Portobello Mushroom Cheese Tortellini Food

ABSOLUTELY FABULOUS PORTOBELLO MUSHROOM TORTELLINI

Steps:

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

PORTOBELLO & BASIL CHEESE TORTELLINI

Steps:

• Cook tortellini according to package directions., 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., 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.

PORTOBELLO MUSHROOM CHEESE TORTELLINI

Steps:

• Bring a large pot of water to a boil. Once boiling, add a big handful of salt then add tortellini. Cook as directed on the package until al dente. Drain into a colander.
• While the water is boiling, make the sauce: in a large skillet over medium heat, melt the butter. Once hot, add the onion, mushrooms, and carrots. Cook until softened, about 5 minutes. Add garlic and cook 30 seconds.
• Slowly stir in the broth and bring to a boil. Reduce the heat to simmer and cook uncovered for 12-15 minutes or until the liquid is reduced by half.
• Add the cream, milk, salt, and pepper. Cook an additional 5 minutes or until slightly thickened. Stir in the cheese, basil, and lemon juice.
• Once the tortellini is cooked, mix together the tortellini and sauce. Serve immediately.

CHEESE TORTELLINI WITH MUSHROOMS

Steps:

• Thinly sliced mushrooms.
• Heat olive oil in a large pan over medium heat. Add garlic, shallots & salt. Cook 1-2 minutes.
• Add mushrooms, cook 3-4 minutes until softened. Pour in wine and bring to a boil.
• Add cooked pasta. Lift from bottom of pan, mix for about 4 minutes until well mixed and hot. Add basil and 1/2 of the cheese. Toss briefly.
• Turn into serving bowl. Garnish with remaining cheese and ground pepper.

PORTOBELLO MUSHROOMS WITH THYME AND PARMESAN CHEESE

Steps:

• Place the oil and butter in a large skillet. Saute the mushrooms, garlic and thyme for 3-5 minutes. Season with salt and pepper.
• Mix in the onion and saute for 3-4 more minutes, or till done to your liking.
• Pour over the balsamic vinegar and remove from heat.
• Sprinkle with the dill and parmesan cheese. Add some freshly ground black pepper to taste (a few twists of the pepper mill).
• Serve and enjoy!

CREAMY MUSHROOM TORTELLINI ALFREDO

Steps:

• Fill a large pot with water and 1 tablespoon oil; bring to a rolling boil. Stir in tortellini and cook until they float to the top and the filling is hot, about 7 minutes. Drain and transfer to a large bowl.
• Meanwhile, melt 2 tablespoons of butter in a large saucepan over medium-high heat. Saute mushrooms, onion, and garlic until the vegetables are soft, about 5 minutes. Use a slotted spoon to remove vegetable mixture from the pan and add it to the bowl with the tortellini.
• Drain the excess liquid from the mushrooms from the saucepan. Reduce heat to medium and melt remaining 6 tablespoons butter. Stir in half-and-half, salt, pepper, garlic powder, and cayenne. Cook, stirring occasionally, until thick and bubbly, about 10 minutes. Gradually stir in Parmesan cheese until melted and sauce has thickened.
• Pour the sauce over the tortellini and mushroom mixture, and toss to combine. Serve in bowls and garnish with fresh thyme.

RICOTTA-STUFFED PORTOBELLO MUSHROOMS

Steps:

• In a small bowl, mix ricotta cheese, 1/4 cup Parmesan cheese, mozzarella cheese, parsley and pepper. Remove and discard stems from mushrooms; with a spoon, scrape and remove gills. Fill caps with ricotta mixture. Top with tomato slices., Grill, covered, over medium heat until mushrooms are tender, 8-10 minutes. Remove from grill with a metal spatula., Meanwhile, place basil, almonds and garlic in a small food processor; pulse until chopped. Add remaining Parmesan cheese; pulse just until blended. While processing, gradually add oil and enough water to reach desired consistency. Spoon over stuffed mushrooms before serving.

CHICKEN TORTELLINI WITH PORTABELLA MUSHROOM SAUCE

Steps:

• Cook and drain tortellini as directed on package. Melt margarine in 10-inch skillet over medium heat. Cook mushrooms in margarine, stirring occasionally, until brown and tender. Stir mushrooms and sage into Alfredo sauce. Toss with tortellini.