Portobello Bellybuttons

Portobello Bellybuttons

40
RUCIFEY 5

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

30 m servings 512 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 512 kcal
  • 26%
  • Fat:
  • 21.6 g
  • 33%
  • Carbs:
  • 57.8g
  • 19%
  • Protein:
  • 22.6 g
  • 45%
  • Cholesterol:
  • 81 mg
  • 27%
  • Sodium:
  • 778 mg
  • 31%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente; drain.
  2. 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.

Reviews

40
  1. 51 Ratings

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Most helpful positive review

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...

Most helpful critical review

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.

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...

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 outstandin...

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

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

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 th...

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 aga...

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

OMG this was quick and GOOD! I used more garlic and butter, fresh basil instead of dried, and I used 4 portobellos and no button mushrooms. Also, I added about a half cup of RF sour cream to t...

Will definitely make this again! My mushroom-loving husband especially enjoyed this recipe! I did make a couple changes, however (as seen in the picture I'll be posting). I got mini ravioli, be...