Baked Prawn And Mushroom Penne |

Posted on

5 June 2018


Liz Robb

Individual dishes of Baked Prawn and Mushroom Penne


100g small peeled prawns, chilled or frozen
100g baby button mushrooms
35g butter
1 heaped tablespoon of plain flour
150ml milk
Salt and freshly milled black pepper
Fresh nutmeg
150g penne pasta
80g parmesan cheese
1 lemon
1 ball of mozzarella cheese, about 125g


  • Defrost the prawns if frozen, or wash and pat dry if chilled.
  • Wipe then halve the baby button mushrooms.
  • Preheat the oven to 200 degrees, 180 degrees fan oven.
  • Heat 15g of butter in a small frying pan over a low heat and cook the mushrooms gently for 3-4 minutes. Stir in the prawns, heat through for a minute or two and then remove from the heat.
  • Make a bechamel sauce. Melt 20g of butter in a saucepan, stir in the flour and then gradually stir in the milk until really smooth. Cook gently and stir for 2 minutes, add a grating of nutmeg and season with salt and black pepper.
  • At the same time, cook the pasta until it is almost al dente, drain well and then return to the warm pan, off the heat.
  • Stir the mushrooms and prawns into the bechamel sauce and heat through. Stir into the pasta. Grate in half of the parmesan cheese and stir in 1-2 teaspoons of lemon juice, to taste.
  • Cut the mozzarella cheese into small pieces and grate the rest of the parmesan.
  • Into two gratin dishes, spoon half of the pasta and sprinkle on half of the parmesan. Cover with the rest of the pasta and a final layer of parmesan. Scatter on the mozzarella, add a grinding of black pepper and then bake for 20 minutes until golden
Cooks Note

Serve bubbling hot with a fresh green salad.
The lemon juice can be replaced by white wine if you wish.

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