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
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 8 servings.
Number Of Ingredients 13
Steps:
- 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 Facts : Calories 353 calories, Fat 11g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 813mg sodium, Carbohydrate 53g carbohydrate (7g sugars, Fiber 3g fiber), Protein 9g protein.
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Imtiaz Lehri
[email protected]This is my favorite way to make portobello mushrooms. The risotto stuffing is so creamy and flavorful.
Lorraine Gander
[email protected]I've been making this recipe for years and it's always a hit. It's a great way to use up leftover risotto.
Nic Goodfellow
[email protected]This was a great recipe! I made it for my family and they all loved it.
Corin Itsumi
[email protected]I love this recipe! It's so easy to make and always turns out delicious.
MR Robi HR
[email protected]This recipe is a keeper! I'll definitely be making it again.
mahima chowdhury
[email protected]I'm not sure what I did wrong, but my risotto turned out gummy. The mushrooms were also a bit overcooked.
TheKidof LinkandZelda
[email protected]I found this recipe to be too complicated. There were too many steps and it took me a long time to make.
Okafor Ernest
[email protected]I thought this recipe was a bit bland. The risotto was a little dry and the mushrooms were not very flavorful.
Ch Salman Jattala
[email protected]This was my first time making risotto and it turned out great! The mushrooms were a nice touch and the whole dish was very flavorful.
Saif Imtiaz
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The risotto is creamy and cheesy, and the mushrooms are always cooked perfectly.
Austin Berry
[email protected]I made this for a dinner party and everyone loved it! The mushrooms were a great presentation and the risotto was so flavorful.
Tanja Wolfaardt
[email protected]This recipe was easy to follow and the results were amazing! The risotto was perfectly cooked and the mushrooms were stuffed to the brim.
Yesenia Noriega
[email protected]I'm not usually a fan of mushrooms, but these were delicious! The risotto stuffing was so creamy and cheesy, and the mushrooms were nice and tender.
Jasper Buchan
[email protected]These portobello mushrooms were a hit! The risotto stuffing was creamy and flavorful, and the mushrooms were cooked to perfection.