Portobello Mushrooms Stuffed with Baby Artichoke Spinach Risotto
by Olive the Best | Mar 31, 2022 |
Mushrooms are so versatile and many perfect for stuffing.
The Champagne wine vinegar takes this to another level.
Served as an appetizer, side or main dish this portobello is flavourful and filling. They are good for you and packed with vitamins. What's not to like?
Prep Time15 minsCook Time1 hrTotal Time1 hr 15 mins
Prepare Baby Artichokes:
2 lbs baby artichokes, rinsed and trimmed
½ tsp salt
Prepare the Risotto:
2 ½ cups vegetable or chicken broth
1 cup yellow onion, chopped
8 oz arborio (risotto) rice
salt and pepper to taste
Assembly:
23 garlic cloves, minced or crushed
2 cups vegetable or chicken broth
4 cups baby spinach, washed
1 cup Parmesan cheese, grated (1/4 cup reserved)
1 cup breadcrumbs
6 large Portobello Mushroom caps, cleaned and stemmed
salt and fresh ground pepper to taste
1Start by preparing the baby artichokes. Leave baby artichoke whole, if small, or cut into halves or quarters.
2In large saucepan, over medium heat, bring vinegar, olive oil, salt to a simmer. Add prepared artichokes. Cover and simmer until tender (about 10 to 15 minutes). Drain well and set aside.
3In small saucepan, broth until simmering; keep hot. Heat olive oil in a large saucepan over medium-high heat.
4Add onion and cook until translucent (about 3 minutes).
5Add rice. Cook and stir until all the rice is coated with oil and begins to turn golden (about 5 minutes).
6Add 1/2 cup of hot broth. Continue to cook and stir until rice absorbs the broth.
7Continue to add broth, 1/2 cup at a time, cooking and stirring until each addition is absorbed. Set aside.
8In a skillet over high heat, sauté drained artichokes in olive oil stirring until artichokes begin to brown add garlic a minute before removing from heat.
9Stir the cooked rice into the artichokes, then 2 cups broth. Bring to a boil and simmer until rice absorbs the broth.
10Stir in baby spinach and ¾ cup of Parmesan cheese, reserving ¼ cup Parmesan for the tops of mushrooms.
11Preheat the oven to 375 F.
12Line a sheet pan with parchment paper. Place the mushroom caps gill side up on the sheet pan with space between. Drizzle the caps with 2 tablespoons of olive oil. Season generously with salt and pepper.
13Scoop 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.
14Bake the caps uncovered in the oven for 25-30 minutes, or until the tops are nicely golden brown and the mushrooms tender.
Ingredients
Prepare Baby Artichokes:
2 lbs baby artichokes, rinsed and trimmed
½ tsp salt
Prepare the Risotto:
2 ½ cups vegetable or chicken broth
1 cup yellow onion, chopped
8 oz arborio (risotto) rice
salt and pepper to taste
Assembly:
23 garlic cloves, minced or crushed
2 cups vegetable or chicken broth
4 cups baby spinach, washed
1 cup Parmesan cheese, grated (1/4 cup reserved)
1 cup breadcrumbs
6 large Portobello Mushroom caps, cleaned and stemmed
salt and fresh ground pepper to taste
Directions
1Start by preparing the baby artichokes. Leave baby artichoke whole, if small, or cut into halves or quarters.
2In large saucepan, over medium heat, bring vinegar, olive oil, salt to a simmer. Add prepared artichokes. Cover and simmer until tender (about 10 to 15 minutes). Drain well and set aside.
3In small saucepan, broth until simmering; keep hot. Heat olive oil in a large saucepan over medium-high heat.
4Add onion and cook until translucent (about 3 minutes).
5Add rice. Cook and stir until all the rice is coated with oil and begins to turn golden (about 5 minutes).
6Add 1/2 cup of hot broth. Continue to cook and stir until rice absorbs the broth.
7Continue to add broth, 1/2 cup at a time, cooking and stirring until each addition is absorbed. Set aside.
8In a skillet over high heat, sauté drained artichokes in olive oil stirring until artichokes begin to brown add garlic a minute before removing from heat.
9Stir the cooked rice into the artichokes, then 2 cups broth. Bring to a boil and simmer until rice absorbs the broth.
10Stir in baby spinach and ¾ cup of Parmesan cheese, reserving ¼ cup Parmesan for the tops of mushrooms.
11Preheat the oven to 375 F.
12Line a sheet pan with parchment paper. Place the mushroom caps gill side up on the sheet pan with space between. Drizzle the caps with 2 tablespoons of olive oil. Season generously with salt and pepper.
13Scoop 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.
14Bake the caps uncovered in the oven for 25-30 minutes, or until the tops are nicely golden brown and the mushrooms tender.
Portobello Mushrooms Stuffed with Baby Artichoke Spinach Risotto
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