Ingredients
2
packages (9 oz each) refrigerated portabello mushroom-filled tortelloni
2
tablespoons butter or margarine
1/4
cup Italian-style dry bread crumbs
1
container (8 oz) chive-and-onion cream cheese spread
1
cup half-and-half
2
tablespoons chopped fresh parsley
2
tablespoons chopped fresh basil leaves
1/2
teaspoon salt
Preparation
In 4-quart saucepan or Dutch oven, cook and drain tortelloni as directed on package.
Meanwhile, in 8-inch skillet, melt butter over medium heat. Cook bread crumbs in butter 3 to 5 minutes, stirring occasionally, until golden brown; remove from heat.
Return drained tortelloni to saucepan. Reduce heat to medium-low. Gently stir in cream cheese spread, half-and-half, parsley, basil and salt until cheese is melted and mixture is hot, about 3 to 5 minutes. Spoon into individual serving dishes. Sprinkle buttered bread crumbs over tortelloni. Serve immediately.
