Try an aromatic pasta dinner. This creamy mushroom tortelloni gets ready in just 25 minutes!
Creamy Mushroom Tortelloni
- Prep Time 25 min
- Total 25 min
- Servings 5
- Ingredients 8
Ingredients
- 2 packages (9 oz each) refrigerated portabello mushroom-filled tortelloni
- 2 tablespoons butter or margarine
- 1/4 cup Italian-style dry bread crumbs
- 1 container (8 oz) chive-and-onion cream cheese spread
- 1 cup half-and-half
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh basil leaves
- 1/2 teaspoon salt
Instructions
-
Step1In 4-quart saucepan or Dutch oven, cook and drain tortelloni as directed on package.
-
Step2Meanwhile, in 8-inch skillet, melt butter over medium heat. Cook bread crumbs in butter 3 to 5 minutes, stirring occasionally, until golden brown; remove from heat.
-
Step3Return drained tortelloni to saucepan. Reduce heat to medium-low. Gently stir in cream cheese spread, half-and-half, parsley, basil and salt until cheese is melted and mixture is hot, about 3 to 5 minutes. Spoon into individual serving dishes. Sprinkle buttered bread crumbs over tortelloni. Serve immediately.
Nutrition
560
Calories
30g
Total Fat
19g
Protein
54g
Total Carbohydrate
10g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 560
- Calories from Fat
- 270
- Total Fat
- 30g
- 46%
- Saturated Fat
- 18g
- 92%
- Trans Fat
- 1g
- Cholesterol
- 105mg
- 35%
- Sodium
- 1120mg
- 47%
- Potassium
- 130mg
- 4%
- Total Carbohydrate
- 54g
- 18%
- Dietary Fiber
- 3g
- 13%
- Sugars
- 10g
- Protein
- 19g
% Daily Value*:
- Vitamin A
- 25%
- 25%
- Vitamin C
- 2%
- 2%
- Calcium
- 30%
- 30%
- Iron
- 20%
- 20%
Exchanges:
2 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 1/2 High-Fat Meat; 3 1/2 Fat;Carbohydrate Choice
3 1/2Tips from the Betty Crocker Kitchens
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