Portobello Mushroom Cheese Tortellini

When you’re craving comfort food, you need this meatless Portobello Mushroom Cheese Tortellini recipe with carrots, garlic, basil, and a creamy Alfredo sauce.

Sometimes I get so caught in developing new recipes for my job, I forget about older ones that never made it to the blog.

Take this Portobello Mushroom Cheese Tortellini recipe for example. I first made this recipe several years ago back when I was working in an office full-time.

I’d get home from work at 5 PM and struggle to figure out what to make for dinner, especially if I was on my feet for 8 hours shooting video.

Usually I keep a bag of cheese tortellini in the freezer and toss it with a jar of salsa. Other days when I wasn’t shooting, I’d have more energy to actually cook.

I remember feeling excited to make this recipe after seeing it in a magazine because it had portobello mushrooms in it.

Mushrooms is one of my favorite ingredients to eat. When I order out and see mushrooms on the menu, there’s a high chance I will contemplate getting that item.

When I’m at a sandwich shop, I will order breaded mushrooms.

When I’m cooking at home, any chance I can throw in mushrooms, I will. I almost always have a container of mushrooms in the fridge. If I don’t, it’s on my grocery list to pick up more.

It wasn’t until last week I rediscovered this mushroom tortellini recipe and realized I never shared it with you.

I don’t make it often as it’s not the healthiest dinner with its creamy Alfredo sauce, but it is absolute comfort food when all you want to do is eat carbs and catch up on episodes of your favorite tv show.

Of course you can balance it out with green onion salad and a walk at the park, but sometimes when your craving for comfort food is strong, you can’t ignore it.

This recipe is originally from Taste Of Home, but I adapted it to make the sauce a little lighter by cutting back on the amount of butter used plus substituted milk for half of the cream.

This dish is still a far cry from being healthy, so I threw in some carrots. When in doubt, add more vegetables right?

I personally love using cheese tortellini as it makes a more filling dinner, but you can use any pasta you’d like – gnocchi, fettuccine, penne, whatever you have laying around in your pantry.

 

 
Source: Adapted from Taste Of Home

More Mushroom Recipes

• Tomato Mushroom Pasta
• Sausage Mushroom Pasta
• Butternut Squash, Spinach, and Mushroom Penne Alfredo
• Vegan Mushroom Gravy