These stuffed portobello mushrooms are a simple and easy vegetarian dinner, that you can quickly whip up on a weeknight. Plus, they're absolutely delicious!
Portobello Mushrooms Stuffed with Baby Artichoke Spinach Risotto
2 ½ cups vegetable or chicken broth
1 cup yellow onion, chopped
3 Tbsp. Extra Virgin Olive Oil
8 oz. arborio rice
Salt and pepper, to taste
1 jar Smoked Artichokes, chopped coarsely
2-3 cloves garlic, minced
2 cups vegetable or chicken broth
4 cups washed baby spinach or kale
1 cup grated Parmesan cheese (¼ cup reserved)
1 cup breadcrumbs
2 tablespoons Extra Virgin Olive Oil
6 large Portobello Mushroom caps, cleaned and stemmed
Salt and fresh ground pepper to taste
🔸 In a small saucepan, heat broth until it’s simmering; keep it hot.
🔸 Heat olive oil in a large saucepan over medium-high heat. Add the onion and cook until translucent (about 3 or 4 minutes). Add rice. Cook and stir until all the rice is coated with oil and begins to turn golden (about 5 minutes).
🔸 Add ½ cup of hot broth. Continue to cook and stir until rice absorbs the broth. Continue to add broth, a ½ cup at a time, cooking and stirring constantly until each addition is absorbed. When it’s all absorbed, set the rice aside.
🔸 Place the smoked artichokes into a saucepan, and stir the cooked rice in to incorporate. Next, add 2 cups of broth. Bring to a boil and simmer until rice absorbs the broth. Stir in baby spinach and ¾ cup of Parmesan cheese, reserving ¼ cup Parmesan for the tops of mushrooms.
🔸 Preheat the oven to 375 F.
🔸 Using a small spoon, scoop the gills out of the mushroom caps. Line a sheet pan with parchment paper. Place the mushroom caps, top down, on the sheet pan with space between. Drizzle the caps with 2 tablespoons of olive oil. Season generously with salt and pepper.
🔸 Scoop approximately ½ cup hot risotto into each cap. Add two teaspoons of breadcrumbs followed by a teaspoon of reserved Parmesan cheese to the top of the risotto.
🔸 Bake the caps uncovered in the oven for 25-30 minutes, or until the tops are nicely golden brown and the mushrooms tender.