Baked Tortellini Alfredo with Mushrooms

1/4 c. unsalted butter

1 8-oz. package cremini mushrooms, sliced (about 4 c.)

2 garlic cloves, minced

1 c. heavy whipping cream

1/2 c. whole milk

1/2 t. kosher salt

1/4 t. black pepper

1/4 t. ground nutmeg

8 oz. Parmesan cheese, finely shredded, divided

2 8-oz. packages refrigerated three-cheese tortellini, cooked per package directions

2 T. chopped fresh flat-leaf parsley

Preheat oven to broil with rack 8" from heat. 

Melt butter in a 10" oven-proof (cast-iron) skillet over medium. Add mushrooms in an even layer and cook, undisturbed, for 4 minutes. Stir and continue cooking, stirring occasionally, until golden brown, another 4 minutes. Stir in garlic. Cook, stirring constantly, until fragrant, about 1 minute.

Stir in cream and milk and bring to a simmer over medium, stirring occasionally. Cook, stirring often, until slightly thickened, about 8 minutes. Stir in salt, pepper, nutmeg, and 1-3/4 c. of the Parmesan cheese, until smooth.

Stir in the cooked tortellini until coated. Sprinkle with remaining 1/4 c. Parmesan. Broil in preheated oven until sauce is bubbly and cheese is light golden brown, 3-5 minutes. Sprinkle with parsley.

Serves 4.

Adapted from Southern Living magazine, October 2020, p. 118.