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Creamy Mushroom Tortelloni

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  • Prep Time 25 min
  • Total Time 25 min
  • Servings 5
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Try an aromatic pasta dinner. This creamy mushroom tortelloni gets ready in just 25 minutes!

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

Directions

  • 1 In 4-quart saucepan or Dutch oven, cook and drain tortelloni as directed on package.
  • 2 Meanwhile, 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.
  • 3 Return 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.

Expert Tips

Don't keep dry bread crumbs in your pantry? Two slices of bread can be crumbled by hand, or for a finer texture, whirled in a food processor.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
560
Calories from Fat
270
% Daily Value
Total Fat
30g
46%
Saturated Fat
18g
92%
Trans Fat
1g
Cholesterol
105mg
35%
Sodium
1120mg
47%
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 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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