Delish Portobello Mushroom Tortellini

So, as I become more food conscious, this means I am trying to eat more vegetables than anything else. Now, my husband is not coming on this journey with me, not willingly anyways, so I need to make food that is still delicious, where he doesn’t miss the meat.  Anyways, I tried this meal out on Saturday (originally got it from allrecipes.com) and have made a few adjustments. It is super easy and sooo good, but very rich. So I suggest definitely eating it with a light salad. Enjoy!

Portobello Mushroom Tortellini

1 pound store bought cheese tortellini (I like Buitonis)

4 large portobello mushrooms, sliced uniformly

¼ C chicken stock or white wine

3 cloves garlic, minced

8 ounces store bought Alfredo style pasta sauce

1 lemon, halved

1 Tbls parsley

Salt and pepper to taste

1/3 C grated parmesan cheese

Begin cooking tortellini as package indicates. Meanwhile in a large skillet over medium heat, combine chicken stock, garlic and mushrooms and sauté for approximately 5 minutes, until mushrooms are cooked. Remove from heat and add alfredo sauce to skillet, stirring to blend.  Add salt and pepper to taste and squeeze both lemon halves into sauce mixture.  You may want to add a little milk if the sauce is too thick for you. Combine with cooked tortellini and add parmesan cheese and parsley before serving.

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