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*Scroll down for Stuffed Portobello Recipe
Stuffed Portobellos
Ingredients:
- 4 portobello mushrooms (stems removed)
- 3.5 oz Risotto
- 1 onion (diced)
- Chicken or Vegetable Stock
- 1/2 squash or pumpkin (peeled and cubed)
- Non flavored Extra Virgin Olive Oil
- White Truffle Olive Oil
- White Wine
- 1 jar of Salsa Tartufata
- 1.5 oz Parmesan cheese
- 1.5 oz Arugula
- 12 Sage Leaves
Method:
- First prepare the risotto with diced onion and stock.
- After 10 minutes add the pumpkin cubes to the risotto and let them cook.
- Pre-cook portobello mushrooms for 5 minutes at 350 degrees F in an oven dish with some Olive Oil.
- When the risotto is ready, fold in 1 jar of Salsa Tartufata.
- Then fill the portobello mushrooms with the risotto and sprinkle some grated Parmesan cheese over it.
- Bake them in the oven at 350 degrees F for 6 minutes.
- Serve them on a bed of arugula, possibly mixed with some extra virgin olive oil with white truffle.
- Finally, heat a little Olive Oil in a pan and briefly fry the sage leaves in it.
- Garnish the portobello mushrooms with the fried sage leaves and drizzle some extra virgin olive oil with white truffle on top. Enjoy!