Tortellini Gratinata With Mushrooms And Parsnip "Béchamel"

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Bon Appetit
Nutrition per serving    (USDA % daily values)
CAL
344
FAT
80%
CHOL
35%
SOD
45%

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Ingredients for 10 servings

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)

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