Portobello & Basil Cheese Tortellini |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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âWith portobello mushrooms and satisfying cheese tortellini, this earthy, elegant dish is perfect for either a quick, casual dinner or a more formal meal. I often use fresh basil from my garden in it.â âMary Shivers, Ada, Oklahoma Ingredients:
1 package (19 ounces) frozen cheese tortellini |
1 pound sliced baby portobello mushrooms |
1 small onion, chopped |
1/3 cup butter, cubed |
2 garlic cloves, minced |
1 cup reduced-sodium chicken broth |
1 cup heavy whipping cream |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1/3 cup grated parmesan cheese |
2 tablespoons minced fresh basil or 2 teaspoons dried basil |
Directions:
1. Cook tortellini according to package directions.
2. Meanwhile, in a large skillet, saute mushrooms and onion in butter until tender. Add garlic; cook 1 minute longer. Stir in broth. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until liquid is reduced by half.
3. Add the cream, salt and pepper. Cook 4-5 minutes longer or until slightly thickened. Drain tortellini; add to skillet. Stir in cheese and basil. Yield: 4 servings.
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