Portobello Mushrooms Stuffed With Risotto Recipe

Name: Portobello Mushrooms Stuffed With Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp vegetable or olive oil; 7 oz baby Portobello mushrooms, sliced; 3 tbsp butter; 1 None medium onion, finely chopped; 2 cloves garlic, minced; 7 oz Arborio rice; 5.25 oz roasted red peppers, sliced; 2 oz Parmesan cheese, shaved; 3 cups hot vegetable stock; 3 oz baby spinach; 4 None Portobello mushrooms

Servings: persons

2 tbsp vegetable or olive oil
7 oz baby Portobello mushrooms, sliced
3 tbsp butter
1 None medium onion, finely chopped
2 cloves garlic, minced
7 oz Arborio rice
5.25 oz roasted red peppers, sliced
2 oz Parmesan cheese, shaved
3 cups hot vegetable stock
3 oz baby spinach
4 None Portobello mushrooms

1
Heat 1 tbsp oil in a large heavy-bottomed saucepan over medium heat. Saute sliced mushrooms until tender. Set aside.
2
Add butter and saute onion and garlic for 5 mins, or until softened. Add rice and cook for 1 min. Reduce heat. Add peppers and 1 oz Parmesan. Season. Add hot stock, 1 ladleful at a time, stirring constantly, until all liquid is absorbed. Add spinach and sauteed mushrooms.
3
Meanwhile, preheat oven to 400u00b0F. Place Portobello mushrooms, stem-side up, on a baking tray. Drizzle with remaining oil. Season and bake for 15 mins, or until tender. Transfer to serving plates. Top with risotto and remaining Parmesan. Season. Serve immediately.

454

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tbsp vegetable or olive oil, 7 oz baby Portobello mushrooms, sliced, 3 tbsp butter, 1 None medium onion, finely chopped, and more.

Yes, Portobello Mushrooms Stuffed With Risotto falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Portobello Mushrooms Stuffed With Risotto

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