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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andiswa dibinkonzo
[email protected]This was a bit time-consuming to make, but it was worth it.
Mubiru Paul
[email protected]I'm not a huge fan of mushrooms, but I really enjoyed this dish.
Ibaad Kahoot
[email protected]This dish is perfect for a special occasion.
Soothing Hearts
[email protected]I love this recipe! It's a great way to use up leftover risotto.
lYl Gamming
[email protected]This is one of my favorite recipes. It's so easy to make and it's always a crowd-pleaser.
Jaydee Chiringaushe
[email protected]I've made this dish several times and it's always a hit. It's a great recipe to have in your back pocket for when you need a quick and easy, but impressive meal.
Nathon Alexander
[email protected]This dish is perfect for a special occasion. It's elegant and impressive, but it's also easy to make.
Zachary Chandler
[email protected]I'm a vegetarian and I'm always looking for new and exciting vegetarian recipes. This recipe was a great find. It's packed with flavor and it's a great way to get your veggies.
Desirae Clark
[email protected]This was a great way to use up some leftover risotto. I had some leftover from a previous meal and I was looking for a way to use it up. This recipe was perfect.
Jully Uvie
[email protected]I'm not a huge fan of mushrooms, but I really enjoyed this dish. The risotto was so creamy and flavorful that it made up for the mushrooms.
Shariful
[email protected]This dish was a bit time-consuming to make, but it was worth it. The end result was a delicious and impressive meal.
Stephen Kayode
[email protected]I made a few changes to the recipe and it still turned out great. I used brown rice instead of white rice, and I added some chopped spinach to the risotto.
Sajjad Umer
[email protected]This was a great recipe! I followed it exactly and the dish turned out perfectly.
Ewr Aysa
[email protected]I made this dish for a dinner party and it was a huge hit! Everyone loved it.
Quadrirria Douglas
[email protected]This dish was absolutely delicious! The risotto was creamy and flavorful, and the portobello mushrooms were perfectly cooked. I will definitely be making this again.