You may wonder what on earth is Emily doing by showing us some ready-made frozen food?Please don’t let my aluminium trays mislead you! Sure when food comes in a box (aluminium or plastic), the immediate impression one has is either the food is:-(a) a frozen ready-made meal; or(b) takeaway foodBut do not worry, my portebello mushroom spaghetti bake is none of the above (plus it’ll defeat the purpose of writing a food blog, yes?). 😛  It’s merely an evidence that  I hate washing dishes, the less dirty dishes the better.  

Of all the mushrooms that are available, portobello mushroom is my favourite. I love its meatiness (actually more on the beefy side to be exact) and the profound earthy flavour that is good enough to be eaten on its own (saute in butter, oregano, salt and pepper of course).

Since I have the appetite of a horse (those who know me will call this an understatement :P),  it’s going to take a lot of portobellos to satisfy me. So I thought of volumising my meal by adding them into spaghetti. Yes, solo portobello and nothing else!  But like any bake pasta, crusty melted cheese layer is a must! I mean who can resist the temptation of bubbling hot cheesy goodness right?


{Normally I will do without the white sauce.  But then, I’ve realised that the milk was nearing the expiration date. So why not used it all up in a buttery white sauce, right?}


Portobello Mushrooms Spaghetti Bake

Serves 2 – 3 people


500g spaghetti

375g portobello mushrooms, sliced

575g pasta sauce

30g butter

1 tsp dried oregano

shredded cheese (I’ve used a mixture of mozarella, parmesan and cheddar)

Sugar, salt & pepper

For white sauce:

50g butter

1 tbsp plain flour

1 cup milk


1. Preheat the oven with the top heat setting on 200 degrees celsius/392 degrees fahrenheit.

2. Cook pasta according to pack instructions. Drained and drizzle some olive oil to avoid the spaghetti sticking together. Set aside.

3. Melt butter and dried oregano in a pot with a little drizzle of olive oil (to prevent the butter from getting burnt). Once the oregano becomes aromatic, add sliced mushrooms and try to get all the mushrooms coated with the butter.

4. Allow the mushrooms cook until their moisture starts to ooze out. Add pasta sauce and let it simmer on medium to low heat while you start making the white sauce. If you skip the white sauce, let the pasta sauce mixture simmer for 10 – 15 minutes. Then, add pepper, sugar and salt to taste.

5. White sauce making – On a pan, melt the butter with a little olive oil. When the butter is melted, add flour and make sure it is well combined with the butter. Add milk and simmer until the sauce is thicken to your preferred consistency. Set aside.

6.  Toss spaghetti into the pasta sauce and mix well.  Layer it out on a baking dish.

7. Top the spaghetti mixture with white sauce and sprinkle some shredded cheese on the very top.

8. Bake for 10 minutes or until the cheese is melted.

IMPORTANT: Kim from The Ramdom Ramblings of a Working Mum has alerted me about the downside of using foil trays with tomato based food (read her comment below). So please don’t follow my bad practice. Obviously at the end of the day, health trumps dirty dishes. 🙂

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