GOURMET MUSHROOM RISOTTO
Authentic Italian-style risotto cooked the slow and painful way, but oh so worth it. Complements grilled meats and chicken dishes very well. Check the rice by biting into it. It should be slightly al dente (or resist slightly to the tooth but not be hard in the center).
Provided by Myleen Sagrado Sjödin
Categories Main Dish Recipes Rice Risotto Recipes
Time 50m
Yield 6
Number Of Ingredients 12
Steps:
- In a saucepan, warm the broth over low heat.
- Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
- Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
- Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.
Nutrition Facts : Calories 430.6 calories, Carbohydrate 56.6 g, Cholesterol 29.3 mg, Fat 16.6 g, Fiber 2.7 g, Protein 11.3 g, SaturatedFat 6.6 g, Sodium 1130.8 mg, Sugar 4.4 g
ONE POT CREAMY PARMESAN CHICKEN WITH MUSHROOM RICE
One Pot Creamy Parmesan Chicken with Mushroom Rice will be one of the best things you will ever eat! All you need is one pot to create an amazingly creamy and delicious meal that is ready in under 30 minutes!
Provided by Alyssa Rivers
Time 25m
Number Of Ingredients 11
Steps:
- In a medium-sized pot or skillet add the olive oil and turn to medium-high heat. Add the chicken to the skillet along with Italian Seasoning and salt and pepper and cook until the chicken is no longer pink and cooked throughout.
- Add the uncooked rice to the skillet, chicken broth, and mushrooms. Reduce heat to medium-low and cover and let simmer for 15-20 minutes until rice is cooked and tender.
- Stir in heavy cream and parmesan cheese and salt and pepper to taste. Garnish with freshly grated parmesan and fresh chopped parsley.
Nutrition Facts : Calories 354 kcal, Carbohydrate 31 g, Protein 23 g, Fat 14 g, SaturatedFat 6 g, Cholesterol 91 mg, Sodium 546 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
SHEET-PAN MUSHROOM PARMIGIANA
This smart weeknight dinner offers all the comforting flavors of a classic Parmigiana, but with minimal work. Earthy portobello mushrooms are used here, offering a perfect cradle for the red sauce and creamy mozzarella. Use good quality store-bought marinara sauce (vodka, arrabiata or amatriciana), a much-underrated pantry item that can turn around a meal quickly. This flexible recipe can be scaled up or down without too much fuss. It accounts for two portobello mushrooms per person, but if you're serving them with pasta or a salad, you could reduce to one each. The basil-scented bread crumbs finish the mushrooms with a lovely, herbaceous crunch. Extra bread crumbs keep well in an airtight container and are wonderful for topping pasta, salads, soups and roasted vegetables. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Provided by Hetty McKinnon
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oven to 425 degrees. Arrange the cherry tomatoes on a sheet pan, along with half the garlic, and drizzle with 1 to 2 tablespoons of olive oil. Season with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper, and toss to coat the tomatoes.
- To the sheet pan, add the mushroom caps in between the tomatoes, gill side up, and drizzle each generously with olive oil. (Don't skimp here, as the olive oil will add lots of rich flavor.) Scatter the mushrooms with the remaining garlic, and season each mushroom with salt and black pepper. Fill each mushroom with marinara sauce, and top with cheese. Place in the oven and roast for 15 to 20 minutes, until the cheese is melted, bubbly and golden.
- Meanwhile, heat a medium skillet over medium-high. Add 1 tablespoon of olive oil and add the bread crumbs, basil and 1/2 teaspoon of salt. Stir constantly for 2 to 3 minutes, until golden. Remove from heat immediately and transfer to a bowl or jar.
- To serve, transfer mushrooms to serving plates, along with a few of the roasted cherry tomatoes. Top each mushroom with the basil bread crumbs and scatter with a few basil leaves.
PARMESAN PEAS 'N' RICE
Parmesan Peas 'n' Rice are a wonderful complement for any meal. My husband, John, likes rice but isn't crazy about peas, and I'm just the opposite. It's a great compromise!
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a small saucepan, saute rice and onion in butter until onion is tender. Stir in broth and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. , Add peas; cover and cook 5-6 minutes longer or until liquid is absorbed and rice is tender. Stir in cheese.
Nutrition Facts : Calories 221 calories, Fat 7g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 626mg sodium, Carbohydrate 32g carbohydrate (3g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges
CREAMY SCALLOPS, MUSHROOMS & PARMESAN RICE
Chicken broth and cream cheese make a sumptuous sauce for this Creamy Scallops, Mushrooms & Parmesan Rice dish.
Provided by My Food and Family
Categories Recipes
Time 40m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat oil in large nonstick skillet on medium-high heat. Add scallops; cook 5 min. or until opaque, turning occasionally. Remove from skillet; cover to keep warm.
- Add mushrooms, 1/2 cup onions and pepper to skillet. Cook on medium heat 6 min. or until mushrooms are tender and brown. Add flour to skillet; stir 30 sec. Add broth and cream cheese; cook 10 min. or until sauce thickens enough to coat spoon, stirring occasionally. Return scallops to skillet; cook 1 min. or until heated through.
- Spoon scallop mixture over hot rice in shallow bowl. Top with remaining onions and Parmesan.
Nutrition Facts : Calories 420, Fat 17 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 90 mg, Sodium 910 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 27 g
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