cook like me and was delicious! I'm proud of myself for being able to follow such an easy recipe! Pros: Was easy and fast and delicious Cons: Add your own flavors to spicen it up!
Quick and Easy If you have any kind of knife skills this one is a no bainer. Dinner can be ready in 15 minutes if you wanted. Delicious and love that there isnt any meat. Great way to give the digestive system a break.... Pros: Super Fast easy ingredients Cons: Non
I really enjoyed this dish. A good filling vegetarian meal. I used sharp cheddar and didn't really notice the flavor so I would leave it out next time and save some calories. I used presliced portobellos and didn't bother to de-gill them. April Union ME
Our family including three of our four children (the non-mushroom eater was at a friend's) absolutely loved this dish. It was straightforward to make and reminded us of the pasta dishes served at Sarducci's in Montpelier Vermont (a favorite local restaurant).One thing we will try next time is assembling without the cheese shredding the cheese on top and placing under the broiler to melt. Rob & Maria Smart Calais VT
I am terrible at cooking (I mean absolutely terrible) and I found this dish not only easy... but delicious!! Its easily the best thing I've ever made (which I know isn't saying much but...)! My husband and I are adding it to the rotation of "foods we can make that taste really good". Maria KC MO
I thought this was a waste of expensive tasty cheese. I usually love EW recipes but the consistency of this really grossed me out. This would probably be better without the cabbage but it was still a little dull. Anonymous
This was a bit more trouble than I usually take on a busy weeknight but I made it this evening and it was superb! Took lots of time to get the fettucine done (way more than the 8 minutes in the recipe) and scraping out the "gills" on 4 large portobello caps took a while but the results were well worth the effort. My husband and I both had to have seconds! Janet Mace Orange CA
My fiance and I liked this recipe. It was not hard to put together and it tasted good. The only issue I had was that the cheese I used (smoked Gouda) didn't melt and I had expected it to. We would eat it again.
I loved it! I made a few changes here they are: didn't use cabbage used 1/2 tsp. onion powder instead of onions didn't use sage added diced red bell pepper to skillet with mushrooms & garlic used 5 cloves of freshly minced garlic only used 1/4-1/2 c. of leftover noodle water put back on burner on simmer for 5 minutes covered to thicken used mozzarella cheese YUM YUM!
This is the best dish I have ever made! It was super delicious and my fiancee who doesn't really like mushrooms loved this. I did make a few changes. I did not use cabbage. Also I didn't have dried sage so I used dried rubbed sage which tasted great. I bought regular gouda cheese instead of smoked on accident and it ended up coming out fantastic. This is such an easy and good recipe. Highly recommended!
This dish was really tasty. It looked beautiful with all the different colours and textures. I love the idea of adding the cabbage to the pasta water. The addition of the smoked cheese was an unusual and tasty addition. My family enjoyed this although some thought it was a little light. Ontario Canada
We are working to incorporate more vegetarian dishes to our dinners and this recipe was a winner! We didn't add the cheese (milk allergy) and served it with crusty bread with the olive oil/balsamic dipping side on the same dish to give a little bit of spice stir in. The prep work was a lot but I will try to do this at another time because the actual tossing together of the ingredients was easy and a delicious combination. Family w/ 3 kids (1 3 5)
It was a good idea.... It was a good idea adding the cabbage to this pasta. I followed the recipe to the T and found it to be bland. In the end I added some pesto and capers which made it edible. Pros: lots of veggies fun to make Cons: very bland