Mushrooms and tortellini are mixed with a butter, garlic, and wine sauce. Tortellini looks like bellybuttons. This is a very quick and versatile meal.

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Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente; drain.

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  • While water is boiling, melt the butter in a skillet and cook the garlic until fragrant. Stir in portobello mushrooms, button mushrooms, white wine, and basil. Season with salt and pepper to taste. Continue to cook until mushrooms are tender. Pour mushroom mixture into drained pasta and stir. Top with grated Parmesan cheese and serve.

Nutrition Facts

512 calories; protein 22.6g 45% DV; carbohydrates 57.8g 19% DV; fat 21.6g 33% DV; cholesterol 80.7mg 27% DV; sodium 777.5mg 31% DV. Full Nutrition

Reviews (46)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/11/2012
I took SweetJam's suggestion and doubled the butter. I also added in more minced garlic. My family really liked this--NO leftovers. The sauce for this was incredible. Not something for every day but every once and a while it's nice to indulge. Read More
(18)

Most helpful critical review

Rating: 3 stars
10/02/2011
The flavor is great however if you use the portions above it's very dry. I doubled the wine butter and garlic and then added about a 1/2 tbsp of flour to thicken the sauce. Read More
(2)
58 Ratings
  • 5 star values: 23
  • 4 star values: 24
  • 3 star values: 10
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
04/11/2012
I took SweetJam's suggestion and doubled the butter. I also added in more minced garlic. My family really liked this--NO leftovers. The sauce for this was incredible. Not something for every day but every once and a while it's nice to indulge. Read More
(18)
Rating: 5 stars
07/16/2007
My family went ga-ga over this....we loved it so much that the next day we turned the same recipe into a cold pasta salad with vinegrette and red onions....hot and cold this recipe is outstanding!! Read More
(13)
Rating: 5 stars
04/11/2008
This was sooo yummy! I used 1/4 c chicken broth instead of wine because I didn't have any wine. Read More
(11)
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Rating: 4 stars
11/17/2010
Really liked this one. I found that I needed to double the butter for a beautiful sauce. Thanks for sharing this was really good. Read More
(7)
Rating: 5 stars
10/10/2012
So very good, and so simple to prepare. I have NEVER liked tortellini in any dish until this. I use 1 lb sliced baby bellas and 8 oz sliced button mushrooms, or whatever I find, but we love the mushrooms so I always add an extra 8 oz and double the sauce. I use fresh basil ribbons when I have it on hand, but the dried is delicious, too. My family loves this and I have made it several times now. Read More
(5)
Rating: 4 stars
04/13/2008
I used chicken tortellini. This was good but a little on the dry side. I will double the wine if I make again. Thanks for posting. Read More
(4)
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Rating: 5 stars
08/11/2011
This was so easy and delicious. Didn't have button mushrooms or white wine so I substituted two more portobellos and vegetable broth. It was still excellent. I will be making this again and again. Read More
(4)
Rating: 5 stars
06/23/2007
Very light delicious meal--perfect for summer. I added some frozen peas for a little crunch and color. Read More
(4)
Rating: 5 stars
07/13/2011
OMG this was quick and GOOD! I used more garlic and butter, fresh basil instead of dried, and I used 4 portobellos and no button mushrooms. Also, I added about a half cup of RF sour cream to the sauce at the end. This was delicious and there were no leftovers! Read More
(4)
Rating: 3 stars
10/02/2011
The flavor is great however if you use the portions above it's very dry. I doubled the wine butter and garlic and then added about a 1/2 tbsp of flour to thicken the sauce. Read More
(2)