Tortellini with Portobello Mushroom Sauce

• 1 lb cheese tortellini
• 2 lg portobello mushrooms
• 1/4 c white wine
• 1 tbsp chopped fresh parsley
• 2 cloves garlic, minced
• 8 oz Alfredo-style pasta sauce
• salt and pepper to taste
• 1/3 c grated Parmesan cheese

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Meanwhile, prepare mushrooms by rinsing and thinly slicing the mushroom caps; discard the stems.

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.

Remove skillet from heat and slowly add Alfredo sauce, stirring to blend; season with salt and pepper to taste.

Separate hot pasta into four portions and spoon sauce over pasta. Garnish with cheese and serve immediately.