Risotto-Stuffed Portobello Mushrooms

Name: Risotto-Stuffed Portobello Mushrooms
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 473 milliliters uncooked arborio rice; 237 milliliters balsamic vinaigrette; 3 Tbsps butter; 946 milliliters chicken broth, divided; 59 milliliters minced fresh parsley; 2 garlic cloves, minced; 1 medium green pepper, diced; 118 milliliters grated Parmesan cheese, divided; 0 teaspoons pepper; 1 Tbsp pine nuts; 8 larges portobello mushrooms (4 to 4-1/2 inches), stems removed; 1 medium sweet red pepper, diced; 2 larges sweet onions, chopped

If you want to add more Mediterranean recipes to your recipe box, Risotto-Stuffed Portobello Mushrooms might be a recipe you should try. This recipe makes 8 servings with 420 calories, 9g of protein, and 19g of fat each. This recipe covers 19% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free diet. Head to the store and pick up arborio rice, bell pepper, butter, and a few other things to make it today. From preparation to the plate, this recipe takes around 1 hour.

Instructions

Place vinaigrette in a large resealable plastic bag; add the mushrooms. Seal bag and turn to coat; refrigerate for at least 30 minutes.

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Vinaigrette

Mushrooms

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Ziploc Bags

Drain and discard marinade.

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Marinade

Place mushroom caps in a 15-in. x 10-in. x 1-in. baking pan.

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Mushrooms

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Baking Pan

Bake, uncovered, at 425° for 15-20 minutes or until tender.

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Oven

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.

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Pine Nuts

Peppers

Butter

Garlic

Onion

Broth

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Dutch Oven

Sauce Pan

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.

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Broth

Rice

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.)

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Broth

Rice

Stir in 1/2 cup cheese, parsley and pepper.

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Parsley