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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
  • 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


  • 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.
Nutrition 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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Average Rating:
  • SChalmers
    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!

  • Summersh
    Jun 9, 2017

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

  • rjbeery75
    Oct 11, 2015

    I used half and half also. Very good!

  • PA8549
    Nov 19, 2014

    Soooooooo good! great paired with parmesan crusted chicken!

  • alfoa
    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
    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
    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
    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
    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
    Jun 17, 2011

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