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Risotto-Stuffed Portobello Mushrooms

These elegant, stuffed mushroom caps make a lovely special-occasion side dish perfect for the holidays. Green and red sweet peppers add festive color to the creamy and tender risotto.—Christie Szabo, Helotes, Texas

8 ServingsPrep: 45 min. Bake: 15 min.

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

Directions

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.

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Risotto-Stuffed Portobello Mushrooms (continued)

Directions (continued)

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.

Nutrition Facts: 1 stuffed mushroom equals 353 calories, 11 g fat (4 g saturated fat), 19 mg cholesterol, 813 mg sodium, 53 g carbohydrate, 3 g fiber, 9 g protein.