1 C sliced mushrooms
1/2 C chopped onion
1 clove garlic, minced
2 Tbsp butter
10 oz baby spinach leaves (frozen ok)
1 8oz brick Philadelphia cream cheese
1/4 C milk
1/4 C Parmesan cheese
1 tsp Italian seasoning
1/4 tsp salt
1/4 tsp pepper
1 med tomato, chopped
2 pkgs fresh tortellini, cooked and drained
Cook and stir mushrooms, onion and garlic in the butter in a large skillet.
Add all remaining ingredients except tortellini and tomato. Cook until mixture just begins to boil, stirring occasionally. Stir in tortellini and tomato and cook until thoroughly heated.