I made these delicious Risotto-Stuffed Portobellos 🍄 for lunch today, but they are so huge & hearty that they would make a great dinner too! The risotto filling is so delicious & flavorful, you could eat it on its own if you wanted to. This is a Taste of Home recipe, from one of their magazines. Here's how I made them:
2 cups Vegetable broth
1 cup water
2 celery ribs, finely chopped 🌱
2 medium carrots, finely chopped 🥕🥕
1 large onion, finely chopped 🌱
1 cup uncooked Arborio rice 🌾
1 large shallot, finely chopped 🌱
1 large clove garlic, minced 🌱
1 cup dry white wine or additional broth
1/2 cup grated vegan Parmesan
4 scallions, chopped 🌱
4 large Portobellos, stems removed 🍄🍄🍄🍄
Salt + pepper
Vegan shredded mozzarella, if desired
1) In a small saucepan, heat broth + water. Keep warm.
2) In a large non-stick skillet, saute celery, carrots + onions in a little veggie broth until crisp tender. Add rice, shallots + garlic; cook & stir 2 minutes. Stir in wine. Reduce heat; cook & stir until liquid is absorbed. Keep adding broth 1/2 cup at a time, stirring occasionally & allowing the liquid to absorb between additions. Cook for 20 minutes, until rice is creamy + tender.
3) Remove from heat. Add parmesan + green onions. Spritz mushrooms with cooking spray; sprinkle with salt + pepper. Fill with risotto (you can pile it up high, since it sticks together). Sprinkle with mozzarella if desired. Place in a 13×9 inch baking dish coated with cooking spray. Bake uncovered at 350F for 20-25 minutes or until mushrooms are tender. ENJOY!!!