Prepare to embark on a culinary journey that will transform your dinner table into a gourmet Italian experience! These Parmesan Risotto Stuffed Portobellos are not just a meal, but a decadent adventure that combines the creamy richness of perfectly cooked risotto with the meaty, earthy flavor of portobello mushrooms. Imagine cutting into a golden-topped mushroom cap to reveal a luxurious, cheese-laden risotto that's both elegant and comforting - this recipe is about to become your new favorite showstopper that will impress even the most discerning food lovers.
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 4 large portobello mushrooms
- 1 cup Arborio rice
- 4 cups chicken or vegetable broth
- 1/2 cup grated Parmesan cheese
- 1 small onion, diced
- 2 cloves garlic, minced
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh basil for garnish
Instructions
- Prepare the portobello mushrooms by gently removing the stems and using a spoon to scrape out the dark gills, creating a clean cavity for stuffing. Brush both sides of the mushrooms with olive oil and set aside.
- In a medium saucepan, heat the chicken or vegetable broth and keep it simmering on low heat. This ensures the broth is warm when added to the rice during cooking.
- In a large skillet, heat olive oil over medium heat. Add diced onions and sauté until translucent and soft, approximately 3-4 minutes.
- Add minced garlic to the skillet and cook for an additional 30 seconds, being careful not to burn the garlic.
- Add Arborio rice to the skillet and toast it for 2-3 minutes, stirring constantly, until the rice becomes slightly translucent and gives off a nutty aroma.
- Begin adding the warm broth to the rice one ladleful at a time, stirring continuously. Allow each ladleful to be absorbed before adding the next, which helps create the creamy texture characteristic of risotto.
- Continue adding broth and stirring for approximately 18-20 minutes, or until the rice is creamy and al dente. Season with salt and pepper throughout the cooking process.
- Once the risotto reaches the desired consistency, remove from heat and stir in the grated Parmesan cheese until well incorporated.
- Preheat the oven to 375°F (190°C). Fill each prepared portobello mushroom cap generously with the hot risotto mixture.
- Place the stuffed mushrooms on a baking sheet and bake for 12-15 minutes, until the mushrooms are tender and the tops of the risotto are slightly golden.
- Remove from the oven and let rest for 2-3 minutes. Garnish with fresh basil leaves before serving.
- Serve immediately while the risotto is hot and creamy, enjoying the rich flavors and textures of the dish.
Tips
- Rice Selection is Crucial: Always use Arborio rice for authentic risotto texture. Its high starch content creates that signature creamy consistency.
- Broth Temperature Matters: Keep your broth simmering and warm before adding to the rice. Cold broth can interrupt the cooking process and result in unevenly cooked rice.
- Constant Stirring is Key: Don't walk away from your risotto! Continuous stirring helps release the rice's starches, creating that dreamy, creamy texture.
- Al Dente is Perfect: The risotto should be slightly firm to the bite when done. Overcooking will make it mushy.
- Mushroom Preparation: Gently scrape out the gills to create a clean, deep cavity for maximum risotto stuffing.
- Cheese Tip: Add Parmesan off the heat to prevent separation and maintain a smooth, silky texture.
- Serving Suggestion: Serve immediately while hot to enjoy the optimal creamy consistency and golden-topped presentation.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 12g
Fat: 15g
Saturated Fat: 5g
Cholesterol: 20mg
