Risotto Stuffed Portobellos Food

RISOTTO-STUFFED PORTOBELLOS

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.

PARMESAN RISOTTO STUFFED PORTABELLAS

Steps:

• Bring broth and water to a simmer in a medium saucepan (do not boil).
• Turn heat to low and keep warm.
• Preheat oven to 375.
• Heat 2 tsp oil in a large saucepan over medium-high heat.
• Add onion, celery, carrot; sauté for 1 minute.
• Add rice and sauté for 5 minutes.
• Stir in wine and stir constantly 5 minutes or until liquid is nearly absorbed.
• Add 1/2 cup of broth.
• When liquid is nearly absorbed, add another ½ cup of broth.
• Continue until all broth is added and rice is tender.
• Remove from heat and stir in Parmesan cheese and green onions.
• Remove stems from mushroom caps (if necessary) and discard.
• Place the caps, gill (bottom) side up, in a 13x9 baking dish.
• Spoon 1 ¼ cups of the risotto mix into each cap and top with 1 tbsp mozzarella cheese.
• Pour ½ c water into the bottom of the baking dish.
• Bake at 375 for 30 minutes or until tender.
• Heat 1 teaspoons.
• olive oil in a large pan over medium-high heat until hot.
• Add chopped onion and garlic; sauté until tender.
• Add spinach; sauté 2 minutes or until wilted.
• Arrange ½ c spinach on each plate and place the mushroomcaps on top to serve.

SAUSAGE-STUFFED PORTOBELLO MUSHROOMS

Steps:

• Preheat the oven to 400 degrees F.
• Using your hands, lightly rub each portobello mushroom with 2 teaspoons of olive oil.
• Cook the sausage in a medium skillet until browned, about 4 minutes. Add the onion, bell pepper, celery, and mushroom stems and cook until softened, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds. Remove from heat.
• Transfer sausage-vegetable mixture to the bowl of a food processor. Add, 1/4 cup of the bread crumbs, 1/4 cup of Parmesan, 1/4 cup of parsley, the Essence, and the remaining 2 teaspoons of olive oil. Pulse until mixture is finely chopped and comes together slightly, about 30 seconds. Transfer the mixture to a bowl, add the egg, and stir until well combined.
• Divide the filling among the mushroom caps, about 1/2 cup for each mushroom. Place the filled mushrooms on a baking sheet. Combine remaining 1/4 cup of bread crumbs and 1/4 cup of Parmesan in a small mixing bowl. Divide the bread crumb mixture evenly among the tops of the mushrooms. Bake until golden brown on top and the mushrooms are tender, about 15 to 18 minutes. Remove from oven and let cool slightly. Garnish with remaining tablespoon of parsley, drizzle with olive oil and vinegar and serve warm or at room temperature.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
• Published by William and Morrow, 1993.

PORTOBELLO STUFFED WITH RICOTTA AND SAUSAGE

Steps:

• Cook the sausage until done. Cut into small chunks.
• Place 1/4 cup of ricotta inside the portobello cap, gently spread it around evenly.
• Sprinkle the garlic powder and oregano over the ricotta.
• Add sausage chunks on top of the ricotta and bake at 375 for 15-20 minutes. Mushroom will be softer when done.