1 pound cheese tortellini
2 large portobello mushrooms
1 TBSP cooking oil
1 TBSP chopped fresh parsley
2 cloves garlic, minced
8 ounces Alfredo-style pasta sauce
salt and pepper to taste
1/3 cup grated Parmesan cheese
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Meanwhile, prepare mushrooms by rinsing and thinly slicing the mushroom caps; discard the stems.
In a medium skillet over low heat, combine oil, parsley, garlic and mushrooms; stirring frequently, saute for approximately 5 minutes or until mushrooms are cooked through.
Remove skillet from heat and slowly add Alfredo sauce, stirring to blend; season with salt and pepper to taste. Toss in hot pasta. Garnish with cheese and serve immediately.