Portobello Bellybuttons

Portobello Bellybuttons


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


30 m servings 512 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • 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

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  • Prep

  • Cook

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  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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  1. 51 Ratings


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...

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 outstandin...

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

Really liked this one. I found that I needed to double the butter for a beautiful sauce. Thanks for sharing this was really good.

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 th...

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 aga...

Very light, delicious meal--perfect for summer. I added some frozen peas for a little crunch and color.

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 t...

Will definitely make this again! My mushroom-loving husband especially enjoyed this recipe! I did make a couple changes, however (as seen in the picture I'll be posting). I got mini ravioli, be...