Quick and Easy Portobello Tortellini

Grand Rapids, Michigan is quickly heating up.  Our new home does not have air-conditioning. Brian and I hoped to get it installed before it got too unbearable, but spring decided to act like summer temperatures raising above 80 degrees foiling our plans to beat the heat with AC.

 Last summer it was so hot and humid outside that our fish tank looked like it was sitting in a bathroom with the shower turned on.  Our dogs and cats laid on the floor panting all day and most of the evening, and we were so hot that we did not even desire to read a book. My brother-in-Law Mike, who lives next door, said that every time he drove past our home he thanked God he did not live at our address; his home is much cooler inside, he had air. Not desiring to see a replay of last year, Brian and I decided to tighten the belt, deny ourselves a vacation and buy the much need unit.  

Yesterday, the weather got quite warm and motivation to cook almost disappeared.  Knowing that we are trying to eat in as much as possible; even though Russo’s pizza called my name, actually, it was Brian chanting “Pizza, pizza...” I set out to make a quick meal.  Opening the refrigerator I surveyed its contents.  The portobello mushrooms that I bought the day before started singing, “Eat me, eat me, we will make the perfect meal.”  Not desiring to offend my fungal friends, I picked them up and started creating.  After melting a healthy amount of butter to cook them in I browned them and tossed in some chopped red onion and garlic, and some salt.  In the end, I placed the mushrooms over tortellini, poured olive oil over the top and sprinkled both plates with parmesan cheese.  Brian decided to add some dried red peppers for a bit of zip. 

After eating, we looked at each other and exclaimed how please we were to stay in and eat and not spend money at a restaurant.  

Portobello Tortellini

Melt 2 Tbsp of butter in a pan.  (Do not use marjoram!)

Slice two portobello mushrooms and place them on the melted butter. Salt all the piece.

After mushrooms are brown, add chopped onion and 2 cloves of garlic.  You might need to add a bit more butter.

When onions and garlic are translucent and some a bit brown, place over tortellini, pour olive oil and parmesan cheese over the top.  

For someone who desires their meal to be a bit snappy, add either cayenne or dried red peppers.

Enjoy!