A quick and easy recipe for fresh tortellini with sautéed mushrooms, butter, and tangy Parmesan cheese. This delicious meal can be on your table in 20 minutes flat!

Skillet filled with cooked tortellini with mushrooms and Parmesan.

In my list of pantry/fridge staples to stock for quick weeknight dinners, tortellini is definitely near the top of the list. I mean, how can you not love them? Little pieces of pasta folded oh-so-sweetly around a delicious filling? A perfect food.

But beyond the perfection of tortellini all on their own, they are so stinkin’ easy to pair with simple ingredients for a quick transformation into something even more attractive. In this case, three simple ingredients: mushrooms, butter, and Parmesan cheese.

An image showing fresh tortellini in the package on the left, and fresh sliced baby Bella mushrooms in a bowl on the right.

Ingredient notes

I usually buy pre-sliced mushrooms, because sometimes it’s just the little things that make home cooking seem achievable, you know?

You can find fresh tortellini in nearly any major grocery store, usually in a refrigerated case near mozzarella and other fresh cheeses. They typically come in a variety of fillings: cheese-filled tortellini are a great staple, and I love using spinach, because my little one will happily scarf them down, and I get to tell myself he ate green vegetables.

Tortellini vs. tortelloni

If you’re making a quick pasta dish like this one, I suggest being sure to buy tortellini vs. tortelloni. Quick Italian lesson: “-ini” means small; “-oni” means big. Shocking, right? 🙂 In truth, either is delicious! But if you want your pasta to be cute and little and cook quickly, it’s tortellini that you’re looking for!

And if you can, use real Parmesan! One that actually says Parmigiano-Reggiano stamped on the cheese itself. This article is a good summary of “real” vs. imitation Parmesan, for the curious!

I differ from some because I do believe there are quality imitations for everyday cooking, but if you want to be certain you’re getting a top-notch product and amazing taste, invest in a block of the genuine article. It’s pure tangy deliciousness, and your main challenge will be resisting the urge to eat chunks of cheese all by itself while you’re prepping the rest of the meal.

How to make tortellini with mushrooms

This dish truly could not be simpler, and is literally ready in 20 minutes, tops, even for a novice chef. It’s the perfect recipe to start with if you’re short on time but wanting to start making more weeknight dinners for your family!

Here are the basic steps:

  • Boil water, add a pinch of salt, and cook tortellini according to package directions.
  • In a skillet, melt butter and a bit of olive oil, then cook the sliced mushrooms. After 5 minutes or so, they’ll be nicely browned.
  • Add garlic to the skillet, followed by the cooked and drained pasta, more butter, and that delicious grated Parmesan.
  • Give it a stir, sprinkle on a little salt, pepper, and parsley, and serve!

How easy is that!?

This is a filling main dish, and I usually serve it that way along with an ultra-simple arugula or spinach salad. It also goes great with roasted asparagus, or as a side to chicken or steak for a larger meal.

Skillet filled with cooked tortellini with mushrooms and Parmesan.
A small pasta bowl filled with tortellini with mushrooms and Parmesan cheese, with more Parmesan and a glass of white wine to the side.

More Quick and Easy Pasta Recipes

If you try this tortellini with mushrooms or any other recipe on the blog, please rate it and leave a comment below. I love hearing from you, and other readers will benefit from your experience!

Tortellini with Mushrooms, Butter, and Parmesan

A quick and easy recipe for fresh tortellini made with sautéed mushrooms, butter, and tangy Parmesan cheese. This delicious meal can be on your table in 20 minutes flat!

Ingredients

  • 18 ounces fresh tortellini
  • 3 tablespoons butter divided
  • 1 tablespoon olive oil
  • 12 ounces baby bella mushrooms sliced
  • 2 cloves garlic minced
  • 3/4 cup freshly grated Parmesan cheese
  • 1-2 tablespoons fresh parsley chopped
  • kosher salt & black pepper to taste

Instructions

  • Boil a large pot of water. Add a generous pinch of salt and cook tortellini according to package instructions, just to al dente.
  • While the pasta cooks, add 2 tablespoons butter and the olive oil to a large skillet set over medium-high heat. When the butter is melted, add the mushrooms. Sauté for about 5 minutes, stirring occasionally, until the mushrooms are nicely browned. Add garlic and cook for another 30-60 seconds, just until fragrant.
  • Add the drained tortellini, remaining 1 tablespoon butter, Parmesan, and parsley to the skillet. Stir to combine and melt the cheese slightly. Season with salt, pepper, and more parsley as desired. Serve and enjoy!

Notes

This dish is amazing with cheese- or spinach-filled tortellini. I usually use spinach to sneak in a few extra veggies! It’s also delicious with any type of ravioli.

Nutrition Estimate

Calories: 586kcal, Carbohydrates: 64g, Protein: 27g, Fat: 25g, Saturated Fat: 13g, Cholesterol: 95mg, Sodium: 1031mg, Potassium: 398mg, Fiber: 4g, Sugar: 5g, Vitamin A: 855IU, Vitamin C: 1.8mg, Calcium: 483mg, Iron: 2.7mg
Did you make this recipe?Leave a review below, then snap a quick picture and tag @nourishandfete on Instagram so I can see it!