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
Total TimePrep: 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 15x10x1-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.
Nutrition Facts1 each: 353 calories, 11g fat (4g saturated fat), 19mg cholesterol, 813mg sodium, 53g carbohydrate (7g sugars, 3g fiber), 9g protein.
Originally published as Onion Parmesan Risotto with Roasted Portabello Mushrooms in Holiday & Celebrations Cookbook 2009
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