Unstuffed Mushroom & Tortellini Skillet

Born from a straight-up craving of yours truly, this simple, highly delicious, one-pan meal delivers BIG on both flavor and weeknight-ability (not a word, but I know you know what I mean.). I honestly adore stuffed mushrooms, don’t you? If you hate mushrooms then I’d assume your answer would be a resounding “no,” but if you’re still here, reading along, then perhaps you’re as big a fan of the timeless little bite-sized appetizers as I am? If so, then this Unstuffed Mushroom & Tortellini Skillet will knock your socks straight off.

My goal with this recipe was very straightforward: create an easy, much less tedious, dead-ringer rendition of the flavors of my favorite stuffed mushrooms that doesn’t require all of that dang stuffing and/or a cocktail party in order for the time to seem right to make them. Enter this Unstuffed Mushroom & Tortellini Skillet.

What is Inside a Classic Stuffed Mushroom?

There are as many versions of stuffed mushrooms as their are varieties of mushroom. That is to say, TONS. From vegetarian to hearty and meat filled, the world is really your oyster when it comes to flavor variations … or, umm, your mushroom. Ha.

Typically though, stuffed mushrooms will come packed to the gills with a combination of cheeses, herbs, often breadcrumbs, sometimes garlic, and in many cases, sausage or bacon. In our recipe today, we’ll be using all of those components save for the breadcrumbs.

How to Make This Unstuffed Mushroom & Tortellini Skillet

This easy, one-pan skillet dinner starts off like a classic stuffed mushroom recipe – we’ll remove the stems from the mushrooms, give them a good wipe down (or, if you’re like me, just rinse them off and call it good), and get to work preparing the filling. Where things start to go in a new (more fun!) direction, is in the simple fact that we’re not going to be lining up our hollowed-out mushrooms in a pan like little obedient soldiers but instead, we’ll cook them right into the “filling” itself. No stuffing required here.

I like to quickly cook off my tortellini in the same pan in which I’m going to build the rest of the recipe, drain it and set it off to the side until I need it. Place that pan right back on the heat and brown your Italian Sausage until dark and crispy. Transfer to a paper towel-lined plate to hang out and drain for a bit and then cook up your mushrooms in that sausagey, flavorful oil (don’t wipe that pan clean!).

To the mushrooms, we’ll add garlic, chopped scallions and parsley, a bit of sherry or dry white wine, some luscious cream cheese (this part is clutch), and some tasty chicken broth to create a simple yet hugely flavorful sauce. Fold in the tortellini, give it a topping of some salty grated parmesan and send the whole pan into the oven to get bubbly and lightly browned.

It’s basically a big skillet of stuffed mushrooms, fortified with cheesy tortellini pillows, just re-mixed a bit for ease and total dinnertime accessibility.

P.S. Want to lighten it up a bit? Swap in some cauliflower gnocchi for the tortellini! Or, if you’d rather, you can use ravioli. It’s all good.

If you like the sounds of this recipe, you might also want to try:

How to Make a Knockout Pappardelle Bolognese

Blushing Italian Sausage & Rigatoni Bake

Here is a ready made pin for you! Simply save it to your “Easy Dinners” or “Weeknight Meals” boards and you’ll be all set when the craving strikes.

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