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Stuffed Portobello Mushrooms with Swiss Chard Risotto and Parmesan Recipe

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4.2 from 39 reviews

This recipe features hearty portobello mushrooms stuffed with a creamy risotto made from arborio rice, sautéed Swiss chard, shallots, garlic, and freshly grated Parmesan. Enhanced with olive oil, butter, and a splash of white wine or dry vermouth, these stuffed mushrooms make a perfect appetizer or light main dish. You can prepare the risotto either on the stovetop or quickly in an Instant Pot, making this recipe versatile and satisfying.

Ingredients

Vegetables and Aromatics

  • 1 medium shallot – sliced
  • 16 oz Swiss chard – chopped
  • 2 large garlic cloves – minced
  • 2 portobello mushroom caps

Dairy and Fats

  • 8 oz fresh Parmesan – grated
  • 4 tbsp olive oil
  • 2 tbsp unsalted butter

Grains and Liquids

  • 8 oz arborio rice
  • 2 oz white wine or dry vermouth
  • Garlic powder – a sprinkle
  • Salt & pepper – to taste

Broth Options

  • For stovetop risotto: 28 oz vegetable broth or chicken broth
  • For Instant Pot risotto: 16 oz vegetable broth or chicken broth

Instructions

  1. Prepare the Mushrooms: Gently clean the portobello mushroom caps with a damp cloth and remove the stems. Set aside to be stuffed later.
  2. Sauté Aromatics and Greens: In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced shallots and minced garlic, sautéing until fragrant and translucent. Add the chopped Swiss chard and cook until wilted, about 3-4 minutes. Season with a pinch of salt and pepper.
  3. Cook the Risotto (Stovetop Method): In a saucepan, melt 2 tablespoons of unsalted butter with 2 tablespoons of olive oil over medium heat. Add the arborio rice and stir to coat the grains. Pour in the white wine or dry vermouth and cook until absorbed. Gradually add warm vegetable or chicken broth (28 oz) one ladle at a time, stirring constantly until the liquid is absorbed before adding more. Continue until rice is creamy and al dente, about 18-20 minutes.
  4. Cook the Risotto (Instant Pot Method): Set the Instant Pot to sauté and heat 2 tablespoons of olive oil. Add arborio rice and stir to coat. Pour in white wine or dry vermouth and cook until absorbed. Add 16 oz broth, close the lid, and set to high pressure for 6 minutes. Allow natural pressure release for 10 minutes before opening. Stir well to finish the risotto consistency.
  5. Combine Risotto and Swiss Chard: Mix the sautéed Swiss chard, shallots, and garlic into the cooked risotto. Stir in grated Parmesan cheese and season with garlic powder, salt, and pepper to taste.
  6. Stuff the Mushrooms: Spoon the risotto mixture evenly into the portobello mushroom caps, pressing lightly to fill them.
  7. Bake the Stuffed Mushrooms: Preheat the oven to 375°F (190°C). Place the stuffed mushroom caps on a baking sheet and bake for 20 minutes until tender and golden on top.
  8. Serve: Remove from the oven and allow to cool slightly before serving. Garnish with extra Parmesan or fresh herbs if desired.

Notes

  • You can substitute Swiss chard with spinach or kale if preferred.
  • For a richer flavor, use chicken broth instead of vegetable broth.
  • Adjust the amount of broth for desired risotto consistency.
  • Portobello mushrooms can be replaced with large cremini mushrooms for smaller servings.
  • Leftover risotto can be refrigerated and gently reheated with a splash of broth.

Find it online: https://justsosavory.com/stuffed-portobello-mushrooms-with-swiss-chard-risotto-and-parmesan-recipe/