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
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 4 servings.
Number Of Ingredients 17
Steps:
- 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. , 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.
Nutrition Facts : Calories 380 calories, Fat 9g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 680mg sodium, Carbohydrate 57g carbohydrate (7g sugars, Fiber 4g fiber), Protein 14g protein.
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Sk Shakib
[email protected]These were terrible. I would not recommend them to anyone.
Tanyah Coulverson
[email protected]These were a bit bland. I would add more seasoning next time.
Jonaed Tube
[email protected]These were really good. I would recommend them to anyone.
tamim rahman
[email protected]These were amazing! I will definitely be making them again.
Camron munroe
[email protected]I didn't like these. The risotto was too mushy and the portobellos were too chewy.
Ruhol Md Ruhol
[email protected]These were okay. The risotto was a bit bland and the portobellos were a bit tough.
Anjinie Ramasaroop
[email protected]These were a bit time-consuming to make, but they were worth it. The risotto was creamy and flavorful, and the portobellos were perfectly cooked.
Nqobile Ngomane
[email protected]I made these for my vegetarian friends and they loved them. The risotto was creamy and flavorful, and the portobellos were perfectly cooked.
Zaran Haider
[email protected]These were delicious! I used a mix of mushrooms in the risotto and it turned out great. The portobellos were a bit tricky to stuff, but it was worth it.
John Nyakundi
[email protected]I've made this recipe several times and it's always a winner. The risotto is so easy to make and the portobellos are a great way to add some extra flavor and substance to the dish.
Kimberly Troncoso
[email protected]These were a hit with my family! I made them for a special occasion and everyone raved about them. The risotto was creamy and flavorful, and the portobellos were perfectly cooked.