Portobello Mushroom Ravioli in Basil-Cream Sauce

Oh my goodness this has to be my favorite dinner to make after a long hard day after work. Talk about quick, easy and oh do delicious! I stop by the store and grab some crusty Italian bread with some pre-made garlic and herb butter and throw it in the broiler. I then make a quick salad and voila I have a meal than I enjoy with a nice glass of red wine and my night is all better. It’s a great way to solve a hectic day.

Ingredients -

1 Package Frozen Portobello Mushroom Ravioli (24 ounce)
2 Tablespoons Butter
1/2 Pound Shitake Mushrooms (sliced )
3 Green Onions (chopped)
2 Garlic Cloves (minced)
1 Teaspoon Dried Italian Seasoning
1 Can Mild Tomatoes (diced and drained)
2 Tablespoons Fresh Basil (chopped )
1 Cup Whipping Cream
1/2 Cup Parmesan Cheese (grated)
1/2 Teaspoon Salt

Preparation:

1. Prepare ravioli in according to package directions.

2. Drain in a colander.

3. Keep warm.

4. Melt 2 tablespoons butter in saucepan over medium-high heat.

5. Add mushrooms, green onion, garlic and Italian seasoning.

6. Sauté over medium-high heat for approximately 6 minutes or until mushrooms are tender.

7. Stir in diced tomatoes, basil, and cream.

8. Bring to a boil.

9. Reduce heat and simmer, stirring occasionally for approximately 5 minutes.

10. Stir in Parmesan cheese.

11. Add salt.

12. Stir in ravioli.

13. Tossing to coat.

Cooking Tip

Portobello Mushroom FAQ

The Portobello mushroom is also called portabella is actually a large brown Crimini mushroom in disguise. Once the little brown Crimini mushroom grows up to be about 4" - 6" in diameter he is deemed to be a Portobello mushroom.

Cooking Tip

Ravioli Substitution

If you don’t want to be overwhelmed by too much “Mushroom flavor”, you can substitute any kind of ravioli you prefer. It tastes great with, cheese, chicken, or beef. You decide!