Ingredients:

• 18 ounces fresh tortellini (cheese or spinach-filled)
• 4 tablespoons butter, divided
• 1 tablespoon olive oil
• 12 ounces mushrooms (white, baby Bella, or your choice), sliced
• 2 cloves garlic, minced
• ¾ cup freshly grated Parmesan cheese
• 1-2 tablespoons fresh parsley, chopped
• Kosher salt and black pepper, to taste

Instructions:

1. Cook the Tortellini:
   Bring a large pot of salted water to a boil. Cook the tortellini according to package instructions until al dente. Drain and set aside.
2. Sauté the Mushrooms:
   While the tortellini is cooking, heat 2 tablespoons of butter and 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the mushrooms and sauté for about 5 minutes, stirring occasionally, until golden brown.
3. Add the Garlic:
   Stir in the minced garlic and cook for another 30-60 seconds until fragrant.
4. Combine Everything:
   Reduce the heat to medium-low and add the remaining 2 tablespoons of butter. Once melted, add the drained tortellini and Parmesan cheese. Stir gently to combine, allowing the cheese to melt and coat the pasta.
5. Season and Serve:
   Season with salt and black pepper to taste. Sprinkle with fresh parsley and serve immediately. Enjoy!  

Notes:

• This dish pairs well with cheese- or spinach-filled tortellini.
• You can substitute tortellini with ravioli for a variation.
• If you prefer a lighter option, try using extra virgin olive oil instead of butter.

Nutrition