Ingredients
- 1 package (20 oz) cheese tortellini refrigerated
- 8 oz baby bella mushrooms sliced
- 3 tablespoons salted butter
- 1 tablespoon extra virgin olive oil
- ½ - 1 tsp minced garlic or 1-2 cloves, minced
- 1 tsp dried sage or 1 tablespoon fresh sage
- ½ cup finely shredded Parmesan cheese
- Salt to taste
- black pepper to taste
Don't Want to Plan? I Got You.Every Saturday I share a full week of dinners, sides, and a dessert — with the grocery list already done. Come grab this week's Weekly Meal Plans!Equipment
SENSARTE Saute Pan This has quickly become one of my favorite pans. You see it in almost every video I do. Check it out -- you won't be sorry!
Cutting Boards I love these cutting boards. They are not only practical, they are beautiful. If I'm not using them for cutting, they are decorations in my kitchen!
Sharp Chef's Knives Even though I leave the mushrooms big, they still need to be cut 😊
Method Start Cooking
- Heat olive oil and 1 tablespoon of butter in a large skillet over medium heat. Add sage and cook for about 1 minute until it crisps up (if using fresh). Remove sage and set aside.
- Add garlic and mushrooms to the pan along with the remaining 2 tablespoons of butter. Sauté for about 5 minutes, stirring occasionally, until mushrooms are browned.
- Meanwhile, cook the tortellini according to package directions. Drain.
- Add drained tortellini to the skillet. Sprinkle in Parmesan and add sage back in. Toss until everything is well coated.
- Season with salt and pepper to taste. Serve immediately.
Nutrition
Video
Notes
Fresh sage gives you crispy, aromatic bits throughout the dish — if you can find it, use it. Dried sage works beautifully too (as I proved the day the store was out!) — just use 1 teaspoon instead of 1 tablespoon. Any refrigerated cheese tortellini works here. Stephanie uses the Costco 5-cheese variety when she has it, but Buitoni Three Cheese 20 oz is a great everyday option.
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