Absolutely Fabulous Portobello Mushroom Tortellini

I had to double this because I feed my two sons and hubby. So you know you messed up when you go to boil your torts and out comes ravioli instead. However, they loved it anyway. It was great the recipe is great and obviously goes with torts or ravioli. Thought I would share.

Just reading the ingredients of this recipe, I knew you couldn’t go wrong. Very tasty, very easy! Probably not the healthiest, but look forward to making again. Next time I’ll probably use half the pasta, but keep everything else the same. I like my pasta dishes with a little more sauce. (And 1 lb of pasta is just a lot!)

My family and I really liked this recipe. We will making this again

Added sauteed spinach and garlic yum!

This was a fantastic recipe! The entire family loved it. Instead of the store bought alfredo sauce I made my own using the AR Buttery Alfredo Sauce. I couldn’t have turned out better!

I made my own alfredo for this using almond milk because I don’t drink cows milk. It was pretty good. I also added asparagus tips. I would have preferred more mushrooms in it.

This is one of the best pasta recipes I have tried!! Not. even. exaggerating. This is definitely a recipe to try if you want to impress someone without expending much effort!

I made this just for myself since husband was out of town and hates peas and mushrooms. I LOVED it!! Next time I will add the entire pkg of mushrooms since that’s where the flavor is.

Total winner! On the permanent list.

Like most reviewers, I think Alfredo sauce from the dry pasta section is one of the most disgusting things to come from a jar. Unlike some reviewers, there is no way I have time to make my own sauce (no matter how easy it’s supposed to be). I used Buitoni Alfredo sauce (which, technically, isn’t in a jar) and liked it just fine. Following another reviewer’s suggestion, I added some vegetables. I cooked broccoli until it was very tender and set it aside before cooking 1/2 a zucchini in with the mushrooms, garlic, et cetera. Everything else I kept the same. I liked the taste and I like that I can add in whatever vegetable I’d like. I’ll make the dish again, and I wouldn’t hesitate to serve it to my friends and family.

I’m very new to making my own food, so I still have a lot to learn. The thing I learned from this is that I need to be a bit more mindful of measurements. Sure, it’s okay to throw ‘a pinch’ of something in here and there, and you don’t have to have everything measured down to the exact, precise unit… but it should probably come close. I did not do that when making this. I used more pasta and sauce than what was called for, but used the same amount of mushroom. Thus, the mushroom was a bit underwhelming in consideration of the dish as a whole. However, it still made for a very nice accent flavor. An easy enough dish that I’ll try it again… the right way!

Just finished eating this for dinner tonight. My stomach is warm and full. My breath smells like garlic. No leftovers. Overall a true success! Modifications- I sauted the mushrooms, garlic, and parsley in a tablespoon of bacon grease left over from a previous cooking endeavor (I’m not a vegetarian because I hate restrictions) and cranked my electric burner up as high as it could go because I wanted food on the table and my landlord makes me invest in renter’s insurance which is great in case of a grease fire. Since my burner was up so high, it meant that I could afford to use more bargain basement chardonnay so I doubled it to a half cup. (Wine is a liquid and dissolves faster at higher heat settings. More wine= more wine flavor.) Overall, dinner was a success even with using a store bought jar of Alfredo sauce and cheap wine.

Great and quick! I placed it on a bed of fresh spinach and I used red pepper with the mushroom mixture for more color. Loved it. I will make a double batch of the sauce next time. Thanks!!

Very rich, creamy, and overall delicious. Me and my family loved it, it was very easy, and it didn’t take long at all to prepare! My only problem is that I think it was a tad too sweet (due to the Alfredo I had on hand, I think), and maybe I’ll use less garlic in the future, but it was nonetheless very good.

A gourmet meal. Have to admit we did use a little butter and little more wine while sauteing the mushrooms. We mixed the mushrooms mixture right into the pasta so there was sauce on every bite. Wonderful!

I really liked this. It is heavy though so you can’t eat it too often. I followed the recipe but added some red pepper flakes to kick it up and 1 pound of cooked shrimp. Next time I may try it with white button mushrooms instead of portobellos.

Easy to make and tasted amazing. I will definitely make this again. Love the use of Portobello mushrooms in pasta and Tortellini is my favorite pasta. Enjoyed this dish with a Brunello di malticino Italian wine.

This was very delicious. My fiancé loved it just as much as I did, but I don’t think you can really go wrong with alfredo.

Very easy to make and Very easy to eat! It was a hit!

I love this with more garlic and fresh spinach added. Yummy!

This was bland, made the recipe exactly as written, won’t make it again!