Save on Pinterest

Risotto-Stuffed Portobellos

Total Time

Prep: 45 min. Bake: 20 min.

Makes

4 servings

“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
Risotto-Stuffed Portobellos Recipe photo by Taste of Home
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.

Ingredients

  • 1 can (14-1/2 ounces) reduced-sodium chicken or vegetable broth
  • 1 cup water
  • 2 celery ribs, finely chopped
  • 2 medium carrots, finely chopped
  • 1 large onion, finely chopped
  • 1 tablespoon olive oil
  • 1 cup uncooked arborio rice
  • 1/2 cup chopped shallots
  • 1 garlic clove, minced
  • 1 cup dry white wine or additional broth
  • 1/2 cup grated Parmesan cheese
  • 4 green onions, finely chopped
  • 4 large portobello mushrooms (4 to 4-1/2 inches), stems removed
  • Cooking spray
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 cup shredded part-skim mozzarella cheese

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Bake, uncovered, at 350° for 20-25 minutes or until mushrooms are tender and cheese is melted.

Nutrition Facts

1 each: 380 calories, 9g fat (3g saturated fat), 13mg cholesterol, 680mg sodium, 57g carbohydrate (7g sugars, 4g fiber), 14g protein.

Recommended Video