Absolutely Fabulous Portobello Mushroom Tortellini
( YIELD: 4 )

I N G R E D I E N T S
Gallucci cheese tortellini	1 Pound
Portobello mushrooms - large	2
White wine	Quarter cup
Chopped fresh parsley	1 tablespoon
Minced garlic	2 cloves
Gallucci Alfredo Sauce	8 ounces
Salt and pepper	to taste
Parmesan cheese - grated	Third of cup

1	Bring a large pot of lightly salted water to a boil. Add Gallucci's cheese tortellini pasta and cook for 8 to 10 minutes or until al dente- drain.
2	Meanwhile- prepare mushrooms by rinsing and thinly slicing the mushroom caps- discard the stems.
3	In a medium skillet over low heat- combine wine- parsley- garlic and mushrooms- stirring frequently- saute for approximately 5 minutes or until mushrooms are cooked through.
4	Remove skillet from heat and slowly add Gallucci's Alfredo sauce- stirring to blend- season with salt and pepper to taste.
5	Separate hot pasta into four portions and spoon sauce over pasta. Garnish with cheese and serve immediately.
6	NOTE: A quick suggestion if you don't have the ready-made sauce on hand: saute 2-3 cloves minced garlic in some butter- add the mushrooms and saute for 2 or 3 minutes- add 1 tablespoon of flour to 2 cups milk- then add to mushrooms- simmer until thick and then add one third of a cup parmesan cheese -- voila- A low fat alfredo with delicious mushroom taste-