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Portobello & Basil Cheese Tortellini Recipe

Portobello & Basil Cheese Tortellini Recipe photo by Taste of Home

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“With portobello mushrooms and satisfying cheese tortellini, this earthy, elegant dish is perfect for either a quick, casual dinner or a more formal meal. I often use fresh basil from my garden in it.” —Mary Shivers, Ada, Oklahoma

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Portobello & Basil Cheese Tortellini Recipe

Prep: 15 min. Cook: 20 min.

Yield: 4 Servings

15 20 35

Ingredients

1 package (19 ounces) frozen cheese tortellini
1 pound sliced baby portobello mushrooms
1 small onion, chopped
1/3 cup butter, cubed
2 garlic cloves, minced
1 cup reduced-sodium chicken broth
1 cup heavy whipping cream
1/2 teaspoon salt
1/2 teaspoon pepper
1/3 cup grated Parmesan cheese
2 tablespoons minced fresh basil or 2 teaspoons dried basil

Directions

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. Yield: 4 servings.

Nutritional Facts 1-1/2 cups equals 679 calories, 48 g fat (28 g saturated fat), 149 mg cholesterol, 1,020 mg sodium, 45 g carbohydrate, 3 g fiber, 21 g protein.

Originally published as Portobello & Basil Cheese Tortellini in Simple & Delicious June/July 2011, p51

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviews for Portobello & Basil Cheese Tortellini

Portobello & Basil Cheese Tortellini

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Reviewed on Feb. 26, 2012 by Feeding7

I've made this three times over the past few months. I have used half and half and also shitake mushrooms. It is so easy and delicious!

Reviewed on Aug. 19, 2011 by reeg

This receipe was easy and delicious! My granddaughter's boyfriend is a vegatarian and he loved it. We ate it all at one sitting (just 3 of us) and the boyfriend made it for his parents. They also liked it a lot. Thanks for a great recipe.

Reviewed on Aug. 07, 2011 by moogie207

I am one person so I made half the recipe to try it out. I buy mushrooms every week. It was wonderful and company fare. And wll be serving to guests soon. I then tweet it using as a base and ended with the most wonderful dish, different pasta, different muchrooms, wine and half &half. Thanks so much for recipe.

Reviewed on Jul. 07, 2011 by cloreep

This was FABULOUS! I used half and half rather than heavy whipping cream, and it was plenty rich. YUM! My whole family raved! We will definitely make this again.

Reviewed on Jun. 17, 2011 by scsvatek

This was incredibile. My husband called it resturant quality. It was also pretty simple. We will make it again.