RISOTTO-STUFFED PORTOBELLO MUSHROOMS

Risotto-Stuffed Portobello Mushrooms image

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

Time 1h

Yield 8 servings.

Number Of Ingredients 13

Ingredients

1 cup balsamic vinaigrette
8 large portobello mushrooms (4 to 4-1/2 inches), stems removed
4 cups chicken broth, divided
2 large sweet onions, chopped
1 medium green pepper, diced
1 medium sweet red pepper, diced
1 tablespoon pine nuts
2 garlic cloves, minced
3 tablespoons butter
2 cups uncooked arborio rice
1/2 cup plus 2 tablespoons grated Parmesan cheese, divided
1/4 cup minced fresh parsley
1/4 teaspoon pepper

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.