I decided to post this delightful, hydrating watermelon salad as my debut Allrecipes recipe because all of my friends loved it. It was influenced by another recipe on this site, but I felt it was sufficiently different to merit its own recipe. Enjoy.
| Prep Time: | 10 mins |
| Cook Time: | 25 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon olive oil
- 1 (20 ounce) package refrigerated cheese tortellini
- 8 tablespoons butter, divided
- 2 (8 ounce) packages sliced baby portobello mushrooms
- ½ cup finely chopped onion
- 2 cloves garlic, minced
- 2 cups half-and-half
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon garlic powder
- 1 pinch cayenne pepper
- ¾ cup grated Parmesan cheese
- ½ teaspoon chopped fresh thyme, or to taste
Instructions
- Fill a large pot with water and 1 tablespoon oil; bring to a rolling boil. Stir in tortellini and cook until they float to the top and the filling is hot, about 7 minutes. Drain and transfer to a large bowl.
- Meanwhile, melt 2 tablespoons of butter in a large saucepan over medium-high heat. Saute mushrooms, onion, and garlic until the vegetables are soft, about 5 minutes. Use a slotted spoon to remove vegetable mixture from the pan and add it to the bowl with the tortellini.
- Drain the excess liquid from the mushrooms from the saucepan. Reduce heat to medium and melt remaining 6 tablespoons butter. Stir in half-and-half, salt, pepper, garlic powder, and cayenne. Cook, stirring occasionally, until thick and bubbly, about 10 minutes. Gradually stir in Parmesan cheese until melted and sauce has thickened.
- Pour the sauce over the tortellini and mushroom mixture, and toss to combine. Serve in bowls and garnish with fresh thyme.
Nutrition Facts
| Calories | 934 kcal |
| Carbohydrate | 79 g |
| Cholesterol | 180 mg |
| Dietary Fiber | 6 g |
| Protein | 32 g |
| Saturated Fat | 33 g |
| Sodium | 1266 mg |
| Sugars | 7 g |
| Fat | 57 g |
| Unsaturated Fat | 0 g |
Reviews
Made this recipe pretty much as is except that I made half of it and used white button mushrooms. It was plenty for 4 small servings. The only change I did was to add a pinch of nutmeg instead of the cayenne pepper, because I can not eat cayenne level spicy hot. Nutmeg gives a specially warm touch to Alfredo sauce. Will absolutely make it again!
This was excellent. Will definitely make again.
A wonderfully flavorful and filling meal. An excellent recipe. I used 10 oz of mushrooms which was plenty for me. Also increased garlic, because I like a strong garlic flavor. This will be made many times, and served to company.
Delicious! Easy. Quick
delicious!
Absolutely delicious!! The whole family enjoyed it, and was asking for seconds. I will add more mushrooms next time as I only had a small package in the house. I also started cooking the onions a bit before the mushrooms so they could render a bit more to release more flavor. Such a quick quick and tasty dinner. This is definitely a keeper recipe and I will be making it again!!
I sounded so nasty but looked so good, so I decided to make it. I added some vinegar. It was so good