Cheese Tortellini with Mushrooms & Crispy Sage Butter
A comforting and elegant dish made with cheese-filled tortellini, golden sautéed mushrooms, and fresh sage fried in butter for a crispy, aromatic finish. Perfectly coated in parmesan for an easy gourmet meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 1 (20 oz) package refrigerated cheese tortellini
- 1 tablespoon fresh sage, chopped
- 8 ounces cremini mushrooms, sliced
- 3 tablespoons butter, divided
- 1 tablespoon olive oil
- 1 clove garlic, minced
- ½ cup freshly grated parmesan cheese
- Salt and pepper, to taste
Instructions
- Bring a large pot of salted water to a boil and cook the tortellini according to the package instructions. Drain and set aside.
- While the tortellini cooks, heat 1 tablespoon butter and olive oil in a skillet over medium-high heat. Once hot, add the chopped sage and fry for about 1 minute, until crisp. Remove sage and set aside.
- In the same skillet, add another tablespoon of butter, sliced mushrooms, and minced garlic. Sauté for about 5 minutes, stirring occasionally, until mushrooms are browned and tender.
- Add the drained tortellini to the skillet along with the remaining tablespoon of butter, crispy sage, and grated parmesan.
- Toss gently until everything is evenly coated and warmed through. Season with salt and pepper to taste. Serve immediately.
Notes
- Use freshly grated parmesan for the best flavor and melt.
- Don’t overcrowd the skillet when sautéing mushrooms to ensure they brown properly.
- This dish is best served immediately while hot and fresh.
- For added protein, top with a poached or fried egg.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 3g
- Sodium: 420mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 65mg