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Portobello & Basil Cheese Tortellini

 Portobello & Basil Cheese Tortellini
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
4 ServingsPrep: 15 min. Cook: 20 min.

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.

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Portobello & Basil Cheese Tortellini (continued)

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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.