Unstuffed Mushroom & Tortellini Skillet
A perfect pasta bake for stuffed mushroom lovers, this Unstuffed Mushroom and Tortellini  Skillet brings all the flavor of your favorite stuffed mushrooms, without having to actually do any stuffing. A perfect one-pan meal for any night of the week. This is the pan used here, and one that I couldn’t live without.Â
- Yield: Serves 4 to 6 1x
Ingredients
Units
Scale
- 1 TBSP olive oil, plus more as needed
- 1 lb. sweet Italian bulk sausage
- 1.5 lbs. tortellini pasta, cooked according to package directions
- 24 oz. white mushrooms, caps and whole (I like a mix), cleaned with stems removed
- 4 garlic, minced or grated
- 4 scallions, chopped, plus extra to top, if you like
- 1 cup chopped parsley, plus extra for garnish (give or take)
- 1/4 cup sherry or dry white wine
- Salt and pepper, to taste
- 2 cups chicken broth
- 5 oz. cream cheese
- Grated parmesan, for topping
Instructions
- Preheat your oven to 400 degrees F. Adjust your rack to the middle position.
- Add 1 TBSP olive oil to a large, deep(ish) pan over medium-high heat. Cook the sausage until done; about 5 to 6 minutes, stirring occasionally. Transfer to a paper towel-lined plate to drain. Don’t wipe out the pan!
- Add the mushrooms to the pan, still over medium-high heat, and cook, stirring regularly, until very tender and reduced in size; about 8 to 10 minutes. Add the garlic, scallions, and parsley and cook for one minute more. Â
- Add the sherry and stir to incorporate. Let that cook for a minute or two, stirring. Season with salt and pepper to taste. Add the broth, followed by the cream cheese, allowing it to fully melt into the sauce. Add the cooked tortellini and sausage in to the pan and toss everything gently to coat and mix. Top with a generous handful of grated parmesan and bake for 10 to 12 minutes, or just until bubbly and the cheesy peaks begin to crisp and brown. Garnish with extra scallions and parsley, if you like. Enjoy!