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Portobello Bellybuttons

Portobello Bellybuttons

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RUCIFEY

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

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 512 kcal
  • 26%
  • Fat:
  • 21.6 g
  • 33%
  • Carbs:
  • 57.8g
  • 19%
  • Protein:
  • 22.6 g
  • 45%
  • Cholesterol:
  • 81 mg
  • 27%
  • Sodium:
  • 778 mg
  • 31%

Based on a 2,000 calorie diet

Directions

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente; drain.
  2. 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.
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Reviews

Sarah Jo
17
4/11/2012

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.

moonshine
12
7/16/2007

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!!

Miss Molly
10
4/11/2008

This was sooo yummy! I used 1/4 c chicken broth instead of wine because I didn't have any wine.