Portobellos stuffed with risotto
Everyone knows these overgrown chestnut mushrooms, better known as portobello mushrooms. The size of the cap and its firm texture make this mushroom ideal for stuffing. This delicious recipe involves stuffing them with risotto!
Which products do you need to prepare this dish for four?
- 400ml of mushroom stock (made from a cube)
- 3 tbsp of oil
- 1 small onion, chopped
- 150g of risotto rice
- 50ml of dry sherry
- 4 pretty, sturdy portobello mushrooms
- 1 tsp of thyme leaves
- 25g of butter
- 50g of grated strong cheese, such as Parmesan
How do you prepare this delicious vegetarian dish?
Although preparing risotto takes quite some time and concentration, if remain concentrated, you can put a delicious meal on the table. Bring the stock to the boil. Fry the onion in 2 tablespoons of oil until translucent. Preferably use a thick-bottomed pan for the best end result. Fry the rice for one minute while stirring. Add the sherry, reduce the heat and stir until all the liquid is absorbed. This is the process that requires your full attention: continually add a generous splash of broth to the rice and stir until all the broth has been completely absorbed. The rice should be fully cooked after 20 to 25 minutes.
Meanwhile, preheat your oven to 220 degrees and wipe the portobellos clean with kitchen paper. Remove the stems and brush the caps with some oil. Next, place them on aluminium foil on the baking tray with the convex side down. Add the thyme leaves and a pinch of salt and pepper. Bake the portobellos in the oven for about 12 to 15 minutes.
Remove the risotto from the heat, and stir in the butter and cheese for a wonderfully creamy finish. Season the risotto to taste with (freshly ground) salt and pepper. Stuff the portobellos with the risotto and sprinkle with some extra cheese for the finishing touch, before placing this heavenly, vegetarian dish on the table.
Would you prefer to skip the starter? If so, then serve the portobellos with some lamb’s lettuce as a delicious side dish!