Best 2 Risotto Stuffed Portobellos Recipes

Indulge in a culinary journey with our exquisite Risotto Stuffed Portobello Mushrooms! These hearty and flavorful mushrooms are a perfect blend of earthy flavors and creamy indulgence. Stuffed with a rich and aromatic risotto filling, made with Arborio rice, Parmesan cheese, and a medley of herbs, these portobello mushrooms are a feast for the senses. Our collection features a variety of recipes to suit every palate, from classic Italian risotto to unique and creative variations. Get ready to tantalize your taste buds and impress your dinner guests with this delectable dish.

Let's cook with our recipes!

PARMESAN RISOTTO STUFFED PORTABELLAS

Parmesan Risotto Stuffed Portabellas image

This is an easy, light recipe. The risotto is great on its own, too! I can't remember for sure, but I think I got this recipe from Cooking Light.

Provided by RedBird1

Categories Short Grain Rice

Time 50m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

1 (14 1/2 ounce) can vegetable broth
2 cups water
3 teaspoons olive oil
1 cup onion, minced
1 cup celery, minced
1 cup carrot, minced
1 cup arborio rice
1 cup dry white wine
1/2 cup grated parmesan cheese
1/4 cup green onions or 1/4 cup chives, minced
4 (5 ounce) portabella mushrooms
1/4 cup part-skim mozzarella cheese
1/2 cup water
1 tablespoon onion, chopped
3 garlic cloves, minced
1 (10 ounce) bag fresh spinach

Steps:

Bring broth and water to a simmer in a medium saucepan (do not boil).
Turn heat to low and keep warm.
Preheat oven to 375.
Heat 2 tsp oil in a large saucepan over medium-high heat.
Add onion, celery, carrot; sauté for 1 minute.
Add rice and sauté for 5 minutes.
Stir in wine and stir constantly 5 minutes or until liquid is nearly absorbed.
Add 1/2 cup of broth.
When liquid is nearly absorbed, add another ½ cup of broth.
Continue until all broth is added and rice is tender.
Remove from heat and stir in Parmesan cheese and green onions.
Remove stems from mushroom caps (if necessary) and discard.
Place the caps, gill (bottom) side up, in a 13x9 baking dish.
Spoon 1 ¼ cups of the risotto mix into each cap and top with 1 tbsp mozzarella cheese.
Pour ½ c water into the bottom of the baking dish.
Bake at 375 for 30 minutes or until tender.
Heat 1 teaspoons.
olive oil in a large pan over medium-high heat until hot.
Add chopped onion and garlic; sauté until tender.
Add spinach; sauté 2 minutes or until wilted.
Arrange ½ c spinach on each plate and place the mushroomcaps on top to serve.

Nutrition Facts : Calories 440.4, Fat 10.2, SaturatedFat 4.2, Cholesterol 20.1, Sodium 397.4, Carbohydrate 60.9, Fiber 7.2, Sugar 7.4, Protein 18.4

BISON STUFFED PORTABELLAS

Bison Stuffed Portabellas image

Bison and mushrooms come together in this earthy, grain-free dish.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h

Yield 4

Number Of Ingredients 13

Ingredients

4 portabella mushrooms, stemmed, gills removed (5 to 5 1/2 inches diameter)
1 tablespoon extra-virgin olive oil
12 oz ground bison
1/2 cup finely chopped onion
1/2 cup finely chopped red bell pepper
1/2 teaspoon salt
1 teaspoon finely chopped garlic
4 cups packed baby greens (such as spinach or kale)
1 egg
1 tablespoon Dijon mustard
2 tablespoons fresh thyme leaves
1 teaspoon low-sodium tamari soy sauce
Fresh chopped basil leaves or Italian (flat-leaf) parsley, if desired

Steps:

Heat oven to 400°F. Line baking pan with sides with cooking parchment paper.
Rub mushrooms with 1 teaspoon of the olive oil. Place on pan. Roast with tops down 20 minutes; remove from oven. Drain off any liquid that has accumulated on the pan, then pat mushrooms dry with paper towel.
Meanwhile, in 10-inch skillet, heat 1 teaspoon of the oil over medium heat until hot. Add the bison, and cook 4 to 6 minutes or until browned. Transfer to small bowl, and set aside.
Add remaining 1 teaspoon oil to the pan, and heat until hot. Add onion, bell pepper and salt. Cook 3 to 5 minutes or until softened. Add the garlic and greens, and cook until greens wilt. Remove from heat; cool 5 minutes.
Beat egg in large bowl. Set aside.
Stir bison, mustard, thyme and soy sauce into greens mixture in pan; transfer to bowl with egg, and stir to combine. Divide evenly among the mushrooms (about 3/4 cup each).
Bake 15 to 20 minutes or until mushrooms are tender. Sprinkle with chopped fresh basil.

Nutrition Facts : Calories 220, Carbohydrate 8 g, Cholesterol 95 mg, Fat 2, Fiber 3 g, Protein 21 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 540 mg, Sugar 4 g, TransFat 0 g

Tips:

Choose large portobello mushrooms: Look for portobello mushrooms that are at least 4 inches in diameter so that they can hold the risotto filling.
Remove the stems and gills: Use a spoon to carefully remove the stems and gills from the portobello mushrooms. This will create a space for the risotto filling.
Cook the risotto before stuffing the mushrooms: Make sure the risotto is cooked through before stuffing the mushrooms. This will ensure that the risotto is tender and flavorful.
Use a variety of vegetables in the risotto: Don't be afraid to experiment with different vegetables in the risotto. Some popular options include peas, carrots, zucchini, and corn.
Add herbs and spices to the risotto: Herbs and spices can help to enhance the flavor of the risotto. Some good options include basil, thyme, rosemary, and garlic.
Stuff the mushrooms tightly: When stuffing the mushrooms, make sure to pack the risotto in tightly. This will help to prevent the risotto from falling out of the mushrooms when they are baked.
Bake the mushrooms until they are tender: Bake the mushrooms until they are tender and the risotto is heated through. This will usually take about 20 minutes.

Conclusion:

Risotto stuffed portobello mushrooms are a delicious and elegant dish that is perfect for a special occasion. With their tender mushrooms, creamy risotto filling, and flavorful herbs and spices, these mushrooms are sure to impress your guests. So next time you're looking for a unique and delicious vegetarian dish, give risotto stuffed portobello mushrooms a try.