Elegant Stuffed Portobellos

In Main Dishes, Recipes by the dirty hippie and the bohemian girl3 Comments

Our Elegant Stuffed Portobellos are easy as far as skill level, but they do take a little time. Plan for about one hour of kitchen work if you are cooking solo. And since you’re cooking with white wine, you get to drink wine while you stir rice on the stove top!

This recipe is vegan and gluten-free as written. If you need gluten-free breadcrumbs, we like Metropolitan Gourmet, but use any bread crumbs you prefer. A few other tips: don’t skip soaking the sun-dried tomatoes, it greatly effects the texture and taste in the stuffing; in case you don’t like wine, just sub in the same amount of water, vegetable broth or coconut milk; finally, don’t try to add all the liquid to the arborio rice at once – you’ve got to do it gradually or the recipe won’t work and you end up with crunchy rice.

Elegant Stuffed Portobellos
These stuffed portobello mushrooms are filled with yummy risotto. Vegan and gluten-free.
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2484 calories
349 g
0 g
86 g
46 g
11 g
3562 g
3809 g
54 g
0 g
66 g
Nutrition Facts
Serving Size
3562g
Amount Per Serving
Calories 2484
Calories from Fat 744
% Daily Value *
Total Fat 86g
132%
Saturated Fat 11g
53%
Trans Fat 0g
Polyunsaturated Fat 19g
Monounsaturated Fat 47g
Cholesterol 0mg
0%
Sodium 3809mg
159%
Total Carbohydrates 349g
116%
Dietary Fiber 55g
220%
Sugars 54g
Protein 46g
Vitamin A
13%
Vitamin C
182%
Calcium
285%
Iron
140%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. MUSHROOMS
  2. six large whole portobello mushroom caps
  3. MARINADE
  4. 1/3 cup balsamic vinegar
  5. 1/4 cup olive oil
  6. 1 tsp. dried basil
  7. 1 tsp. dried oregano
  8. 1 clove garlic
  9. 2 Tbl. agave
  10. salt/black pepper to taste
  11. 3 sun-dried tomatoes
  12. RISOTTO STUFFING
  13. 4 sun-dried tomatoes, soaked in water and sliced
  14. 1 Tbl. olive oil
  15. 1 shallot, minced (about 1/2 cup)
  16. 3 cloves garlic, minced
  17. 1 cup arborio rice (do not substitute!)
  18. 1 cup white wine (we used Chardonnay)
  19. 3 cups vegetable broth (water or coconut milk also work)
  20. salt, to taste
  21. 1/2 tsp. white pepper
  22. zest from one lemon
  23. 1/3 cup roasted red peppers, roughly chopped (jarred kind works!)
  24. 2 tsp. fresh thyme leaves
  25. 1/3 cup bread crumbs (your favorite)
  26. 1/4 cup pine nuts, optional to garnish
Instructions
  1. Begin by popping the stems off the portobellos, taking care not to break them in half. Carefully peel the skin from the outside. This helps the 'shrooms absorb the marinade. Place prepped portobellos in a shallow dish; set aside.
  2. For the marinade, add balsamic vinegar, olive oil, dried basil, dried oregano, 1 garlic clove, agave, 3 sun-dried tomatoes and salt/pepper to a food processor or blender. Process briefly, until all ingredients are broken down and marinade is emulsified and smooth.
  3. Pour marinade over the portobellos and make sure all sides are well coated. Rub them gently to really work the flavors into the 'shrooms. Place in fridge while you make the risotto.
  4. Preheat oven to 350. Add 4 sun-dried tomatoes to a dish of warm water (you can also use white wine or olive oil, or a mix to rehydrate!)
  5. In a large pot over medium heat, add minced shallots and garlic to 1 Tbl. olive oil. Saute about 3 to 5 minutes, until translucent and fragrant. Add arborio rice and toast for 3 to 4 minutes, stirring constantly.
  6. Add white wine and veggie broth to shallot/rice mixture, 1/2 cup at a time. Stir constantly. Only add more when each 1/2-cup of liquid is absorbed, until all wine and broth is in the rice. This process will make the rice creamy and creates risotto's signature texture.
  7. After all liquid is in the risotto, stir in salt and white pepper, lemon zest, roasted red peppers and fresh thyme leaves. Slice soaked sun-dried tomatoes and add to risotto. Remove from heat.
  8. Place marinaded portobellos, gills-side up, on a baking sheet with edges or into a large casserole dish. Scoop a generous portion of risotto onto each mushroom and sprinkle top with bread crumbs. Bake in oven at 350 for about 15 to 20 minutes, until top is slightly browned and mushrooms are tender.
  9. Serve warm, sprinkled with pine nuts, if desired. This elegant dish is wonderful with a glass of white wine and a simple salad of spring greens or arugula.
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calories
2484
fat
86g
protein
46g
carbs
349g
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the dirty hippie and the bohemian girl

the dirty hippie and the bohemian girl

the dirty hippie and the bohemian girl are working artists based in Baltimore. They write an eco-aware, flower power, neo-hippie, vegan blog that features travel profiles, original recipes and candid book & product reviews. They are excited to join forces with Sister Eden!

To visit the dirty hippie and the bohemian girl's website, click their byline. To read the rest of their posts on Sister Eden, click their tag at the top of the post.
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