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Cheese Tortelloni

Cheese Tortelloni

with Mushroom Sauce, Parmesan, and Chili Flakes

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Umami is defined as that hard-to-describe flavor that makes it impossible to put down your fork. Not sure if you’ve ever experienced the ‘fifth taste?’ After one bite of this dish, you’ll totally understand the obsession. Tender cheese-stuffed tortelloni is tossed in a creamy sauce that’s dotted with bites of earthy mushrooms. The finishing touch is a scattering of crunchy scallion greens, plus chili flakes for a kick. Talk about savory bliss. Plus, it cooks up in no time. What are you waiting for?!


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit


8 ounce

Button Mushrooms

2 clove


9 ounce

Cheese Tortelloni

(ContainsEggs, Milk, Wheat)

1 tablespoon

Italian Seasoning

2 tablespoon

Cream Cheese


2 tablespoon

Sour Cream


¼ cup

Parmesan Cheese


1 teaspoon

Chili Flakes

1 unit

Mushroom Stock Concentrate

Not included in your delivery

2 teaspoon

Olive Oil

3 tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3222 kJ
Calories770 kcal
Fat46 g
Saturated Fat26 g
Carbohydrate57 g
Sugar7 g
Dietary Fiber6 g
Protein27 g
Cholesterol145 mg
Sodium1150 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Large Pan
Large Pot
Slotted Spoon
Instructionsarrow up iconarrow up icon
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Bring a large pot of salted water to a boil. Wash and dry all produce. Trim and thinly slice scallions, separating whites from greens. Trim and quarter mushrooms. Mince or grate garlic.


Heat a large drizzle of olive oil in a large pan over medium-high heat. Add mushrooms and cook, stirring occasionally, until browned and softened, 7-9 minutes. TIP: If pan seems dry, add another drizzle of olive oil.


Once water is boiling, add tortelloni to pot. Reduce to a low simmer and cook until tender and floating to the top, 3-5 minutes. Turn off heat, leaving tortelloni in water.


Add garlic, scallion whites, half the Italian Seasoning, and 2 TBSP butter to pan with mushrooms. Continue to cook over medium-high heat, stirring, until scallion whites are softened and butter has melted, 1-2 minutes. Season with salt and pepper. Reduce heat to low.


Stir cream cheese, sour cream, stock concentrate, ¼ cup pasta cooking water (⅓ cup for 4 servings), and 1 TBSP butter (2 TBSP for 4) into pan until thoroughly combined. Using a slotted spoon, gently transfer tortelloni to pan. (TIP: If needed, stir in more cooking water a splash at a time until pasta is coated in a creamy sauce.) Gently stir to coat. Season with remaining Italian Seasoning, salt, and pepper.


Divide pasta between bowls. Sprinkle with Parmesan, scallion greens, and chili flakes if desired.