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Stuffed Portobellos



  • 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



  1. First prepare the risotto with diced onion and stock.
  2. After 10 minutes add the pumpkin cubes to the risotto and let them cook.
  3. Pre-cook portobello mushrooms for 5 minutes at 350 degrees F in an oven dish with some Olive Oil.
  4. When the risotto is ready, fold in 1 jar of Salsa Tartufata.
  5. Then fill the portobello mushrooms with the risotto and sprinkle some grated Parmesan cheese over it.
  6. Bake them in the oven at 350 degrees F for 6 minutes.
  7. Serve them on a bed of arugula, possibly mixed with some extra virgin olive oil with white truffle.
  8. Finally, heat a little Olive Oil in a pan and briefly fry the sage leaves in it.
  9. Garnish the portobello mushrooms with the fried sage leaves and drizzle some extra virgin olive oil with white truffle on top. Enjoy!
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