January 24: Tortellini Portobello

By Jim Garrott


Johnny's Italian Steakhouse


6 oz. Garlic Cream Sauce

1 oz. Shredded Parmesan Cheese

3 oz. Portabella Mushrooms

2 oz Broccooli

2 oz Red pepper

6 oz Cheese Tortellini


1. In first skillet, begin reducing your cream over medium heat.

2. Now begin heating up the second skillet to a medium high heat and add your veggies.

3. Back to the first skillet, add your cheese and pasta. When the veggies are done and cooked through combine into the cream and serve.