1 cup sliced mushrooms
1/2 cup chopped onion
1 garlic clove, minced
2 tablespoons Parkay Margarine
1 package (10 ounces) Birds Eye Chopped Spinach, thawed,
1 container (8 ounces) Philadelphia Brand Soft Cream Cheese
1 medium tomato, chopped
1/4 cup milk
1/4 cup (1 ounce) Kraft 100% Grated Parmesan Cheese
1 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
8 to 9 ounces fresh or frozen cheese-filled tortellini, cooked,
Cook and stir mushrooms, onion and garlic in margarine in
large skillet. Add all remaining ingredients except tortellini.
Mix well. Cook until mixture just begins to boil, stirring
occasionally. Stir in tortellini. Cook until thoroughly heated.
Makes 4 servings
This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page
This recipe created by Kraft Foods.