Portobello Mushrooms Stuffed with Baby Artichoke Spinach Risotto
2 lbs. baby artichokes, rinsed and trimmed
½ cup Champagne wine vinegar
½ tsp. salt
2½ cups vegetable or chicken broth
1 cup yellow onion, chopped
3 tbsp. Ultra Premium Extra Virgin Olive Oil
8 oz. Arborio rice
Salt and pepper, to taste
2-3 cloves garlic, minced or crushed
2 cups vegetable or chicken broth
4 cups washed baby spinach
1 cup grated Parmesan cheese (1/4 cup reserved)
1 cup breadcrumbs
2 tablespoons Ultra Premium Extra Virgin Olive Oil
6 large Portobello Mushroom caps, cleaned and stemmed
Salt and fresh ground pepper to taste
Start by preparing the baby artichokes. Leave baby artichoke whole, if small, or cut into halves or quarters.
In large saucepan, over medium heat, bring vinegar, olive oil, and salt to a simmer. Add prepared artichokes. Cover and simmer until tender (about 10 to 15 minutes). Drain well and set aside.
In small saucepan, simmer the broth & keep hot. Heat olive oil in a large saucepan over medium-high heat. Add onion and cook until translucent (about 3 minutes). Add rice. Cook and stir until all the rice is coated with oil and begins to turn golden (about 5 minutes). Add 1/2 cup of hot broth. Continue to cook and stir until rice absorbs the broth. Continue to add broth 1/2 cup at a time, cooking and stirring until each addition is absorbed. Set aside.
In a skillet over high heat, sauté drained artichokes in olive oil stirring until artichokes begin to brown add garlic a minute before removing from heat.
Stir the cooked rice into the artichokes, then 2 cups of broth. Bring to a boil and simmer until rice absorbs the broth. Stir in the baby spinach and ¾ cup of Parmesan cheese, reserving ¼ cup Parmesan for the tops of mushrooms.
Preheat the oven to 375 F.
Line a sheet pan with parchment paper. Place the mushroom caps gill side up on the sheet pan with space between. Drizzle the caps with 2 tablespoons of olive oil. Season generously with salt and pepper.
Scoop approximately ½ cup hot risotto into each cap. Add two teaspoons of breadcrumbs followed by a teaspoon of reserved Parmesan cheese to the top of the risotto.
Bake the caps uncovered in the oven for 25-30 minutes, or until the tops are nicely golden brown and the mushrooms are tender.