Risotto Stuffed Portobellos Recipes

Steps:

• Bring broth and water to a simmer in a medium saucepan (do not boil).
• Turn heat to low and keep warm.
• Preheat oven to 375.
• Heat 2 tsp oil in a large saucepan over medium-high heat.
• Add onion, celery, carrot; sauté for 1 minute.
• Add rice and sauté for 5 minutes.
• Stir in wine and stir constantly 5 minutes or until liquid is nearly absorbed.
• Add 1/2 cup of broth.
• When liquid is nearly absorbed, add another ½ cup of broth.
• Continue until all broth is added and rice is tender.
• Remove from heat and stir in Parmesan cheese and green onions.
• Remove stems from mushroom caps (if necessary) and discard.
• Place the caps, gill (bottom) side up, in a 13x9 baking dish.
• Spoon 1 ¼ cups of the risotto mix into each cap and top with 1 tbsp mozzarella cheese.
• Pour ½ c water into the bottom of the baking dish.
• Bake at 375 for 30 minutes or until tender.
• Heat 1 teaspoons.
• olive oil in a large pan over medium-high heat until hot.
• Add chopped onion and garlic; sauté until tender.
• Add spinach; sauté 2 minutes or until wilted.
• Arrange ½ c spinach on each plate and place the mushroomcaps on top to serve.

Steps:

• In a large saucepan, heat water and broth and keep warm. In a large saucepan, saute shallots and garlic in oil for 2-3 minutes or until shallots are tender. Add the rice, thyme, salt and pepper; 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, 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.) , Add mushrooms and Parmesan cheese; stir gently until cheese is melted. Garnish each serving with a heaping tablespoon of mascarpone. Serve immediately. Freeze option: Before adding mascarpone cheese, freeze cooled risotto mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary. Garnish as directed.

Steps:

• Remove stems from mushrooms (discard or save for another use); set caps aside. In a small bowl, combine 1/4 cup mozzarella cheese, bread crumbs, walnuts, onion, raisins if desired, Parmesan cheese, salt and pepper. Stir in egg and broth until blended. , Spoon into mushroom caps; sprinkle with remaining mozzarella cheese. Place in a 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, at 350° for 20-25 minutes or until mushrooms are tender.

Steps:

• Heat oven to 400°F. Line baking pan with sides with cooking parchment paper.
• Rub mushrooms with 1 teaspoon of the olive oil. Place on pan. Roast with tops down 20 minutes; remove from oven. Drain off any liquid that has accumulated on the pan, then pat mushrooms dry with paper towel.
• Meanwhile, in 10-inch skillet, heat 1 teaspoon of the oil over medium heat until hot. Add the bison, and cook 4 to 6 minutes or until browned. Transfer to small bowl, and set aside.
• Add remaining 1 teaspoon oil to the pan, and heat until hot. Add onion, bell pepper and salt. Cook 3 to 5 minutes or until softened. Add the garlic and greens, and cook until greens wilt. Remove from heat; cool 5 minutes.
• Beat egg in large bowl. Set aside.
• Stir bison, mustard, thyme and soy sauce into greens mixture in pan; transfer to bowl with egg, and stir to combine. Divide evenly among the mushrooms (about 3/4 cup each).
• Bake 15 to 20 minutes or until mushrooms are tender. Sprinkle with chopped fresh basil.