Parmesan Risotto Stuffed Portabellas
Indulge in the savory elegance of Parmesan Risotto Stuffed Portabellas, a dish that combines creamy risotto perfection with the earthy richness of baked portabella mushrooms. Arborio rice absorbs the flavors of dry white wine and vegetable broth, creating a luscious, velvety risotto infused with garlic, onion, and freshly grated Parmesan cheese. Stuffed into meaty portabella caps and crowned with golden panko breadcrumbs, this recipe offers a satisfying balance of creamy and crunchy textures. Perfect as a vegetarian main course or an impressive appetizer, these stuffed mushrooms are easy to bake and packed with gourmet flair. Garnished with fresh parsley and a dusting of extra Parmesan, they’re a crowd-pleasing choice for dinner parties or cozy weeknight meals.
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Recipe Information
Ingredients
- 4 large caps Portabella mushrooms
- 3 tablespoons Olive oil
- 2 tablespoons Butter
- 1 small, diced Yellow onion
- 2 cloves, minced Garlic
- 1 cup Arborio rice
- 0.5 cup Dry white wine
- 4 cups Vegetable broth
- 1 cup, grated Parmesan cheese
- 2 tablespoons, chopped Fresh parsley
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 cup Panko breadcrumbs
Instructions
Preheat your oven to 375°F (190°C).
Clean the portabella mushroom caps with a damp paper towel and remove the stems and gills using a spoon. Set aside.
Heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add the diced onion and cook for 3-4 minutes, or until translucent. Stir in the minced garlic and cook for an additional 1 minute.
Add the Arborio rice to the skillet and cook, stirring frequently, for 2 minutes to toast the rice.
Pour in the white wine, stirring constantly, and cook until most of the liquid has evaporated, about 2-3 minutes.
Begin adding the vegetable broth, one ladleful at a time, stirring constantly and allowing the liquid to be absorbed before adding more. Continue this process until the rice is creamy and cooked through, about 20-25 minutes.
Stir in the grated Parmesan cheese, chopped parsley, butter, salt, and black pepper. Remove the risotto from heat and let cool slightly.
Brush the mushroom caps with the remaining tablespoon of olive oil and place them on a baking sheet, gill side up.
Spoon the risotto mixture evenly into each mushroom cap, mounding it slightly.
Sprinkle the panko breadcrumbs on top of the stuffed mushrooms for added crunch.
Bake in the preheated oven for 20 minutes, or until the mushrooms are tender and the breadcrumbs are golden brown.
Serve warm, garnished with extra parsley and Parmesan if desired.
Nutrition Facts
Calories |
1887 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.7 g | 134% | |
| Saturated Fat | 39.3 g | 196% | |
| Polyunsaturated Fat | 7.6 g | ||
| Cholesterol | 155 mg | 52% | |
| Sodium | 4352 mg | 189% | |
| Total Carbohydrate | 158.5 g | 58% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 29.2 g | ||
| Protein | 67.3 g | 135% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 1115 mg | 86% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 3802 mg | 81% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
