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Tortellini Gratinata with Mushrooms and Parsnip


Tortellini Gratinata with Mushrooms and Parsnip Recipe

Ingredients:
  • 12 ounces parsnips (about 2 large), peeled, cut into 1/2-inch-thick rounds
  • 2 1/2 cups whole milk, divided
  • 1 cup freshly grated Parmesan cheese, divided
  • Large pinch of freshly grated nutmeg
  • 4 1/2 tablespoons butter, divided
  • 1 1/4 pounds baby portobello mushrooms (portobellini), thinly sliced
  • 2 large garlic cloves, finely chopped
  • 2 teaspoons minced fresh rosemary
  • 3 8- to 9-ounce packages cheese-filled tortellini or tortelloni
  • 6 ounces imported creamy Gorgonzola dolce cheese, cut into small pieces (about 1 1/2 cups)
Directions:
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