Risotto-Stuffed Portobello Mushrooms

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Difficulty: Easy - for beginners
Serves: 8 servings

Preparation time:
Cooking time:

Ingredients

•1 cup balsamic vinaigrette
•8 large portobello mushrooms (4 to 4-1/2 inches), stems removed
•4 cups chicken broth, divided
•2 large sweet onions, chopped
•1 medium green pepper, diced
•1 medium sweet red pepper, diced
•1 tablespoon pine nuts
•2 garlic cloves, minced
•3 tablespoons butter
•2 cups uncooked arborio rice
•1/2 cup plus 2 tablespoons grated Parmesan cheese, divided
•1/4 cup minced fresh parsley
•1/4 teaspoon pepper

Method

•Place vinaigrette in a large resealable plastic bag; add the mushrooms. Seal bag and turn to coat; refrigerate for at least 30 minutes.
• Drain and discard marinade. Place mushroom caps in a 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 425° for 15-20 minutes or until tender.
• Meanwhile, in a small saucepan, heat broth and keep warm. In a Dutch oven, saute the onions, peppers, pine nuts and garlic in butter until tender, about 3 minutes. Add rice; cook and stir for 2-3 minutes. Carefully stir in 1 cup warm broth. Cook and stir until all of the broth is absorbed.
• Add remaining broth, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook until risotto is creamy and rice is almost tender. (Cooking time is about 20 minutes.)
• Stir in 1/2 cup cheese, parsley and pepper. Place 3/4 cup risotto in each mushroom cap. Sprinkle with remaining cheese; serve immediately. Yield: 8 servings.

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