Tortellini with Portobello Mushrooms
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In the past, portobello mushrooms were found only at fancy gourmet stores. Lucky for us, these days they can be found right next to the white mushrooms at our supermarket produce counters. And when they're served up hearty like this. . .boy, are we in for a treat!
What You'll Need
- 1 (9-ounce) package fresh cheese-filled tortellini
- 6 tablespoons (¾ stick) butter, divided
- 4 garlic cloves, minced
- 3 portobello mushroom caps (about 6 ounces), sliced
- 1/3 cup shredded Parmesan cheese
- 2 tablespoons chopped fresh basil, divided
- 1/8 teaspoon salt
- 1/4 teaspoon black pepper
What to Do
- Cook the tortellini according to the package directions; drain and return to the pot.
- Meanwhile, melt 3 tablespoons butter in a large skillet over medium heat. Add the garlic and sauté for 2 minutes. Add the mushrooms and sauté for 4 to 6 minutes, or until tender, stirring frequently. Add the remaining 3 tablespoons butter, the Parmesan cheese, 1 tablespoon basil, the salt, and pepper to the skillet; mix well.
- Serve the tortellini topped with the sautéed mushrooms and sprinkle with the remaining 1 tablespoon basil.
What's an Italian meal without bread? So serve a loaf of Italian bread and, instead of the usual plain butter, make a seasoned olive oil for dipping. Just pour some olive oil on a shallow plate, top it with grated Parmesan cheese, oregano, basil, and/or black pepper, and dip away!