Irresistible Parmesan Risotto-Stuffed Portobello Mushrooms

Parmesan Risotto Stuffed Portabellas

Indulge in a delightful and nourishing dish with this recipe for Parmesan Risotto Stuffed Portabellas. Combining the rich, creamy texture of parmesan risotto with the hearty, meaty goodness of portabella mushrooms, this recipe is both satisfying and elegant. Perfect for a light yet fulfilling meal, it features a blend of savory ingredients and is easy to prepare, making it an ideal choice for a quick weeknight dinner or a special weekend treat.

Ingredients

For the Risotto:

• 1 cup vegetable broth
• 2 cups water
• 2 teaspoons olive oil
• 1 small onion, finely chopped
• 1 stalk celery, finely chopped
• 1 medium carrot, finely chopped
• 1 cup arborio rice
• 1 cup dry white wine
• 1/2 cup Parmesan cheese, grated
• 1/4 cup green onions, chopped

For the Stuffed Portabellas:

• 4 large portabella mushrooms, stems removed
• 1/2 cup part-skim mozzarella cheese, shredded
• 1/2 cup water
• 1 small onion, chopped
• 2 garlic cloves, minced
• 3 cups fresh spinach

Instructions

1. Prepare the Broth:

   • In a medium saucepan, bring the vegetable broth and water to a gentle simmer over medium heat. Be sure not to let it come to a boil. Once simmering, reduce the heat to low and keep the broth warm throughout the cooking process.

2. Preheat the Oven:

   • Preheat your oven to 375°F (190°C).

3. Cook the Risotto:

   • Heat 2 teaspoons of olive oil in a large saucepan over medium-high heat. Add the finely chopped onion, celery, and carrot, sautéing them for about 1 minute until they start to soften.
   • Stir in the arborio rice and continue to sauté for 5 minutes, allowing the rice to lightly toast and become golden.
   • Pour in the dry white wine, stirring constantly for about 5 minutes or until the liquid is nearly absorbed.
   • Begin adding the warm broth to the rice mixture, starting with 1/2 cup at a time. Wait until the liquid is nearly absorbed before adding the next 1/2 cup of broth. Continue this process until all the broth has been added and the rice is tender, which should take about 20-25 minutes.
   • Once the rice is cooked, remove the pan from heat and stir in the grated Parmesan cheese and chopped green onions.

4. Prepare the Portabella Mushrooms:

   • Remove and discard the stems from the portabella mushroom caps. Place the caps, gill side up, in a 13×9-inch baking dish.
   • Spoon approximately 1 ¼ cups of the prepared risotto mixture into each mushroom cap, then top each with 1 tablespoon of shredded mozzarella cheese.
   • Pour 1/2 cup of water into the bottom of the baking dish to help steam the mushrooms as they bake.

5. Bake the Stuffed Mushrooms:

   • Place the baking dish in the preheated oven and bake for 30 minutes, or until the mushrooms are tender and the cheese is melted and bubbly.

6. Prepare the Spinach:

   • While the mushrooms are baking, heat 1 teaspoon of olive oil in a large skillet over medium-high heat. Add the chopped onion and minced garlic, sautéing until they become tender and fragrant, about 2-3 minutes.
   • Add the fresh spinach to the skillet and continue to sauté for an additional 2 minutes, or until the spinach is wilted.

7. Serve:

   • Arrange a portion of the sautéed spinach on each serving plate. Place a stuffed portabella mushroom cap on top of the spinach, and serve immediately.

Enjoy this delectable dish as a satisfying main course or a hearty side, perfect for any occasion. The combination of creamy risotto and tender portabella mushrooms creates a symphony of flavors and textures that is sure to please both family and guests. 🌟🍄🧀