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.
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.
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
PORTABELLA RISOTTO
Incredibly easy, rich, delicious risotto. Fantastic served with a green salad, a crusty baguette and a nice glass of red wine.
Provided by hollyfrolly
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Bring broth and wine to simmer in a small saucepan. Remove from heat and cover to keep warm.
- Saute mushrooms in the butter in a separate saucepan over medium-high heat- until mushrooms are tender.
- Stir in the rice, one tablespoon of thyme and all but 1/4 cup of the broth mixture. Reduce heat to medium.
- Simmer for 20 minutes or until the rice is almost tender- stirring occasionally.
- Mix in remaining 1/4 cup of broth mixture.
- Cook for a few more minutes or until the rice mixture is creamy, stirring occasionally.
- Remove from heat- stir in the remaining tablespoon of thyme and Parmesan.
Nutrition Facts : Calories 322.8, Fat 7.9, SaturatedFat 4.8, Cholesterol 20.8, Sodium 142.8, Carbohydrate 44.5, Fiber 2.4, Sugar 1.4, Protein 7.2
More about "risotto stuffed portobello mushrooms recipes"
PORTOBELLO MUSHROOMS STUFFED WITH BARLEY RISOTTO
From purewow.com
2.8/5 (646)Total Time 1 hr 15 minsServings 4Calories 480 per serving
- Preheat the oven to 375°F. Line a baking sheet with parchment paper. Brush the mushroom caps with the olive oil and season with salt and pepper. Transfer to the baking sheet.
- In another medium pot, melt the butter over medium heat. Add the onion and sauté until translucent, about 5 minutes. Add the garlic and sauté until fragrant, about 1 minute more.
- Add the barley and cook for 45 seconds, stirring constantly. Add the white wine and bring to a simmer; stir until the wine is mostly absorbed by the grains.
PARMESAN RISOTTO-STUFFED PORTOBELLOS RECIPE | MYRECIPES
From myrecipes.com
3/5 (2)Calories 372 per servingServings 4
- Bring broth and 2 cups water to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
- Heat 2 teaspoons oil in a large saucepan over medium-high heat. Add minced onion, celery, and carrot; sauté 1 minute. Add rice; sauté 5 minutes. Stir in wine; cook 5 minutes or until liquid is nearly absorbed, stirring constantly. Add broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes total). Remove from heat; stir in Parmesan cheese and green onions.
- Remove stems from mushroom caps; discard. Place mushroom caps, gill sides up, in a 13 x 9-inch baking dish. Spoon 1 1/4 cups risotto mixture into each cap; top each with 1 tablespoon mozzarella cheese. Pour 1/2 cup water into dish. Bake at 375° for 30 minutes or until mushroom caps are tender.
MIXIN IT UP: RISOTTO-STUFFED PORTOBELLO MUSHROOMS | KITCHENIST
From kitchenist.com
Estimated Reading Time 2 mins
ASTRAY RECIPES: PARMESAN RISOTTO-STUFFED PORTOBELLOS
From astray.com
RISOTTO-STUFFED PORTOBELLO MUSHROOMS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
BAKED RISOTTO WITH PORTOBELLO MUSHROOMS - BETTER HOMES
From bhg.com
RISOTTO-STUFFED MUSHROOMS - DOWN TO EARTH ORGANIC AND NATURAL
From downtoearth.org
30 EASY RISOTTO RECIPES THAT ARE THE DEFINITION OF COMFORT FOOD
From ca.style.yahoo.com
STUFFED PORTOBELLO MUSHROOMS - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
STUFFED PORTOBELLO MUSHROOMS | RICARDO
From ricardocuisine.com
10 BEST STUFFED PORTOBELLO MUSHROOMS RECIPES - YUMMLY
From yummly.com
STUFFED PORTOBELLO MUSHROOMS WITH BULGUR RISOTTO
From soulmatecook.com
STUFFED PORTOBELLO MUSHROOMS - JO COOKS
From jocooks.com
THE SPICY OLIVE'S PORTOBELLO MUSHROOMS STUFFED WITH ARTICHOKE …
From thespicyolive.com
10 BEST STUFFED PORTOBELLO MUSHROOMS WITH RICOTTA RECIPES
From yummly.com
PORTOBELLO MUSHROOMS INA GARTEN - THERESCIPES.INFO
From therecipes.info
RISOTTO-STUFFED PORTOBELLO MUSHROOMS RECIPE: HOW TO MAKE IT
From preprod.tasteofhome.com
PORTOBELLO MUSHROOM KALE RISOTTO | STUFFED MUSHROOMS, FUN EASY …
From pinterest.ca
RECIPE: PARMESAN RISOTTO STUFFED PORTOBELLO MUSHROOMS (TOPPED …
From recipelink.com
MUSHROOM RECIPES
From mushroomrecipes.org
BARLEY RISOTTO STUFFED PORTOBELLO MUSHROOMS - EVEN CARNIVORES …
From fromachefskitchen.com
PORTOBELLO MUSHROOMS STUFFED WITH SLOW COOKER SQUASH RISOTTO
From baxtermilk.ca
RISOTTO STUFFED PORTOBELLO MUSHROOMS - RESTAURANT BUSINESS
From restaurantbusinessonline.com
PORTOBELLO MUSHROOMS STUFFED WITH SLOW COOKER SQUASH RISOTTO
From nutrilait.ca
MUSHROOM RISOTTO STUFFED PEPPERS - ALL OUR WAY
From allourway.com
KETO CAULIFLOWER SHRIMP RISOTTO STUFFED PORTOBELLO MUSHROOMS
From mylifecookbook.com
PORTOBELLO MUSHROOMS STUFFED WITH BARLEY RISOTTO | RECIPE CART
From getrecipecart.com
NOURISH BOWLS® CREAMY ROASTED GARLIC & KALE STUFFED GRILLED …
From veggiesmadeeasy.com
PORTOBELLO MUSHROOMS STUFFED WITH SLOW COOKER SQUASH RISOTTO
From neilsondairy.com
SHRIMP STUFFED PORTABELLA MUSHROOM RECIPES - THERESCIPES.INFO
From therecipes.info
PORTOBELLO MUSHROOMS STUFFED WITH SLOW COOKER SQUASH RISOTTO
From saputo.ca
31 TASTY VEGAN MUSHROOM RECIPES FOR DINNER | THE GREEN LOOT
From thegreenloot.com
RISOTTO-STUFFED PORTOBELLO MUSHROOMS | BURNETT DAIRY
From burnettdairy.com
24 MUSHROOM RECIPES YOUR FAMILY WILL LOVE - INSANELY GOOD
From insanelygoodrecipes.com
BEST PORTOBELLO MUSHROOM RECIPES | MARTHA STEWART
From marthastewart.com
PORTOBELLO MUSHROOMS STUFFED WITH BARLEY RISOTTO | RECIPE | BARLEY ...
From pinterest.com
PORTOBELLO MUSHROOMS STUFFED WITH SLOW COOKER SQUASH RISOTTO …
From dairyland.ca
PORTOBELLO MUSHROOMS STUFFED WITH BABY ARTICHOKE SPINACH RISOTTO
From dolivotastingbar.com
RISOTTO STUFFED PORTOBELLO MUSHROOMS | FREE FOOD RECIPE 24 HOURS
From freefoodrecipe24.blogspot.com
BAKED RISOTTO WITH PORTOBELLO MUSHROOMS RECIPE
From crecipe.com
PORTOBELLO MUSHROOMS STUFFED WITH SLOW COOKER SQUASH RISOTTO
From scotsburnmilk.ca
PORTOBELLO MUSHROOM RISOTTO - MADELEINE SHAW
From madeleineshaw.com
STUFFED MUSHROOMS WITH RISOTTO AND SWISS CHARD
From shekeepsalovelyhome.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love