Stuffed Portobello Mushrooms



Portobello Mushroom


STUFFED WITH RISOTTO

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.

INGREDIENTS

  • 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

    PREPARATION

  • 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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