Name: Portobello Mushrooms Stuffed With Risotto
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 7 ounces baby portobello mushrooms sliced; 3 tablespoons butter; 1 onion medium, finely chopped; 2 cloves garlic minced; 7 ounces arborio rice; 5 1/4 ounces roasted red peppers sliced; 2 ounces Parmesan cheese shaved; 3 cups vegetable stock; 3 ounces baby spinach; 4 portobello mushrooms

Servings: 4 persons

2 tablespoons vegetable oil
7 ounces baby portobello mushrooms sliced
3 tablespoons butter
1 onion medium, finely chopped
2 cloves garlic minced
7 ounces arborio rice
5 1/4 ounces roasted red peppers sliced
2 ounces Parmesan cheese shaved
3 cups vegetable stock
3 ounces baby spinach
4 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.

No nutritional information available.

No additional tips available.

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

Portobello Mushrooms Stuffed With Risotto

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