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Portobello and Pea Macaroni and Cheese

Portobello and Pea Macaroni and Cheese
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WebMD Recipe from

Believe it or not, this recipe is gluten-free and vegetarian, but far from flavor-free! Based on a recipe from The Gloriously Gluten-Free Cookbook, the amount of dairy in the recipe paired with the texture and flavor of the mushrooms and peas make this an absolute winner.

  • 1 pound
    package gluten-free elbow macaroni
  • 1/4 cup
  • 2 cups
    thickly sliced portobello mushrooms
  • 1 cup
    frozen green peas, thawed
  • 2 cups
  • 1 cup
    dry white wine
  • 1 tablespoon
    potato starch
  • 2 cups
    sharp cheddar cheese, grated
  • 1/2 cup
    freshly grated Parmesan cheese
  • 1 teaspoon
    salt, to taste
  1. In a large pot of salted boiling water, cook the pasta according to the package instructions. Drain and set aside.
  2. In a medium skillet, melt the butter over medium-high heat. Add the mushrooms and peas and cook, stirring, until lightly browned. Set aside.
  3. In a medium saucepan, combine the milk and wine. Bring the mixture to a boil, stirring occasionally. In a small bowl, mix the potato starch with 1 tablespoon of water to make a paste. Pour the paste into the milk and wine mixture and cook, stirring rapidly, until the sauce thickens.
  4. Slowly stir in the cheeses and cook, stirring, until they are fully melted, about 2 minutes. Stir in the paprika.
  5. In a large serving bowl, combine the pasta, cheese sauce, and vegetables. Add salt to taste.

Adapted from The Gloriously Gluten-Free Cookbook, by Vanessa Maltin.

Nutritional Information

Makes: 4 servings
  • Calories756
  • Carbohydrates102.4g
    • Dietary fiber6.7g
  • Cholesterol111mg
  • Fat30.3g
    • Saturated fat23.3g
  • Sodium647mg
  • Protein41.7g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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