Portobello Mushrooms Stuffed With Risotto

• 2 tbsp vegetable or olive oil
• 7 oz baby Portobello mushrooms, sliced
• 3 tbsp butter
• 1 None medium onion, finely chopped
• 2 cloves garlic, minced
• 7 oz Arborio rice
• 5.25 oz roasted red peppers, sliced
• 2 oz Parmesan cheese, shaved
• 3 cups hot vegetable stock
• 3 oz baby spinach
• 4 None Portobello mushrooms

1. Heat 1 tbsp oil in a large heavy-bottomed saucepan over medium heat. Saute sliced mushrooms until tender. Set aside.
2. Add butter and saute onion and garlic for 5 mins, or until softened. Add rice and cook for 1 min. Reduce heat. Add peppers and 1 oz Parmesan. Season. Add hot stock, 1 ladleful at a time, stirring constantly, until all liquid is absorbed. Add spinach and sauteed mushrooms.
3. Meanwhile, preheat oven to 400u0b0F. Place Portobello mushrooms, stem-side up, on a baking tray. Drizzle with remaining oil. Season and bake for 15 mins, or until tender. Transfer to serving plates. Top with risotto and remaining Parmesan. Season. Serve immediately.

vegetable, baby portobello mushrooms, butter, onion, garlic, rice, red peppers, parmesan cheese, baby spinach, mushrooms

Taken from recipes-plus.com/api/v2.0/recipes/25653 (may not work)