SPICY PORTOBELLO MUSHROOMS AND ROASTED RED PEPPERS
Steps:
- In a large skillet, combine the oil, pepper flakes, oregano, and garlic. Place the skillet over medium heat and cook, stirring occasionally, until aromatic.
- Add the mushrooms and roasted peppers and cook, stirring, until heated through. Serve immediately with meat, chicken or fish.
- Variation: If making as a vegetarian main dish, add 1/2 bag chopped spinach and 2 scallions, sliced thinly. Serve with couscous or noodles.
RISOTTO-STUFFED PORTOBELLOS
"I invented this dish one night when I was having last-minute guests. I ran to a local farm stand for some amazing produce and created this using fresh portobellos and leftover risotto. My friends still ask for the recipe!" Rian Macdonald - Powder Springs, Georgia
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 4 servings.
Number Of Ingredients 17
Steps:
- In a small saucepan, heat broth and water and keep warm. In a large nonstick skillet coated with cooking spray, saute the celery, carrots and onion in oil until crisp-tender. Add the rice, shallots and garlic; cook and stir for 2-3 minutes. Reduce heat; stir in wine. Cook and stir until all of the liquid is absorbed. , Add heated broth mixture, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender. (Cooking time is about 20 minutes.) Remove from the heat; add Parmesan cheese and green onions. Stir until cheese is melted., Spritz mushrooms with cooking spray; sprinkle with salt and pepper. Fill each with 1 cup risotto mixture and sprinkle with mozzarella cheese. Place in a 13-in. x 9-in. baking dish coated with cooking spray., Bake, uncovered, at 350° for 20-25 minutes or until mushrooms are tender and cheese is melted.
Nutrition Facts : Calories 380 calories, Fat 9g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 680mg sodium, Carbohydrate 57g carbohydrate (7g sugars, Fiber 4g fiber), Protein 14g protein.
PORTABELLA RISOTTO
Incredibly easy, rich, delicious risotto. Fantastic served with a green salad, a crusty baguette and a nice glass of red wine.
Provided by hollyfrolly
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Bring broth and wine to simmer in a small saucepan. Remove from heat and cover to keep warm.
- Saute mushrooms in the butter in a separate saucepan over medium-high heat- until mushrooms are tender.
- Stir in the rice, one tablespoon of thyme and all but 1/4 cup of the broth mixture. Reduce heat to medium.
- Simmer for 20 minutes or until the rice is almost tender- stirring occasionally.
- Mix in remaining 1/4 cup of broth mixture.
- Cook for a few more minutes or until the rice mixture is creamy, stirring occasionally.
- Remove from heat- stir in the remaining tablespoon of thyme and Parmesan.
Nutrition Facts : Calories 322.8, Fat 7.9, SaturatedFat 4.8, Cholesterol 20.8, Sodium 142.8, Carbohydrate 44.5, Fiber 2.4, Sugar 1.4, Protein 7.2
RISOTTO-STUFFED PORTOBELLO MUSHROOMS
These elegant, stuffed mushroom caps make a lovely special-occasion side dish perfect for the holidays. Green and red sweet peppers add festive color to the creamy and tender risotto.-Christie Szabo, Helotes, Texas
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Place vinaigrette in a large resealable plastic bag; add the mushrooms. Seal bag and turn to coat; refrigerate for at least 30 minutes., Drain and discard marinade. Place mushroom caps in a 15x10x1-in. baking pan. Bake, uncovered, at 425° for 15-20 minutes or until tender., Meanwhile, in a small saucepan, heat broth and keep warm. In a Dutch oven, saute the onions, peppers, pine nuts and garlic in butter until tender, about 3 minutes. Add rice; cook and stir for 2-3 minutes. Carefully stir in 1 cup warm broth. Cook and stir until all of the broth is absorbed., Add remaining broth, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook until risotto is creamy and rice is almost tender. (Cooking time is about 20 minutes.), Stir in 1/2 cup cheese, parsley and pepper. Place 3/4 cup risotto in each mushroom cap. Sprinkle with remaining cheese; serve immediately.
Nutrition Facts : Calories 353 calories, Fat 11g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 813mg sodium, Carbohydrate 53g carbohydrate (7g sugars, Fiber 3g fiber), Protein 9g protein.
PORTABELLO MUSHROOM AND PEPPER RISOTTO
I haven't seen any recipes with bell peppers in it, so I decided to try this on my own. Had a 6-person dinner party that I served with some bone-in pork chops. I first thought I made too much, but all of my guests were upset that there wasn't more. Hope you like it.
Provided by RBM14
Categories Risotto
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- Heat olive oil in a large skillet over medium-low heat. Cook onion in hot oil until softened, about 3 minutes. Add bell pepper and portobello mushrooms to the skillet, season with kosher salt and pepper, and continue cooking another 10 minutes.
- Stir Arborio rice into the mushroom mixture. Pour white wine into the skillet; cook and stir until the wine is warmed. Add chicken stock 1 1/2 cups at a time, stirring continually to allow each addition to absorb into the rice before adding the next, until all stock is integrated, 20 to 30 minutes. Stir heavy cream into the rice mixture; cook about 1 minute. Remove the skillet from heat and stir Parmesan cheese into the risotto. Let sit 5 to 10 minutes before serving.
Nutrition Facts : Calories 477.3 calories, Carbohydrate 66.7 g, Cholesterol 33.8 mg, Fat 16.7 g, Fiber 1.7 g, Protein 9.1 g, SaturatedFat 6.9 g, Sodium 865.1 mg, Sugar 2.5 g
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