Mushroom Tetrazzini

Indulge in the ultimate comfort food with this creamy, cheesy Mushroom Tetrazzini, a vegetarian twist on the classic pasta bake. Tender spaghetti is enveloped in a rich, velvety sauce made with sautéed white mushrooms, garlic, onions, and a hint of dry white wine for depth. The sauce is elevated with heavy cream, savory Parmesan cheese, and a sprinkle of fresh parsley, creating a luxurious base that clings to every strand of pasta. A golden, crispy topping of buttery panko breadcrumbs and extra Parmesan takes this dish to the next level, making it irresistibly satisfying. Perfectly baked to bubbly perfection in just under an hour, this easy-to-make casserole is ideal for family dinners, gatherings, or anytime you crave cozy, hearty flavors. Serve it warm, garnished with fresh parsley, for a restaurant-quality meal straight from your kitchen!

Nutriscore Rating: 61/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 12 oz spaghetti
• 4 tbsp unsalted butter
• 2 tbsp olive oil
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 16 oz white mushrooms, sliced
• 1 tbsp all-purpose flour
• 1 cup dry white wine (optional)
• 3 cups chicken or vegetable broth
• 1 cup heavy cream
• 1.5 cups grated Parmesan cheese
• 2 tbsp fresh parsley, chopped
• 0.5 tsp salt
• 0.5 tsp black pepper
• 0.5 cup panko breadcrumbs
• 0.25 cup extra Parmesan cheese for topping

Directions

Step 1

Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.

Step 2

Cook the spaghetti according to the package instructions until al dente. Drain and set aside.

Step 3

In a large skillet, heat 2 tablespoons of the butter and 2 tablespoons of olive oil over medium heat.

Step 4

Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another 1 minute.

Step 5

Add the sliced mushrooms and cook until they release their moisture and become tender, about 8-10 minutes.

Step 6

Sprinkle the flour over the mushrooms and stir to coat evenly.

Step 7

Slowly pour in the white wine (if using) and cook for 2 minutes, letting it reduce. Then, add the chicken or vegetable broth and bring to a simmer.

Step 8

Stir in the heavy cream and 1.5 cups of Parmesan cheese. Cook until the sauce thickens, about 5 minutes.

Step 9

Season the sauce with salt, black pepper, and half of the chopped parsley. Mix well.

Step 10

Add the cooked spaghetti to the skillet and toss until fully coated in the sauce.

Step 11

Transfer the spaghetti mixture to the prepared baking dish and spread it out evenly.

Step 12

Melt the remaining 2 tablespoons of butter and mix it with the panko breadcrumbs and the extra Parmesan cheese in a small bowl.

Step 13

Sprinkle the breadcrumb mixture evenly over the top of the pasta.

Step 14

Bake in the preheated oven until the topping is golden brown and crispy, about 20 minutes.

Step 15

Garnish with the remaining chopped parsley before serving. Serve warm and enjoy!

Nutrition Facts

Serving size	2417.1 grams (2417.1g)

Amount per serving	% Daily Value*
Calories	3248

Total Fat 215.80g	277%
Saturated Fat 116.10g	581%
Polyunsaturated Fat 2.70g
Cholesterol 532mg	177%
Sodium 7012mg	305%
Total Carbohydrate 171.40g	62%
Dietary Fiber 14.30g	51%
Total Sugars 22.60g
Protein 116.10g	232%

Vitamin D 69IU	346%
Calcium 2154mg	166%
Iron 11mg	62%
Potassium 2219mg	47%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 62.8%

Protein: 15.0%

Carbs: 22.2%