Portabello Mushroom And Pepper Risotto Recipes

PORTABELLO MUSHROOM AND PEPPER RISOTTO

Portabello Mushroom and Pepper Risotto image

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

Ingredients

3 tablespoons olive oil
1 sweet onion (such as Vidalia®), diced
1 green bell pepper, diced
4 large portobello mushroom caps, cut into 1/2-inch slices
kosher salt and ground black pepper to taste
2 cups Arborio rice
¾ cup dry white wine
6 cups chicken stock, or more if needed
½ cup heavy cream
½ cup grated Parmesan cheese

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

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

Categories Side Dishes

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.

SPICY PORTOBELLO MUSHROOMS AND ROASTED RED PEPPERS

Spicy Portobello Mushrooms and Roasted Red Peppers image

Provided by Food Network

Categories side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 6

Ingredients

2 tablespoons extra-virgin olive oil
4 tablespoons crushed red pepper flakes
4 tablespoons crushed dried oregano
2 cloves garlic, minced
6 large portobello mushroom caps, cleaned, and sliced into 1/2-inch strips
2 (12-ounce) jars roasted red peppers, drained and sliced

Steps:

In a large skillet, combine the oil, pepper flakes, oregano, and garlic. Place the skillet over medium heat and cook, stirring occasionally, until aromatic.
Add the mushrooms and roasted peppers and cook, stirring, until heated through. Serve immediately with meat, chicken or fish.
Variation: If making as a vegetarian main dish, add 1/2 bag chopped spinach and 2 scallions, sliced thinly. Serve with couscous or noodles.

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