Portobello Bellybuttons Recipe - Allrecipes.com
Portobello Bellybuttons Recipe
  • READY IN 30 mins

Portobello Bellybuttons

Recipe by  

"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 Edit and Save

Original recipe makes 4 servings Change Servings

Directions

  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.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 15 mins
  • READY IN 30 mins
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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.

 
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.

 
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!!

 
Apr 11, 2008

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

 
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.

 
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.

 
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.

 
Jun 23, 2007

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

 

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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.

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