Ingredients
- 12 oz parsnips, peeled, cut into 1/2 inch thick rounds
2.5 cups skim milk, divided
1 cup freshly grated Parmesan cheese, divided
Large pinch of freshly grated nutmeg
4.5 tablespoons margarine (light)
6 oz baby portabello mushrooms, thinly sliced
2 large garlic cloves, finely chopped
2 teaspoons fresh rosemary
16 oz cheese filled tortellini
6 oz Gorgonzola dolce or brie
Description
From Bon Appetit
Spark Recipes
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