With this simple and delicious recipe for fresh tortellini with mushrooms, butter, and Parmesan cheese, a satisfying dinner can be on the table in just 20 minutes. We love that this is cozy and comforting but not too heavy!

Small pasta bowl filled with cheese tortellini cooked with mushrooms, butter, and Parmesan.

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 stars: tender, umami-rich mushrooms; always-beloved and flavorful butter; and beautifully tangy Parmesan cheese.

Here are the top reasons I love this meal, in no particular order:

  • Extremely quick and easy. Even a novice chef can toss this together in less than 30 minutes. If you use pre-sliced mushrooms and minced garlic, you don’t even have to do any chopping.
  • Flexible. Have kids who don’t love mushrooms? It’s easy enough to serve them just the tortellini, and save those delicious mushrooms for those who can properly appreciate them!
  • Cozy and satisfying. Who doesn’t love a bowl of comfort like this?

Serve this along with steamed peas or green beans or roasted baby carrots for a super simple family-friendly meal. An easy Italian or arugula salad always fits, too.

Related: Creamy Tomato Tortellini

Ingredient & Substitution Notes

Labeled overhead photo of refrigerated tortellini, sliced mushrooms, butter, Parmesan cheese, garlic, and parsley, all in prep bowls and ready to cook.

Here are a few notes and shopping tips about the ingredients you’ll need to make this, and possible substitutions. Find full amounts in the print-friendly recipe card below.

  • Refrigerated tortellini: If possible, use the fresh kind sold in the refrigerated section for best texture and flavor. Dried tortellini will work, however. Any type of filling is fine – our favorites are cheese or spinach.
  • Mushrooms. Any variety you like will work here. I usually use Baby Bella (aka cremini) or plain white button mushrooms for ease. And yes, you can buy them pre-sliced!
  • Butter.
  • Parmesan cheese.
  • Minced garlic.
  • Olive oil, salt, and pepper.
  • Parsley. This is optional but a nice pop of color.

Do I have to use fresh-grated Parmesan?

Genuine fresh-grated Parmesan cheese is ideal 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 the text “Parmigiano-Reggiano” stamped directly on the cheese rind, but a good-quality Parmesan can also be lovely. This article is a good summary of “real” vs. imitation Parmesan, for the curious.

What are 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 ones happily scarf them down, and I figure every bit of green goodness counts.

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 more butter, drained tortellini, Parmesan, and season to taste.

Pro Tip

Don’t rush the mushrooms. It typically takes at least 5 minutes for mushrooms to release their natural moisture, let that cook off, and then develop the intended dark brown color and rich texture. This is the only step that requires patience; give it the time required.

Uncooked mushrooms tossed into a cast iron skillet to saute.
Deeply browned mushrooms sauteed in a cast iron skillet with butter and a smidge of minced garlic.

Also be sure to reduce the heat to medium-low after cooking the mushrooms and before melting the remaining butter. If the pan is extremely hot when the tortellini are added, they can stick a bit to the bottom. I have found that dialing back the temperature helps with this tremendously.

Deep cast iron skillet filled with a dish of cheese tortellini, mushrooms, butter, and Parmesan.

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, roasted green beans, or as a side to chicken or steak for a larger meal.

Angled view of a pasta bowl with a helping of tortellini with mushrooms.

Storage & Reheating

I love having leftovers of this for quick lunches to send with my husband to work!

  • Storage: Place extra mushroom tortellini in any airtight container in the refrigerator for 3-4 days. (These are our favorite meal prep boxes for the fridge.)
  • Reheating: Warm portions in the microwave or in a small pan over medium heat on the stovetop. If it starts to look dry, stir in a small splash of water or broth.

Related Recipes

Craving more tasty tortellini recipes? You’re in the right spot! We love creamy Tuscan tortellini, tortellini Alfredo with peas or with chicken, a balsamic tortellini caprese salad, and this hearty tortellini chicken soup. Need something you can prep ahead or use to feed a crowd? Baked tortellini with meat sauce is a great option.

Extremely into mushrooms? Try my Instant Pot mushroom risotto, balsamic pork chops with mushrooms, or spaghetti with mushrooms, oregano, and toasted garlicky breadcrumbs next.

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.

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Small pasta bowl filled with cheese tortellini cooked with mushrooms, butter, and Parmesan.
Print Recipe Pin Recipe
4.44 from 16 votes

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
  • kosher salt and 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.
    18 ounces fresh tortellini
  • While the pasta cooks, add 2 Tablespoons of the butter and 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.
    4 Tablespoons butter, 1 Tablespoon olive oil, 12 ounces sliced mushrooms, 2 cloves garlic
  • Reduce heat to medium-low, then add the remaining 2 Tablespoons butter to the skillet. Let melt, then stir in the drained tortellini and Parmesan. Season with salt and pepper to taste. (I usually add 1/2 teaspoon salt and 1/8 teaspoon pepper, but this will vary according to taste.) Sprinkle with parsley, serve, and enjoy!
    3/4 cup freshly-grated Parmesan cheese, 1-2 Tablespoons chopped fresh parsley, kosher salt and black pepper

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

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