I make this hearty vegetarian, stuffed mushrooms dish for my clients all the time; whether vegetarian or not, they love the roasted portobello mushroom capped overflowing with a hearty Parmesan and white wine flavored risotto studded with green peas. Creamy and decadent, I also add some sautéed spinach to the dish hidden underneath the risotto for an extra punch of good-for-you flavor. My Parmesan Risotto Stuffed Portobello Mushrooms are comfort food to-the-max.
(To view this recipe, click on the blue title of the blog post above*)
Parmesan Risotto-Stuffed Portobellos
Ingredients:
- 2 portobello mushrooms, stems removed, mushrooms cleaned with a paper towel
- Extra virgin olive oil
- Salt and pepper
- 3 cups baby spinach leaves
- For the risotto:
- 1 shallot, diced
- ½ cup Arborio rice
- 2 Tablespoons white wine
- 2 ½ cups chicken stock
- ½ cup frozen green peas (no need to thaw)
- 1 Tablespoon unsalted butter
- ¼ cup shredded Parmesan cheese, plus more for garnish
Directions:
- Preheat the oven to 375 degrees. Place the mushroom caps, stem-side up, on a baking sheet lined with parchment paper. Drizzle each with a teaspoon of oil and a pinch of salt and pepper. Roast for 15-20 minutes, or until tender and most of their water has been released.
- In the meantime, make the risotto. In a small saucepan, heat 2 teaspoons of olive oil over medium heat. Add in the shallot and cook for 2 minutes, stirring constantly. Add in the rice and cook for an additional minute or until the rice absorbs most of the oil in the pan. Add the white wine to the pan, reduce the heat to medium low, and stir until all of the wine is absorbed by the rice. Now, ladle by ladle, add in 1 ladle of stock at a time, stirring constantly after each addition, until the liquid is absorbed. Once all of the liquid has been absorbed, taste the rice—it should be al dente and creamy in texture. Season with ½ teaspoon of salt and a grinding of pepper. Reduce the heat to low; add in the frozen peas and pat of butter. Stir to combine. Add in the cheese and stir. Adjust seasonings as needed.
- Wilt the spinach leaves in a touch of water in a small sauté pan; squeeze dry. Place the spinach in each cooked mushroom cap. Then top with risotto and more cheese if desired.
Tagged: arborio rice, entree, parmesan risotto, peas, portobello mushrooms, risotto, sauteed spinach, stuffed mushrooms, vegetarian
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