Print Options

Back to Risotto-Stuffed Portobellos >

Include these items:

Select reviews >

Taste of Home Logo

Risotto-Stuffed Portobellos

 Risotto-Stuffed Portobellos
“I invented this dish one night when I was having last-minute guests. I ran to a local farm stand for some amazing produce and created this using fresh portobellos and leftover risotto. My friends still ask for the recipe!” Rian Macdonald — Powder Springs, Georgia
4 ServingsPrep: 45 min. Bake: 20 min.

Ingredients

  • 1 can (14-1/2 ounces) reduced-sodium chicken or vegetable broth
  • 1 cup water
  • 2 celery ribs, finely chopped
  • 2 medium carrots, finely chopped
  • 1 large onion, finely chopped
  • 1 tablespoon olive oil
  • 1 cup uncooked arborio rice
  • 1/2 cup chopped shallots
  • 1 garlic clove, minced
  • 1 cup dry white wine or additional broth
  • 1/2 cup grated Parmesan cheese
  • 4 green onions, finely chopped
  • 4 large portobello mushrooms (4 to 4-1/2 inches), stems removed
  • Cooking spray
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 cup shredded part-skim mozzarella cheese

Directions

  • In a small saucepan, heat broth and water and keep warm. In a large
  • nonstick skillet coated with cooking spray, saute the celery,
  • carrots and onion in oil until crisp-tender. Add the rice, shallots
  • and garlic; cook and stir for 2-3 minutes. Reduce heat; stir in
  • wine. Cook and stir until all of the liquid is absorbed.

2 of 2

Risotto-Stuffed Portobellos (continued)

Directions (continued)

  • Add heated broth mixture, 1/2 cup at a time, stirring constantly.
  • Allow the liquid to absorb between additions. Cook just until
  • risotto is creamy and rice is almost tender. (Cooking time is about
  • 20 minutes.) Remove from the heat; add Parmesan cheese and green
  • onions. Stir until cheese is melted.
  • Spritz mushrooms with cooking spray; sprinkle with salt and pepper.
  • Fill each with 1 cup risotto mixture and sprinkle with mozzarella
  • cheese. Place in a 13-in. x 9-in. baking dish coated with cooking
  • spray.
  • Bake, uncovered, at 350° for 20-25 minutes or until mushrooms are
  • tender and cheese is melted. Yield: 4 servings.
Nutritional Facts: 1 stuffed mushroom equals 380 calories, 9 g fat (3 g saturated fat), 13 mg cholesterol, 680 mg sodium, 57 g carbohydrate, 4 g fiber, 14 g protein.
Wine: This recipe pairs well with a full-bodied white wine.: Taste of Home Special Offer: Enjoy this recipe with Rutherford Hill Chardonnay 2012 Napa Valley, a full-bodied classic California Chardonnay with the perfect touch of oak. Buy now and get 6 bottles for $99.99. Order Now