READY IN 30 mins

Portobello Bellybuttons

Read Reviews (40)

"Mushrooms and tortellini are mixed with a butter, garlic, and wine sauce. Tortellini looks like bellybuttons. This is a very quick and versatile meal." — RUCIFEY

Directions

Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente; drain.
While water is boiling, melt the butter in a skillet and cook the garlic until fragrant. Stir in portobello mushrooms, button mushrooms, white wine, and basil. Season with salt and pepper to taste. Continue to cook until mushrooms are tender. Pour mushroom mixture into drained pasta and stir. Top with grated Parmesan cheese and serve.

Kitchen-Friendly View

PREP 15 mins
COOK 15 mins
READY IN 30 mins

Reviews More Reviews

Most Helpful Positive Review

Apr 11, 2012

I took SweetJam's suggestion and doubled the butter. I also added in more minced garlic. My family really liked this--NO leftovers. The sauce for this was incredible. Not something for every day but every once and a while, it's nice to indulge.

—Sarah Jo

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Most Helpful Critical Review

Oct 02, 2011

The flavor is great, however, if you use the portions above, it's very dry. I doubled the wine, butter and garlic, and then added about a 1/2 tbsp of flour to thicken the sauce.

—KariAnn916

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50 Ratings

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Jul 16, 2007

My family went ga-ga over this....we loved it so much that the next day we turned the same recipe into a cold pasta salad with vinegrette and red onions....hot and cold this recipe is outstanding!!

—moonshine

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Apr 11, 2008

This was sooo yummy! I used 1/4 c chicken broth instead of wine because I didn't have any wine.

—Miss Molly

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Nov 17, 2010

Really liked this one. I found that I needed to double the butter for a beautiful sauce. Thanks for sharing this was really good.

—SWEETJAM

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Oct 10, 2012

So very good, and so simple to prepare. I have NEVER liked tortellini in any dish until this. I use 1 lb sliced baby bellas and 8 oz sliced button mushrooms, or whatever I find, but we love the mushrooms so I always add an extra 8 oz and double the sauce. I use fresh basil ribbons when I have it on hand, but the dried is delicious, too. My family loves this and I have made it several times now.

—OneSweetShannon

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Aug 11, 2011

This was so easy and delicious. Didn't have button mushrooms or white wine, so I substituted two more portobellos and vegetable broth. It was still excellent. I will be making this again and again.

—Bug

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Jun 23, 2007

Very light, delicious meal--perfect for summer. I added some frozen peas for a little crunch and color.

—Krista

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Nutrition

Calories
512 kcal
26%

Carbohydrates
57.8 g
19%

Cholesterol
81 mg
27%

Fat
21.6 g
33%

Fiber
4.4 g
17%

Protein
22.6 g
45%

Sodium
778 mg
31%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Portobello Bellybuttons

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 512
Calories from Fat: 195

% Daily Value *
Total Fat 21.6g 33 %
** Saturated Fat 12.1g 61 %
Cholesterol 81mg 27 %
Sodium 778mg 31 %
** Potassium 493mg 14 %
Total Carbohydrates 57.8g 19 %
Dietary Fiber 4.4g 17 %
Protein 22.6g 45 %
** Sugars 5g
Vitamin A 7 %
Vitamin C 2 %
Calcium 16 %
Iron 9 %
** Thiamin 10 %
** Niacin 47 %
** Vitamin B6 9 %
** Magnesium 6 %
** Folate 13 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.