Absolutely Fabulous Portobello Mushroom Tortellini

Absolutely Fabulous Portobello Mushroom Tortellini

157 Reviews 9 Pics
  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    25 m
STACEYO
Recipe by  STACEYO

“Gourmet, delicious, and so easy - what could be better? A must for impromptu dinner guests.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 servings

ADVERTISEMENT

Directions

  1. 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.
  2. Meanwhile, prepare mushrooms by rinsing and thinly slicing the mushroom caps; discard the stems.
  3. 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.
  4. Remove skillet from heat and slowly add Alfredo sauce, stirring to blend; season with salt and pepper to taste.
  5. Separate hot pasta into four portions and spoon sauce over pasta. Garnish with cheese and serve immediately.

Share It

Reviews (157)

Rate This Recipe
CARLIE14
135

CARLIE14

I agree this is one of the fastest ways to impress people I've discovered. I've tried this recipe with store-bought Alfredo sauce before, and we found it way too sweet--mind you, it was because of the paticular sauce we chose. A quick suggestion if you don't have the ready-made sauce on hand: saute 2-3 cloves minced garlic in some butter, add the mushrooms and saute for 2 or 3 minutes, add 1 tablespoon of flour to 2 cups milk, then add to mushrooms, simmer until thick and then add 1/3 cup parmesan cheese -- voila! A low fat alfredo with delicious mushroom taste!

michelle
65

michelle

My husband and I both loved this recipe! Don't forget to scrape the "gills" out from the underside of the mushroom, that way the sauce won't turn the purple/brown color some people complained about. I added yellow bell pepper, zucchini, broccoli, cherry tomatoes and carrots as well. Then instead of mixing it all together I just spooned the sauce on top of the noodles and topped it with the mushrooms and veggies. Very delicious and beautiful presentation!

SPEARFISHER
36

SPEARFISHER

I started hunting around for an alfredo sauce recipe after reading Katya's review. I used the quick and easy alfredo sauce recipe from here(think thats the same one she got from here). It made a huge difference. The dish went from a good one to an excellent one. The sauce definitely transformed it. I also added mozarella to the top after I was done to make it more cheesy. We LOVE this recipe now. I think what I made at home was as good or better than the local restaurant version. I'm glad I have a treadmill.......lotta calories in this one!

More Reviews

Similar Recipes

Portobello Mushroom Stroganoff
(370)

Portobello Mushroom Stroganoff

Portobello Mushroom, Fresh Peppers and Goat Cheese Pizza
(50)

Portobello Mushroom, Fresh Peppers and Goat Cheese Pizza

Portobello Mushroom Ravioli with Prawns
(34)

Portobello Mushroom Ravioli with Prawns

Shrimp and Portobello Mushroom Fettuccine
(40)

Shrimp and Portobello Mushroom Fettuccine

Portobello Mushroom Pasta
(35)

Portobello Mushroom Pasta

Pesto Pepper Tortellini
(16)

Pesto Pepper Tortellini

Nutrition

Amount Per Serving (4 total)

  • Calories
  • 470 cal
  • 23%
  • Fat
  • 25.4 g
  • 39%
  • Carbs
  • 42.2 g
  • 14%
  • Protein
  • 18.3 g
  • 37%
  • Cholesterol
  • 55 mg
  • 18%
  • Sodium
  • 933 mg
  • 37%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Broccoli Rabe with Portobello Mushroom

>

next recipe:

Roasted Portobello Mushroom Fettuccine