Tortellini with Mushrooms, Butter, and Parmesan
This speedy, sumptuous dish is your ticket to a luxurious dinner on a weeknight.
Fresh tortellini meets earthy mushrooms and creamy Parmesan,
delivering sophistication with every bite.
Enjoy crafting this dish for a splendid evening meal that’s both effortless and elegant.
Ready in just 20 minutes,
it’s perfect for those who appreciate a gourmet touch without the wait.
For Tortellini with Mushrooms, Butter, and Parmesan
- Fresh Tortellini (18 ounces): Choose cheese or spinach-filled tortellini for a flavorful bite.
- Butter (4 tablespoons, divided): Adds richness and a velvety texture to the dish.
- Olive Oil (1 tablespoon): Prevents butter from burning and helps sauté mushrooms evenly.
- Mushrooms (12 ounces, sliced): Use white button mushrooms or baby Bella (cremini) for a fresh, earthy flavor.
- Garlic (2 cloves, minced): Provides a fragrant, aromatic depth to complement the mushrooms.
- Parmesan Cheese (¾ cup, freshly grated): Freshly grated Parmesan melts beautifully, creating a creamy texture and savory taste.
- Fresh Parsley (1-2 tablespoons, chopped): Adds brightness and a fresh finish to the dish.
- Kosher Salt (to taste): Enhances flavors and balances the richness of butter and cheese.
- Black Pepper (to taste): Provides subtle heat and depth, adjust according to preference.
Tortellini with Mushrooms, Butter, and Parmesan
Craving a restaurant-quality dinner without the wait? Whip up this delectable Tortellini with Mushrooms, Butter, and Parmesan in just 20 minutes!
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PinServings: 4
Notes
Ingredients
- 18 ounces fresh tortellini
- 4 tablespoons butter, divided
- 1 tablespoon olive oil
- 12 ounces mushrooms, sliced (such as white or baby Bella)
- 2 cloves garlic, minced
- 3/4 cup Parmesan cheese, freshly grated
- 1-2 tablespoons fresh parsley, chopped
- Kosher salt
- Black pepper
Instructions
1. Prepare the Tortellini:- Boil a large pot of water, adding a generous pinch of salt.
- Cook the tortellini until al dente, according to package directions.
- Drain and set aside.
- In a large skillet over medium-high heat, add 2 tablespoons of butter and olive oil.
- Once the butter has melted, add the sliced mushrooms and sauté for about 5 minutes, stirring occasionally, until golden and tender.
- Add the minced garlic and sauté for an additional 30-60 seconds, until fragrant.
- Reduce the heat to medium-low.
- Add the remaining 2 tablespoons of butter to the skillet and let it melt.
- Stir in the cooked tortellini and grated Parmesan cheese.
- Season with salt and pepper to taste (typically about 1/2 teaspoon salt and 1/8 teaspoon pepper, adjust as needed).
- Sprinkle with chopped parsley and serve immediately. Enjoy!
Notes
- Variations: This dish works wonderfully with either cheese or spinach-filled tortellini. For an extra boost of veggies, try using spinach-filled tortellini. It’s also great with various types of ravioli.
- Nutrition: Each serving approximately contains 586 kcal, 64 g carbohydrates, 27 g protein, 25 g fat, 13 g saturated fat, 95 mg cholesterol, 1031 mg sodium, 398 mg potassium, 4 g fiber, 5 g sugar, 855 IU Vitamin A, 1.8 mg Vitamin C, 483 mg calcium, 2.7 mg iron.
Nutrition
Calories: 586kcal | Carbohydrates: 64g | Protein: 27g | Fat: 25g | Saturated Fat: 13g | Cholesterol: 95mg | Sodium: 1031mg | Potassium: 398mg | Fiber: 4g | Sugar: 5g | Vitamin A: 855IU | Vitamin C: 1.8mg | Calcium: 483mg | Iron: 2.7mg
- Can I use dried tortellini instead of fresh?
Absolutely! Just keep in mind that dried tortellini takes longer to cook — so follow the package instructions. Fresh tortellini will give you a softer, more delicate bite (and is ready faster). - What kind of mushrooms work best?
I love using baby Bella (cremini) or white button mushrooms because they’re easy to find and super flavorful. But if you’re feeling fancy, go for shiitake or oyster mushrooms for a deeper, earthier taste. - How do I stop the tortellini from sticking?
Easy fix! After you drain the tortellini, toss them in a tiny bit of olive oil to keep them from sticking together. Also, make sure your skillet isn’t scorching hot when you add them — medium heat is perfect. - Can I use pre-grated Parmesan?
Look, you can… but for that melty, dreamy texture and flavor, freshly grated Parmesan is the way to go. Pre-grated often has anti-caking stuff that stops it from melting smoothly. - Can I add extra veggies or protein?
Heck yes! This recipe is super flexible. Toss in spinach, peas, or sun-dried tomatoes. Want protein? Add grilled chicken, shrimp, or even some crispy pancetta. Just make sure everything’s cooked before stirring it into the pasta.
