Bring a large saucepan of lightly salted water to a boil. Add pasta and cook until al dente; drain.
While water is boiling melt the butter in a frypan and cook the garlic until fragrant. Stir in Portobello mushrooms, button mushrooms, white wine and basil. Season with salt and pepper to taste. Continue to cook until mushrooms are tender.
Pour mushroom mixture into drained pasta and stir. Top with grated Parmesan cheese and serve.