Risotto-Stuffed Portobello Mushrooms |
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Prep Time: 45 Minutes Cook Time: 15 Minutes |
Ready In: 60 Minutes Servings: 8 |
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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 Ingredients:
1 cup balsamic vinaigrette |
8 large portobello mushrooms (4 to 4-1/2 inches), stems removed |
4 cups chicken broth, divided |
2 large sweet onions, chopped |
1 medium green pepper, diced |
1 medium sweet red pepper, diced |
1 tablespoon pine nuts |
2 garlic cloves, minced |
3 tablespoons butter |
2 cups uncooked arborio rice |
1/2 cup plus 2 tablespoons grated parmesan cheese, divided |
1/4 cup minced fresh parsley |
1/4 teaspoon pepper |
Directions:
1. Place vinaigrette in a large resealable plastic bag; add the mushrooms. Seal bag and turn to coat; refrigerate for at least 30 minutes.
2. Drain and discard marinade. Place mushroom caps in a 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 425° for 15-20 minutes or until tender.
3. 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.
4. 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.)
5. Stir in 1/2 cup cheese, parsley and pepper. Place 3/4 cup risotto in each mushroom cap. Sprinkle with remaining cheese; serve immediately. Yield: 8 servings.
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