Portobello & Basil Cheese Tortellini Recipe
Portobello & Basil Cheese Tortellini Recipe photo by Taste of Home
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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
Featured In: 25 Fresh Basil Recipes
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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SChalmers User ID: 4369650 241474
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."

rjbeery75 User ID: 2114826 234342
Reviewed Oct. 11, 2015

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

PA8549 User ID: 7488239 115413
Reviewed Nov. 19, 2014

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

alfoa User ID: 2078080 194517
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.,"

Feeding7 User ID: 6542925 178257
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!"

reeg User ID: 6061303 194493
Reviewed Aug. 19, 2011

"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."

moogie207 User ID: 1226306 212320
Reviewed Aug. 7, 2011

"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."

cloreep User ID: 668273 123321
Reviewed Jul. 7, 2011

"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."

scsvatek User ID: 4971420 177497
Reviewed Jun. 17, 2011

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

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