Best 5 Portobello Basil Cheese Tortellini Recipes

ABSOLUTELY FABULOUS PORTOBELLO MUSHROOM TORTELLINI

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Meanwhile, prepare mushrooms by rinsing and thinly slicing the mushroom caps; discard the stems.
• In a medium skillet over low heat, combine wine, parsley, garlic and mushrooms; stirring frequently, saute for approximately 5 minutes or until mushrooms are cooked through.
• Remove skillet from heat and slowly add Alfredo sauce, stirring to blend; season with salt and pepper to taste.
• Separate hot pasta into four portions and spoon sauce over pasta. Garnish with cheese and serve immediately.

PORTOBELLO MUSHROOM CHEESE TORTELLINI

Steps:

• Bring a large pot of water to a boil. Once boiling, add a big handful of salt then add tortellini. Cook as directed on the package until al dente. Drain into a colander.
• While the water is boiling, make the sauce: in a large skillet over medium heat, melt the butter. Once hot, add the onion, mushrooms, and carrots. Cook until softened, about 5 minutes. Add garlic and cook 30 seconds.
• Slowly stir in the broth and bring to a boil. Reduce the heat to simmer and cook uncovered for 12-15 minutes or until the liquid is reduced by half.
• Add the cream, milk, salt, and pepper. Cook an additional 5 minutes or until slightly thickened. Stir in the cheese, basil, and lemon juice.
• Once the tortellini is cooked, mix together the tortellini and sauce. Serve immediately.

PORTOBELLO SPAGHETTI CASSEROLE

Steps:

• Cook spaghetti according to package directions. Meanwhile, in a large skillet, saute the mushrooms, salt and pepper in oil until mushrooms are tender; drain., In a large bowl, combine the egg, sour cream, Parmesan cheese, parsley, flour, garlic powder and pepper flakes. Drain spaghetti; add to sour cream mixture. , Transfer to a 1-1/2-qt. baking dish coated with cooking spray. Top with mushrooms and marinara sauce., Cover and bake at 350° for 30 minutes. Uncover; sprinkle with mozzarella cheese. Bake 10-15 minutes longer or until a thermometer reads 160° and cheese is melted. Let stand 10 minutes before serving.

ITALIAN SAUSAGE TORTELLINI

Steps:

• Heat butter in a large, deep skillet over medium heat. Cook and stir mushrooms, 1/2 cup white wine, and 1 clove minced garlic until liquid has reduced and mushrooms have softened, about 5 minutes. Remove from heat and place in a bowl.
• Heat the same skillet over medium-high heat. Cook and stir Italian sausage in the hot skillet until browned and crumbly, 5 to 7 minutes, dividing it into bite-sized portions while stirring. Remove excess grease by placing paper towels onto a plate and dumping browned sausage onto it to drain. Return sausage to the skillet.
• Return cooked mushrooms back to the skillet with sausage and add tortellini, Alfredo basil sauce, remaining 1/2 cup white wine, and remaining garlic. Reduce heat to medium-low. Cover and cook, stirring occasionally, for about 10 minutes. Add spinach; cover and cook until spinach is wilted, 3 to 4 minutes more. Mix well to combine. Remove from heat and serve.

MUSHROOM TORTELLINI SOUP

Steps:

• In a Dutch oven, heat oil over medium-high heat. Add mushrooms; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer. , Add broth and tomatoes; bring to a boil. Add tortellini; cook, uncovered, just until tortellini float (do not boil), 3-4 minutes. Stir in spinach and pepper; cook just until spinach is wilted. If desired, serve with cheese.