1 c. mushroom slices
1/2 c. chopped onion
1 clove garlic, minced
2 tbsp. butter
1 (10 oz.) pkg. frozen chopped spinach, thawed, well drained
1 (8 oz.) container soft cream cheese
1 med. tomato
1/4 c. milk
1/4 c. grated Parmesan cheese
1 tsp. Italian seasoning
1/4 tsp. salt
1/4 tsp. pepper
8-9 oz. fresh or frozen cheese filled tortellini, cooked, drained

Saute mushrooms, onions and garlic in butter in large skillet. Add all remaining ingredients except tortellini; mix well. Cook until mixture just begins to boil, stirring occasionally. Stir in tortellini, cook until thoroughly heated.