Portobello Mushrooms Stuffed with Risotto

RECIPESPLUS
11Ingredients
55Minutes
430Calories

Ingredients

US|METRIC
  • 2 tablespoons vegetable oil
  • 7 ounces baby portobello mushrooms (sliced)
  • 3 tablespoons butter
  • 1 onion (medium, finely chopped)
  • 2 cloves garlic (minced)
  • 7 ounces arborio rice
  • 5 1/4 ounces roasted red peppers (sliced)
  • 2 ounces Parmesan cheese (shaved)
  • 3 cups vegetable stock
  • 3 ounces baby spinach
  • 4 portobello mushrooms
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    Directions

    1. Heat 1 tbsp oil in a large heavy-bottomed saucepan over medium heat. Sauté sliced mushrooms until tender. Set aside.
    2. Add butter and sauté onion and garlic for 5 mins, or until softened. Add rice and cook for 1 min. Reduce heat. Add peppers and 1 oz Parmesan. Season. Add hot stock, 1 ladleful at a time, stirring constantly, until all liquid is absorbed. Add spinach and sautéed mushrooms.
    3. Meanwhile, preheat oven to 400°F. Place Portobello mushrooms, stem-side up, on a baking tray. Drizzle with remaining oil. Season and bake for 15 mins, or until tender. Transfer to serving plates. Top with risotto and remaining Parmesan. Season. Serve immediately.
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    NutritionView More

    430Calories
    Sodium64% DV1530mg
    Fat31% DV20g
    Protein25% DV13g
    Carbs17% DV52g
    Fiber16% DV4g
    Calories430Calories from Fat180
    % DAILY VALUE
    Total Fat20g31%
    Saturated Fat8g40%
    Trans Fat0g
    Cholesterol35mg12%
    Sodium1530mg64%
    Potassium760mg22%
    Protein13g25%
    Calories from Fat180
    % DAILY VALUE
    Total Carbohydrate52g17%
    Dietary Fiber4g16%
    Sugars7g14%
    Vitamin A60%
    Vitamin C45%
    Calcium20%
    Iron20%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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