Portobello Bellybuttons

Portobello Bellybuttons
Photo by allrecipes.com


  • ½ cup grated Parmesan cheese
  • salt and pepper to taste
  • ½ tablespoon dried basil
  • ¼ cup white wine
  • ½ pound button mushrooms, sliced
  • 2 portobello mushrooms, chopped
  • 1 clove garlic, minced
  • + 2 more ingredients
    • 3 tablespoons butter
    • 1 (16 ounce) package cheese tortellini

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 tast...

View full recipe at SpringPad


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