Portobello Mushrooms Stuffed with Smoked Artichoke Risotto

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


For Assembly:

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.


Serves 6

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