Stuffed Portobello mushrooms make a wonderful side dish for fish, meat or pasta dishes. Just like any stuffed vegetable dish, Portobellos can be stuffed many different ways.
My favorite is Portobellos stuffed with a creamy parmesan risotto. It has a very earthy flavor which I enjoy with lamb or beef. You might be able to serve this dish as a simple dinner for two. I just happen to like a lot of food around me so I always make it as a side.
This Stuffed Portobello recipe would also be great for lunch.
4 large Portobello mushrooms
1 bunch of long green onions chopped
1 small green bell pepper chopped
2 cloves of garlic chopped
1/4 cup of olive oil
2 cups of Aborio rice
1/2 cup of dry white wine
5 cups of chicken broth
1/2 cup of freshly grated parmesan cheese
2 Tbls of butter
1 tsp of fresh ground black pepper
1/4 cup of mozzarella cheese
Clean and remove stems from mushrooms.
Slice or chop the stems.
Saute the stems, onions, green peppers and garlic in oil for about 2 minutes.
Stir in rice.
Add white wine and stir.
Add hot chicken broth 1 cup at a time until the broth is absorbed by the rice. Stir.
Repeat until all the broth is absorbed. Stir constantly.
Season with pepper.
Remove rice from the heat and add the parmesan and butter.
With an ice cream scoop stuff the bottom of the mushrooms with the risotto.
Top with mozzarella
Pre-heat the oven to 350 degrees.
Place the mushrooms a baking dish with around 1/2 cup of water.
Bake for around 20 minutes until mushrooms are tender.
Serves 4 as a side or two for dinner.
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