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.
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
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.