Portobello Mushroom Cheese Tortellini Recipes

PORTOBELLO & BASIL CHEESE TORTELLINI

Steps:

• Cook tortellini according to package directions., Meanwhile, in a large skillet, saute mushrooms and onion in butter until tender. Add garlic; cook 1 minute longer. Stir in broth. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until liquid is reduced by half., Add the cream, salt and pepper. Cook 4-5 minutes longer or until slightly thickened. Drain tortellini; add to skillet. Stir in cheese and basil.

ABSOLUTELY FABULOUS PORTOBELLO MUSHROOM TORTELLINI

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Meanwhile, prepare mushrooms by rinsing and thinly slicing the mushroom caps; discard the stems.
• In a medium skillet over low heat, combine wine, parsley, garlic and mushrooms; stirring frequently, saute for approximately 5 minutes or until mushrooms are cooked through.
• Remove skillet from heat and slowly add Alfredo sauce, stirring to blend; season with salt and pepper to taste.
• Separate hot pasta into four portions and spoon sauce over pasta. Garnish with cheese and serve immediately.

PORTOBELLO MUSHROOM CHEESE TORTELLINI

Steps:

• Bring a large pot of water to a boil. Once boiling, add a big handful of salt then add tortellini. Cook as directed on the package until al dente. Drain into a colander.
• While the water is boiling, make the sauce: in a large skillet over medium heat, melt the butter. Once hot, add the onion, mushrooms, and carrots. Cook until softened, about 5 minutes. Add garlic and cook 30 seconds.
• Slowly stir in the broth and bring to a boil. Reduce the heat to simmer and cook uncovered for 12-15 minutes or until the liquid is reduced by half.
• Add the cream, milk, salt, and pepper. Cook an additional 5 minutes or until slightly thickened. Stir in the cheese, basil, and lemon juice.
• Once the tortellini is cooked, mix together the tortellini and sauce. Serve immediately.