Bring a large pot of salted water to a boil and cook tortellini according to package directions. Drain and set aside.

In a large skillet, heat butter and olive oil over medium heat. Add sliced mushrooms and cook until golden brown, about 6–8 minutes.

Stir in garlic and cook for 1 minute until fragrant.

Pour in heavy cream, bring to a gentle simmer, and stir in Parmesan cheese. Season with Italian seasoning, salt, and black pepper.

Add the cooked tortellini to the skillet and toss to coat in the creamy Alfredo sauce.

Simmer for 2–3 minutes until heated through.

Serve warm, garnished with fresh parsley and extra Parmesan if desired.

Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes

Kcal: Approx. 320 per serving | Servings: 4