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Risotto-Stuffed Portobello Mushrooms

 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.


  • 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


  • 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.

2 of 2

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.
Nutritional 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.