Pasta with mushrooms

Ingredients:
1 package (9 ounces) fresh cheese-filled tortellini
6 tablespoons (¾ stick) butter, divided
4 garlic cloves, minced
3 portobello mushroom caps (about 6 ounces), sliced
One-third cup shredded Parmesan cheese
2 tablespoons chopped fresh basil, divided 
¼ teaspoon black pepper

Directions:
Cook the tortellini according to the package directions; drain and return to the pot.

Meanwhile, in a large skillet, melt 3 tablespoons butter over medium heat. Add the garlic, and sauté for 1 minute. Add the mushrooms and sauté for 4 to 6 minutes, or until tender, stirring frequently.

Add the remaining 3 tablespoons butter, the Parmesan cheese, 1 tablespoon basil, and the pepper to the skillet; mix well.

Serve the tortellini topped with the sautéed mushrooms and sprinkled with the remaining 1 tablespoon basil.

Makes 2 servings