With this simple and delicious recipe for fresh Tortellini with Mushrooms, Butter, and Parmesan cheese, dinner can be on the table in just 20 minutes.

Skillet full of tortellini with mushrooms.

In my list of 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 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.

Tortellini vs. Tortelloni

If you’re making a quick pasta dish like this one, be sure to buy tortellini vs. tortelloni. Quick Italian lesson: “-ini” means small; “-oni” means big. 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!

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

Does Real Parmesan Matter?

If you can use real, fresh-grated Parmesan cheese, it is nice in this recipe because it melts easily to lightly coat the pasta and has a delicious salty tang. The best of all is a block with Parmigiano-Reggiano stamped on the cheese itself. This article is a good summary of “real” vs. imitation Parmesan, for the curious.

That said, pre-grated or shredded Parmesan will certainly work for this, so use what you have and don’t stress. 🙂

Spoon serving up tortellini with mushrooms from a large skillet.

How To Make Mushroom Tortellini

This dish truly could not be simpler and is literally ready in 20 minutes. Here are the basic steps.

  1. Cook tortellini in well-salted water.
  2. Sauté mushrooms and a smidge of garlic in butter and olive oil.
  3. Stir in drained tortellini, Parmesan, and season to taste.

What To Serve with Mushroom Tortellini

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

Small bowl filled with mushroom tortellini.

More Quick and Easy Tortellini Recipes

If you try these Tortellini with Mushrooms, don’t forget to rate the recipe and leave a comment below. I love hearing how recipes turn out in your kitchen, and it helps other readers, too.

You can also FOLLOW me on PINTEREST, INSTAGRAM, FACEBOOK, and TWITTER for more great recipes and ideas!

Skillet full of tortellini with mushrooms.
Print Pin Recipe
4.5 from 13 votes
Leave a Review »

Tortellini with Mushrooms, Butter, and Parmesan

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4
With this simple and delicious recipe for fresh mushroom tortellini, dinner can be on the table in just 20 minutes.

Ingredients

  • 18 ounces fresh tortellini
  • 4 tablespoons butter divided
  • 1 tablespoon olive oil
  • 12 ounces sliced mushrooms white, baby Bella, etc.
  • 2 cloves garlic minced
  • 3/4 cup freshly-grated Parmesan cheese
  • 1-2 tablespoons chopped fresh parsley
  • pinch kosher salt
  • 10-12 cranks fresh-ground black pepper

Instructions

  • Boil a large pot of water. Add a generous pinch of salt and cook the tortellini just to al dente, according to package instructions. Drain and set aside.
  • While the pasta cooks, add 2 tablespoons of the butter and the 1 tablespoon 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 2 tablespoons 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!
Course: Main
Cuisine: American
Keyword: tortellini with mushrooms
Author: Monica | Nourish + Fete

This post was originally published on May 15, 2019, and has been updated with new photos and more helpful tips and tricks.