Risotto Stuffed Portobello Mushrooms

Serves: 
24

Portobello mushroom caps are stuffed with a creamy risotto and topped with cheese. The wine infused risotto is a delectable filling for the meaty mushroooms.

Ingredients

1 1⁄2 cups carrot, diced
2 tbsp. garlic, minced
1 tbsp. butter
2 cups arborio rice
2 cups dry white wine
1 qt. chicken stock, hot
1 cup red bell pepper, diced
1 1⁄2 cups California ripe olives, wedged
1 cup scallion, chopped
1⁄2 cup prosciutto, diced
24 portobello mushrooms, stems removed
1 cup asiago cheese, shredded

 

Steps

1. In a saucepan, sauté carrots and garlic in butter 3-5 min. Add rice and sauté 3 min. Add 1 cup wine; stir over low heat until wine is absorbed. Repeat with remaining wine.

2. Stir in chicken stock, 1⁄2 cup at a time, until stock is absorbed. Stir in red pepper.

3. Stir in hot water, 1⁄4 cup at a time, until rice is al dente. Add olives, scallion and prosciutto; cook 1 min.

4. Arrange mushroom caps on a baking sheet. Fill with risotto and sprinkle with cheese. Bake at 400° F. for 15 min.
 

More From FoodService Director

Ideas and Innovation
staff pack

To keep staff motivated, we locked them in a room together. As part of a midsemester training session, we formed work groups and sent them to a local Escape Room to see which team could play the game together most effectively and escape first. Not only was this training a great team-building experience, but it supported a local new business and gave our staff a memorable experience.

Ideas and Innovation
star employee

Senior leadership meets twice a year to do organizational talent planning for every position from the top down. We talk about who are the potential high-performers, and go through how they can grow. People are your differentiator—you need to take care of your assets, and your assets are your human resources.

Industry News & Opinion

Students at the University of Michigan in Ann Arbor will be served student-grown produce from the campus farm at dining halls this fall, M Live reports.

The dining team received its first batch of produce from UM’s on-campus farm in June, after students received the proper USDA certification to grow, harvest and deliver food to campus dining halls. In order to figure out what produce is needed, students communicate with the dining department weekly, and Michigan Dining purchases items accordingly.

"The students are involved from seed to plate," Executive Chef Frank Turchan...

Sponsored Content
college students eating

From Ovention.

Today’s colleges and universities know they should offer more than a large selection of breakfast cereals in the morning and chicken tenders at lunch to appeal to students. When it comes to what’s trending on campuses, here’s a look at what directors can tune into to boost engagement.

1. Expanded dining hours

Late-night options have long been a popular fixture on college campuses, but if it’s too late, students often choose to venture to off-campus retailers to satisfy their cravings. According to Technomic’s 2017 College & University Consumer Trend...

FSD Resources