Portobello mushroom risotto + garlic shrimp + stuffed mushroom!
Spinach Stuffed Portobello
> 6 - Oakshire Portobello caps
> 1 pack of chopped spinach - frozen or fresh
> 6 oz. cream cheese
> 1/3 cup romano cheese
> 1 Egg
> 1 clove garlic chopped
> 1 Tablespoon Olive Oil
> Salt & Pepper to taste
> Sauté spinach in olive oil with garlic till water is absorbed. Mix with cream cheese, romano and egg. Let mixture cool. Brush Portobello caps with olive oil and grill 4 minutes on each side. Fill with spinach mixture. Put in baking dish and bake 20 minutes at 350.
The Recipe for Portobello mushroom risotto
> from “Always Superb: Recipes for Every Occasion” A collaborative cookbook from the Junior Leagues of Minneapolis and Saint Paul, page 210
> 2 Tb butter
> 2 Tb olive oil
> 1/2 cup finely chopped onion
> 1 garlic clove, minced
> 6 oz portobello mushrooms cut into 1/2 inch pieces
> 1 1/2 cup arborio rice
> 1/2 cup dry white wine
> 3 1/2 to 4 cups hot chicken broth
> 1 Tb thyme
> 1/4 cup (1 oz) freshly grated Parmigiano-Reggiano cheese (or Asiago)
> Salt to taste
> Pepper to taste
> freshly grated Parmigiano-Reggiano cheese (or Asiago), for garnish
> Heat the butter and olive oil in a large heavy saucepan over medium heat until the butter is melted. Add the onion and garlic. Sauté for 10 minutes or until the onion is golden brown. Add the mushroom pieces and rice. Sauté for 5 minutes or until the rice becomes translucent. Stir in the wine. Cook until almost all of the liquid has evaporated, stirring constantly.
> Stir in 1/2 to 3/4 cup hot broth. Cook until the broth is absorbed, stirring constantly. Repeat with the remaining broth. Cook until the rice is tender and the mixture is creamy. This process will take 20+ minutes.
> Stir in the thyme and 1/4 cup Parmigiano-Reggiano cheese into the risotto. Season with salt and pepper. Garnish with Parmigiano-Reggiano.