Mushroom Shells, Risotto Style Recipe

Ingredients:

• 4 large portobello mushroom caps
• 2 cups mushroom broth
• 1 cup arborio rice
• 1/2 cup dry white wine
• 2 cloves garlic, minced
• 1 small onion, diced
• 2 tablespoons butter
• 1/4 cup parmesan cheese, grated
• 1 tablespoon olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 350°F. Carefully remove the stems from the portobello mushrooms and set aside for another use. Use a spoon to scrape out the gills and discard.
2. Brush the mushroom caps with olive oil and season with salt and pepper. Place in a baking dish and bake for 10-12 minutes, until the mushrooms are slightly softened.
3. In a medium saucepan, bring the mushroom broth to a simmer.
4. In a separate saucepan, melt the butter over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
5. Add the arborio rice to the onion and garlic mixture and stir well to coat with butter. Cook for 2-3 minutes, until the rice is slightly toasted.
6. Add the wine to the rice and stir continuously until the wine is absorbed by the rice.
7. Add the warm broth to the rice mixture, one ladleful at a time, stirring continuously until each ladleful is absorbed before adding the next. Continue this process for about 20-30 minutes, or until the rice is tender and creamy.
8. Add the parmesan cheese to the rice and stir well to combine.
9. Fill each mushroom cap with the risotto mixture, mounding it slightly on top.
10. Return to the oven and bake for an additional 10-12 minutes, until the mushrooms are tender and the filling is heated through.

Verdict:

These mushroom shells are a delicious and elegant dish that is perfect for a special occasion. The creamy risotto filling pairs perfectly with the meaty portobello mushrooms, and the parmesan cheese adds a rich depth of flavor. Serve as an appetizer or side dish for a memorable meal.

Serving Suggestions:

Serve these mushroom shells alongside a simple green salad or a grilled steak for a hearty and satisfying meal. Alternatively, serve as a vegetarian main course with roasted vegetables and a glass of dry white wine.