Portobello & Basil Cheese Tortellini Recipe
Portobello & Basil Cheese Tortellini Recipe photo by Taste of Home

Portobello & Basil Cheese Tortellini Recipe

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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
TOTAL TIME: Prep: 15 min. Cook: 20 min.
MAKES:4 servings
TOTAL TIME: Prep: 15 min. Cook: 20 min.
MAKES: 4 servings


  • 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

Nutritional Facts

1-1/2 cups: 679 calories, 48g fat (28g saturated fat), 149mg cholesterol, 1020mg sodium, 45g carbohydrate (4g sugars, 3g fiber), 21g protein


  1. Cook tortellini according to package directions.
  2. 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.
  3. 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.
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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Reviewed Jan. 10, 2016

"I made this recipe as submitted and it was very good. Even my picky eaters finished their dinner. Will definitely add to my rotation."

Reviewed Oct. 11, 2015

"I used half and half also. Very good!"

Reviewed Nov. 19, 2014

"Soooooooo good! great paired with parmesan crusted chicken!"

Reviewed Oct. 5, 2014

"Wow! One of the best recipes ever! Like others, I lightened it by using half and half. I also used vegetable broth to make it vegetarian. I would definitely serve this to company.,"

Reviewed Feb. 26, 2012

"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!"

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