Cheesy Tortellini with Mushrooms
A quick, creamy skillet tortellini with sautéed baby bella mushrooms and melted Mexican cheese.
Equipment
- Large Pot
- Colander
- Large Skillet
- Spatula
- Lid
Ingredients
- 20 oz cheese tortellini
- 1 lb baby bella (crimini) mushrooms sliced
- 2 tbsp butter
- 3/4 cup heavy cream
- 1 1/2 cup Mexican cheese blend shredded
- 1/2 tsp dried thyme
- salt to taste
- parsley chopped, for garnish
Instructions
- Bring a large pot of salted water to a boil and cook the tortellini according to package directions; drain, rinse under cold water, and set aside.
- While the tortellini cooks, heat a large skillet over high heat and add the butter.
- Add the sliced mushrooms and sauté on high for about 10 minutes, stirring occasionally, until the liquid evaporates and the mushrooms begin to brown.
- Reduce heat to low, pour in the heavy cream, stir in the dried thyme and salt, and bring the mixture to a gentle boil.
- Add the drained tortellini to the skillet and toss to coat evenly with the cream and mushrooms.
- Sprinkle the shredded Mexican cheese blend evenly over the tortellini, cover with a tight-fitting lid, and cook for about 5 minutes until the cheese melts.
- Garnish with chopped parsley and serve immediately.
Notes
- Use fresh mushrooms for best flavor.
- Adjust salt to taste after adding the cheese.
- Mexican cheese blend can be substituted with mozzarella and cheddar mix.