Portabello Tortellini

• 16 oz. cheese tortellini
• 3 T. butter
• 2 cloves garlic, minced
• 2 lg. portabello mushroom caps, chopped
• 8 oz. button mushrooms, sliced
• 1/4 c. white wine
• handful fresh basil, chopped (or 1/2 T. dried)
• salt & pepper, to taste
• grated Parmesan cheese

Cook tortellini as package directs.

Meanwhile, melt the butter in a skillet and cook the mushrooms and garlic. When almost finished cooking, stir in the basil and white wine.  Season to taste with salt and pepper.

Combine with the cooked, drained pasta. Serve with grated Parmesan on top.

Note: Can also add some frozen peas or roasted red peppers for a little color.