PORTOBELLO RISOTTO WITH MASCARPONE
Portobello mushrooms add a beefy flavor to this creamy classic. Each serving is topped with soft, buttery mascarpone cheese, which makes it extra special. -Carmella Ryan, Rockville Centre, New York
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, heat water and broth and keep warm. In a large saucepan, saute shallots and garlic in oil for 2-3 minutes or until shallots are tender. Add the rice, thyme, salt and pepper; 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, 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.) , Add mushrooms and Parmesan cheese; stir gently until cheese is melted. Garnish each serving with a heaping tablespoon of mascarpone. Serve immediately. Freeze option: Before adding mascarpone cheese, freeze cooled risotto mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary. Garnish as directed.
Nutrition Facts : Calories 350 calories, Fat 21g fat (10g saturated fat), Cholesterol 51mg cholesterol, Sodium 393mg sodium, Carbohydrate 31g carbohydrate (1g sugars, Fiber 1g fiber), Protein 7g 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 Main Dish Recipes Rice Risotto Recipes
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
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.
PORTOBELLO MUSHROOMS WITH WHITE BEANS AND PROSCIUTTO
Provided by Larraine Perri
Categories Bean Mushroom Appetizer Bake Fall Healthy Prosciutto Party Self Sugar Conscious
Yield Serves 4
Number Of Ingredients 14
Steps:
- Heat oven to 450°. On a rimmed baking sheet lined with parchment paper, place caps top up. In a bowl, whisk 2 teaspoons oil and vinegar and season with salt and black pepper. Brush caps with oil mixture; reserve remaining mixture. Bake until tender, 8 minutes. In a skillet over medium heat, heat remaining 2 teaspoons oil. Cook shallots until soft, 2 minutes. Add garlic and rosemary; cook, 1 minute. Stir in beans and broth; season with black pepper. Remove from heat, stir in prosciutto and parsley and transfer to a bowl. In the same skillet over medium heat, cook spinach until wilted, 1 minute. Drain juice from caps and return to baking sheet, top down; brush with remaining oil mixture. Stuff caps with bean mixture and spinach. In a bowl, combine panko and Parmesan; divide among caps. Coat caps with cooking spray; bake until panko is golden, 10 minutes.
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
ROASTED PORTOBELLO PEPPER CAPS WITH GOAT CHEESE
How to make Mediterranean Roasted Portobello Caps stuffed with vegetables and goat cheese and topped with za'atar oil. Quick and easy vegetarian recipe.
Provided by Tori Avey
Categories Main Course
Time 30m
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F. Grease a half baking sheet generously with olive oil. Cut the stems out of the portobelllo mushrooms, then place them on the oiled baking sheet, ribs facing upward. Sprinkle the mushrooms with smoked paprika, salt and pepper. Roast the mushroom caps, ribs facing up, for 15 minutes.
- I usually do the chopping and prepping of the veggies while the caps are roasting. In a bowl, stir together the chopped bell peppers, chopped tomato, and chopped olives. Crumble the goat cheese into rough crumbles.
- Remove mushrooms from the oven and drain off any liquid that has accumulated during cooking.
- Divide the vegetable mixture evenly between the 4 caps, spooning it into the cap to make an even layer.
- Divide the crumbled goat cheese evenly between the four caps. Sprinkle the top of each stuffed cap with 1 tsp breadcrumbs or nut crumbs.Return to the oven and continue roasting for another 10-15 minutes.
- Meanwhile, stir together the za'atar with the olive oil until well blended. Let the mixture sit while mushrooms are roasting.
- When the cheese starts to lightly brown around the edges, remove the portobello caps from the oven. Drizzle lightly with the za'atar oil, then sprinkle with the chili pepper flakes (use more or less to taste). Sprinkle with salt and pepper to taste. Serve.
Nutrition Facts : Calories 160 kcal, Carbohydrate 7 g, Protein 9 g, Fat 12 g, SaturatedFat 6 g, Cholesterol 16 mg, Sodium 540 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
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HOW TO MAKE A PORTOBELLO MUSHROOM RISOTTO - EASY
From food.onehowto.com
5/5 (3)
- The secret to a perfect and creamy portobello mushroom risotto involves choosing the best type of rice that contains a lot of starch. The rice made for making risotto is Arborio, but if you cannot get it, it can be replaced perfectly with bomba rice.Keep in mind: if you choose a long-grain rice or a type of basmati, you won't get the texture needed for this dish and the result won't be as good.
- To start making your mushroom risotto, prepare a homemade vegetable broth, for a tastier base to your dish. You can also purchase ready-made broth if you want to hurry the process up a bit. It is important that the broth is very hot when preparing the risotto, so start heating it up.
- Cut the garlic and onion into very small cubes and separately put them aside. Then, thoroughly wash the portobello and white mushrooms, remove all the dirt and cut them into thin slices, also keep them aside until it's time to use them.
- In a skillet, drizzle some olive oil over a medium heat flame. Once hot, lower the heat and stir in the chopped 3 cloves of garlic, sauté them and take care not to burn them or you'll have to repeat this process.Once the garlic is soft and golden, add the portobello and white mushrooms, a teaspoon of salt and some black pepper. Stir and cook. These will begin to lose their water and will colour. Once they are ready, turn off the heat and set them aside without removing the water that they have released while cooking.
PORTOBELLO RISOTTO - TARA'S MULTICULTURAL TABLE
From tarasmulticulturaltable.com
Cuisine ItalianCategory Side DishServings 2Total Time 40 mins
- In a large pan, drizzle olive oil over medium heat. Add onions and cook, stirring often, until softened and translucent. Stir in the garlic and rosemary. Cook until fragrant, about 1 minute. Add the mushrooms and cook until beginning to soften and darken in color.
- Stir in the rice and cook until translucent. While stirring continuously, pour in the wine. Cook until the liquid disappears. Continue to stir and pour in the stock, 1/2 cup at a time, waiting until the stock is reduced and thickened before adding more. Stir constantly until rice is tender, 15-20 minutes.
PORTOBELLO MUSHROOMS STUFFED WITH BARLEY RISOTTO - PUREWOW
From purewow.com
2.8/5 (644)Total Time 1 hr 15 minsServings 4Calories 480 per serving
- Preheat the oven to 375°F. Line a baking sheet with parchment paper. Brush the mushroom caps with the olive oil and season with salt and pepper. Transfer to the baking sheet.
- In another medium pot, melt the butter over medium heat. Add the onion and sauté until translucent, about 5 minutes. Add the garlic and sauté until fragrant, about 1 minute more.
- Add the barley and cook for 45 seconds, stirring constantly. Add the white wine and bring to a simmer; stir until the wine is mostly absorbed by the grains.
STUFFED PORTOBELLO MUSHROOMS - RICARDO
From ricardocuisine.com
5/5 (48)Total Time 50 minsCategory AppetizersCalories 395 per serving
- Remove and finely chop the mushroom stems. Set aside. Using a spoon, scrape out the gills (the black part on the underside of the mushroom cap) and discard. Set aside.
- In a large bowl or freezer bag, combine all the ingredients. Add the mushroom caps and coat well. Marinate for about 10 minutes.
- Fry the bacon in a skillet over medium heat until browned. Add the chopped mushroom stems, asparagus, bell pepper and onion. Season with salt and pepper. Sauté over medium-high heat for about 2 minutes. Add the broth. Bring to a boil and reduce until almost dry. Add the croutons and mix well. Set aside.
PORTOBELLO MUSHROOM RISOTTO - MADELEINE SHAW
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From allourway.com
5/5 (13)Total Time 30 minsCategory Light Lunch, Risotto SideCalories 392 per serving
- Heat 1 Tablespoon olive oil in wide, heavy saucepan over medium-high heat. Stir in the mushrooms and cook until soft, about 4 minutes. Remove mushrooms and their liquid -- set aside.
- Heat the remaining 2 Tablespoon of olive oil in the wide pan, stir in the diced shallot. Cook onion about 2 minutes, stirring often. Add rice, stirring to coat with oil. Toast the rice until the edges become translucent, 1 to 2 minutes, and the rice has taken on a pale, golden color. Pour in the wine and stir until evaporated. Add 1/2 cup of the hot broth and a pinch of salt. Cook, stirring constantly, until all the chicken broth has been absorbed. Add another 1/2 cup of broth to the rice, and stir until the broth is absorbed. Continue adding the hot broth and cook until each batch has been absorbed. Stir constantly and adjust the level of heat so the rice is simmering very gently until the rice mixture is creamy but al dente. Taste to make sure! This will take about 15 to 20 minutes after the first liquid has been added.
MUSHROOM RISOTTO - PASS ME SOME TASTY
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5/5 (3)Total Time 40 minsCategory DinnerCalories 466 per serving
- Heat olive oil in a large pot over medium-low heat. Add onion, stirring occasionally, until onions become soft and translucent. Add garlic and continue to stir until the garlic becomes fragrant (about 30 seconds).
- Heat olive oil and butter in a non-stick skillet over medium heat. Add the mushrooms, garlic, salt, and pepper and cook for about 8 minutes until the mushrooms are slightly browned, tender, and begin to release their juices.
VEGAN PORTOBELLO MUSHROOM RISOTTO - VEGANOSITY
From veganosity.com
Reviews 2Category Main Course, Side DishCuisine Italian, VeganTotal Time 50 mins
- Heat the 10 cups of mushroom broth in a large saucepan and keepwarm. You can use vegetable broth if you can’t find mushroom broth, but knowthat you’ll lose much of the earthy mushroom flavor.
- Heat 1 tbsp of olive oil (or 3 tbsp broth) in a large skillet.When the oil is hot, add the mushrooms (they should sizzle) and sauté untilthey are nicely browned. NOTE: Don’t salt the mushrooms before they are brownedor they’ll lose most of their moisture and become tough.
- Add the 1 tbsp of Italian seasoning and salt and pepper to tasteto the mushrooms and stir to combine. Cook for 1 minute and remove themushrooms from the heat and set aside.
- Add the remaining tbsp of olive oil (or 3 tbsp of broth SEENOTE) to a risotto pan, or a deep saucepan.
PORTOBELLO-MUSHROOM AND RED-PEPPER PIZZA - FOOD & WINE
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5/5 Category Portobello MushroomServings 1
- Heat the oven to 450°. In a large frying pan, heat 3 tablespoons of the oil over moderately high heat. Put the peppers in the pan and cook, stirring occasionally, for 10 minutes. Add the mushrooms and the salt and cook, stirring occasionally, until the mushrooms are golden, about 10 minutes more.
- Meanwhile, oil a 14-inch pizza pan or large baking sheet. Press the pizza dough onto the pan in an approximately 14-inch round or 9-by-13-inch rectangle.
- Spread the peppers and mushrooms on the pizza crust. Bake for 12 minutes. Sprinkle on the garlic, black pepper, and basil. Top with the mozzarella and then with the Parmesan. Drizzle with the remaining 3 tablespoons oil. Bake until the cheese is bubbling and beginning to brown, about 10 to 15 minutes longer.
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Reviews 4Servings 6Cuisine ItalianCategory Main
- Preheat oven to 400 degrees. Brush the mushroom caps with 1 tablespoon olive oil. Place the mushrooms gill side up on a baking tray. Lay 1 sprig of rosemary over each of the mushrooms. Place the mushrooms in the oven.
- Roast the portobello mushrooms for 10 minutes, then turn the mushrooms over to to roast for another 10 to 15 minutes. Remove the mushrooms to cool when they have cooked through. Set mushrooms aside, and cut into bite size pieces when the mushrooms have cooled a bit.
- As the mushrooms are roasting, start working on the risotto. Bring the stock to a simmer, then reduce heat to keep warm.
- In another large nonstick pot, add the remaining tablespoon olive oil. Heat on medium, then add the prosciutto. Cook about 5 minutes until the prosciutto browns, then remove the prosciutto and set aside. Break the prosciutto into bite sized pieces to add to the risotto later.
PORTOBELLO MUSHROOM “RISOTTO” - DJ FOODIE
From djfoodie.com
- First, you want to start the mushrooms. Remove the stems and set them aside. I personally cut the gills from underneath the mushrooms. The gills tend to color everything and can also hide bits of dirt and sand. This step is optional, but you can scrape them out with a spoon, or lay the mushroom on its top and slice into the mushroom from the side and cut the gills off, this way.
- Cut one mushroom in half and dice the half into small pieces about as big as a finger nail. Set aside.
- Chop the remaining 1 1/2 mushrooms and stems, until they are very finely diced. This can also be done in a food processor. It's not uncommon for me to use a cheese grater for mushrooms, also. The idea is to get the mushrooms very very small, but not a puree.
- In a large sauté pan, over medium heat, melt your 1 tbsp butter. Sauté the portobello dice, with a little salt and pepper. When they are cooked, set them aside.
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