Stuffed Portobello Mushroom Caps With Roasted Root Vegetable Risotto Recipe

Name: Stuffed Portobello Mushroom Caps With Roasted Root Vegetable Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 large portobello mushroom caps, stems removed and cleaned; 3 1/2 tablespoons olive oil, divided; 1 pound carrots or parsnips, peeled, quartered lengthwise and cut into 1-inch pieces (cubed beets would also be great here, as would rutabaga or celery root); salt and pepper; 5 cups low-sodium vegetable broth; 1 medium white or yellow onion, diced; 1 medium shallot, minced; 2 cloves garlic, minced; 1 cup arborio rice; 1/2 cup white wine; 1/4 cup nutritional yeast; 1 tablespoon fresh thyme leaves; 2 teaspoons lemon juice; Breadcrumbs (optional)

Servings: persons

8 large portobello mushroom caps, stems removed and cleaned
3 1/2 tablespoons olive oil, divided
1 pound carrots or parsnips, peeled, quartered lengthwise and cut into 1-inch pieces (cubed beets would also be great here, as would rutabaga or celery root)
salt and pepper
5 cups low-sodium vegetable broth
1 medium white or yellow onion, diced
1 medium shallot, minced
2 cloves garlic, minced
1 cup arborio rice
1/2 cup white wine
1/4 cup nutritional yeast
1 tablespoon fresh thyme leaves
2 teaspoons lemon juice
Breadcrumbs (optional)

1
Preheat the oven to 375u00b0 F. Rub the portobello mushrooms lightly with with olive oil (about 1/2 tablespoons) and place them, bowl side facing down, on a parchment-lined baking sheet. Toss the carrots in one tablespoon of olive oil and arrange on another parchment-lined baking sheet. Sprinkle the carrots liberally with salt and pepper. Place vegetables in the oven to roast. Roast the mushrooms for 10 minutes, to par-cook them (you'll finish roasting them after stuffing them later). Roast the carrots for 30 to 35 minutes, stirring once halfway through, or until the carrots are tender and browning. Reduce the oven temperature to 350u00b0 F.
2
In the meantime, start your risotto by heating the broth in a medium pot until it's below simmering, but nice and warm. Heat the remaining two tablespoons of olive oil in a large saucepan over medium high heat. Add the onion and shallots to the pan, and salt them generously. Cook for 5 to 7 minutes, or until the onions are clear and soft. Add the garlic, and cook for two minutes longer, or until the garlic is very fragrant.
3
Add the rice to the saucepan. Toast it, stirring constantly, for 2 to 3 minutes, or until it smells nutty. Reduce heat to medium-low. Add the white wine and continue to stir the rice, until most of the wine has been absorbed. Add 1 cup of broth and continue stirring until it has been absorbed. Continue this process, adding the stock in 1/2- to 3/4-cup amounts, until the rice is tender and creamy. (You may not need to use all of the broth, but you'll use most of it.) When the rice is ready, stir in the nutritional yeast, thyme, and lemon juice. Stir in the roasted carrots (or other root vegetables). Check for seasoning and add salt and pepper to taste.
4
Flip the mushrooms on the baking sheet so that the bowl side faces up. Fill each cap with a heaping 1/2 cup (or so) of risotto. (If you like, you can top them with a sprinkle of breadcrumbs, too). Transfer the mushrooms to the oven and bake for 15 minutes. Serve.

406

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 14 ingredients. The key ingredients include: 8 large portobello mushroom caps, stems removed and cleaned, 3 1/2 tablespoons olive oil, divided, 1 pound carrots or parsnips, peeled, quartered lengthwise and cut into 1-inch pieces (cubed beets would also be great here, as would rutabaga or celery root), salt and pepper, and more.

Yes, Stuffed Portobello Mushroom Caps With Roasted Root Vegetable Risotto falls under the Soups & Stews 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.

Stuffed Portobello Mushroom Caps With Roasted Root Vegetable Risotto

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