Creamy Spinach Mushroom Tortellini

Barry gave this vegetarian entrée a thumbs up. He actually mentioned how good it was three times during the meal. I agreed wholeheartedly! I will make it again! 

The crinimi mushrooms add a meaty texture and taste but button mushroom could be used. Add extra spinach or sauté some red peppers along with the onions. Even use sour cream in place of heavy cream. 

Creamy Spinach Mushroom Tortellini

2 tablespoons+ olive oil

2  medium yellow onions, thinly sliced

1 tablespoon olive oil

8 ounces crimini mushrooms 

1/4 teaspoon salt

8 ounces spinach

1 cup heavy cream (or use 1 cup half-n-half but then add about 1/4 to 1/3 cup Parmesan cheese to mixture)

1/4 teaspoon salt

18-19 ounces frozen cheese tortellini, cooked according to package directions

1/4 teaspoon black pepper 

1/4 teaspoon ground nutmeg

1. Heat 2 tablespoons olive oil on medium-high heat in a large skillet. Add sliced onions and cook on high heat for about 10+ minutes, constantly stirring with the spatula; continue to cook until they are lightly browned; add more olive oil if needed. 
2. Heat 1 tablespoon olive oil and then add sliced mushrooms. Sprinkle with 1/4 teaspoon salt. Cook mushrooms for about 5 minutes, occasionally stirring, until mushrooms are soft.

   
3. Add fresh spinach to the skillet and stir on low heat just until spinach starts to wilt.

4. Add 1 cup of heavy cream, 1/4 teaspoon salt, 1/4 teaspoon black pepper and 1/4 teaspoon ground nutmeg to the mushroom and spinach mixture and bring to a quick boil. Immediately reduce to simmer.  Keep stirring while the sauce simmers for a couple of minutes. 

5. Add cooked and drained tortellini to the creamy sauce. Stir on low heat for a couple of minutes to reheat or longer if cream needs to reduce slightly. 
   

Recipe without photos . . .

Creamy Spinach Mushroom Tortellini

2 tablespoons+ olive oil

2  medium yellow onions, thinly sliced

1 tablespoon olive oil

8 ounces crimini mushrooms 

1/4 teaspoon salt

8 ounces spinach

1 cup heavy cream (or use 1 cup half-n-half but then add about 1/4 to 1/3 cup Parmesan cheese to mixture)

1/4 teaspoon salt

18-19 ounces frozen cheese tortellini, cooked according to package directions 

1/4 teaspoon black pepper 

1/4 teaspoon ground nutmeg

1. Heat 2 tablespoons olive oil on medium-high heat in a large skillet. Add sliced onions and cook on high heat for about 10+ minutes, constantly stirring with the spatula; continue to cook until they are lightly browned; add more olive oil if needed. 
2. Heat 1 tablespoon olive oil and then add sliced mushrooms. Sprinkle with 1/4 teaspoon salt. Cook mushrooms for about 5 minutes, occasionally stirring, until mushrooms are soft.

3. Add fresh spinach to the skillet and stir on low heat just until spinach starts to wilt.

4. Add 1 cup of heavy cream, 1/4 teaspoon salt, 1/4 teaspoon black pepper and 1/4 teaspoon ground nutmeg to the mushroom and spinach mixture and bring to a quick boil. Immediately reduce to simmer.  Keep stirring while the sauce simmers for a couple of minutes. 

5. Add cooked and drained tortellini to the creamy sauce. Stir on low heat for a couple of minutes to reheat or longer if cream needs to reduce slightly.