Baked Tortellini's with Cheese

2 Pounds cheese Tortellini (frozen or fresh)

1/4 Pound Prosciutto, in one slice

4 Portabello Mushroom Caps

1/4 cup red wine (Never use cooking wine)

1/4 cup heavy cream

2 sticks butter

1/4 cup each grated Parmessian and Romano cheeses (fresh grated imported)

1 pound whole milk mozzerella grated

Slice the mushroom caps into 1/4 inch strips, cut each strip in half. Saute in Olive oil and a couple of tablespoons of butter until half way cooked. You may have to add more oil/butter as they cook. Add the wine.

Slice the Prosciutto into strips about 1/4 inch square and 1 inch long. Add to the mushrooms and cook until the mushrooms are cooked through. Set aside, letting them sit in their juices.

Bring a large pot of salted water to a boil to cook the pasta in.

While that is heating up add the cream, butter and cheeses to a sauce pan and over very low heat melt the cheeses. Constantly stir the mix and keep the heat low, it will use any excuse to burn. When it all melted remove from the heat, mix in the mushrooms, prosciutto, and any juice not absorbed.

Cook the tortellini until they float, drain. Place in a large mixing bowl, mix in the cheese mix. The juices from the mushrooms will make the sauce grey, but that is where a lot of the flavor is. Put into a baking dish, and bake for 45 minutes at 350 (cover for the first 35, uncover for the last ten minutes). Serve hot.