Portobello & Basil Cheese Tortellini Recipe

5 10 9
Portobello & Basil Cheese Tortellini Recipe
Portobello & Basil Cheese Tortellini Recipe photo by Taste of Home
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Portobello & Basil Cheese Tortellini Recipe

Read Reviews
5 10 9
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Cook: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 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.
Originally published as Portobello & Basil Cheese Tortellini in Simple & Delicious June/July 2011, p51

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.

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  • 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
  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

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Reviews forPortobello & Basil Cheese Tortellini

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SChalmers User ID: 4369650 241474
Reviewed Mar. 20, 2018

"The first time I made this recipe, I made it as submitted and it was very good. Even my picky eaters finished their dinner. The second time, I did add 1 tablespoon of flour to the mixture after adding the chicken broth. This made the sauce a little thicker without affecting the taste. I have also used many different types of mushrooms and it always comes out great. Great recipe!"

MY REVIEW
Summersh User ID: 6640270 267813
Reviewed Jun. 9, 2017

"Super yummy. I will try adding some vegetables to it next time."

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

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

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

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

MY REVIEW
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.,"

MY REVIEW
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!"

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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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