Creamy Mushroom Tortelloni Recipes

CREAMY MUSHROOM TORTELLINI ALFREDO

Steps:

• Fill a large pot with water and 1 tablespoon oil; bring to a rolling boil. Stir in tortellini and cook until they float to the top and the filling is hot, about 7 minutes. Drain and transfer to a large bowl.
• Meanwhile, melt 2 tablespoons of butter in a large saucepan over medium-high heat. Saute mushrooms, onion, and garlic until the vegetables are soft, about 5 minutes. Use a slotted spoon to remove vegetable mixture from the pan and add it to the bowl with the tortellini.
• Drain the excess liquid from the mushrooms from the saucepan. Reduce heat to medium and melt remaining 6 tablespoons butter. Stir in half-and-half, salt, pepper, garlic powder, and cayenne. Cook, stirring occasionally, until thick and bubbly, about 10 minutes. Gradually stir in Parmesan cheese until melted and sauce has thickened.
• Pour the sauce over the tortellini and mushroom mixture, and toss to combine. Serve in bowls and garnish with fresh thyme.

CREAMY MUSHROOM TORTELLONI

Steps:

• In 4-quart saucepan or Dutch oven, cook and drain tortelloni as directed on package.
• Meanwhile, in 8-inch skillet, melt butter over medium heat. Cook bread crumbs in butter 3 to 5 minutes, stirring occasionally, until golden brown; remove from heat.
• Return drained tortelloni to saucepan. Reduce heat to medium-low. Gently stir in cream cheese spread, half-and-half, parsley, basil and salt until cheese is melted and mixture is hot, about 3 to 5 minutes. Spoon into individual serving dishes. Sprinkle buttered bread crumbs over tortelloni. Serve immediately.

CREAMY SPINACH TORTELLINI

Steps:

• Cook tortellini according to package directions.
• Heat butter in a large skillet over medium heat. Stir in onion; cook until soft and translucent. Mix in cream cheese, parmesan, milk, mushrooms, and spinach.
• Gently mix in tortellini and cherry tomatoes with skillet contents; warm through, and serve.

TORTELLINI WITH CREAMY MUSHROOM SAUCE

Steps:

• Cook the pasta until al dente, drain and return to the pan to keep warm.
• Meanwhile, heat the oil, add the mushrooms, and cook for 5 minutes.
• Add garlic and cook for 1 minute.
• Stir in the wine, and cook for another 5 minutes, or untill the liquid has reduced by half.
• Add cream, nutmeg and parsley and stir to combine.
• Cook for another 3-5 minutes, until the sauce has thickened slightly.
• Season with salt and pepper.
• Place tortellini on serving plates, spoon the sauce over and sprinkle with Parmesan
• Enjoy!

CREAM OF MUSHROOM TORTELLINI SOUP

Steps:

• Cook tortellini as directed on package, substituting broth for the water and eliminating the draining step of the cooked tortellini.
• Meanwhile, heat dressing in large skillet on medium-high heat. Add mushrooms; cook 4 to 5 min. or until evenly browned, stirring frequently.
• Add mushrooms and all remaining ingredients to tortellini; cook on medium heat 3 to 5 min. or until heated through, stirring occasionally.

TORTELLINI WITH MUSHROOM SAUCE

Steps:

• In a large pot of boiling salted water, cook tortellini according to package instructions; drain.
• Meanwhile, in a large skillet, heat oil over medium-low heat. Add mushrooms and garlic; cook, stirring frequently, until mushrooms are tender, about 7 minutes.
• Add 1 cup water; season with salt and pepper. Cook until liquid is reduced by half, about 5 minutes. Remove from heat; add tortellini, Parmesan, butter, and parsley. Toss to coat; serve.