The Spicy Olive’s Portobello Mushrooms Stuffed with Artichoke Spinach Risotto
Servings Prep Time
6servings 30minutes
Cook Time
30 minutes
Servings Prep Time
6servings 30minutes
Cook Time
30 minutes
Ingredients
For Baby Artichokes
  • 2lbs. baby artichokesrinsed and trimmed
  • 1/2cup The Spicy Olive’s Champagne balsamic vinegar
  • 1/4cup The SPicy Olive’s Ultra Premium extra virgin olive oil
  • 1/2tsp Salt
For the Risotto
  • 2 1/2cups chicken or vegetable broth
  • 1cup yeloow onionchopped
  • 3Tbsp The Spicy Olive’s Ultra Premium single varietal olive oil
  • 1cup Arborio Rice
  • salt and pepper to taste
For Assembly
  • 2-3 garlic clovesminced
  • 2cups vegetable or chicken broth
  • 4cups Baby Spinachwashed
  • 1cup Parmesan Cheesereserve 1/4 cup
  • 1cup bread crumbs
  • 2Tbsp The Spicy Olive’s Ultra Premium single varietal olive oil
  • 6large Portobello Mushroom capscleaned and stemmed
  • Salt and fresh ground pepper to taste
Instructions
  1. 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, salt to a simmer. Add prepared artichokes. Cover and simmer until tender (about 10 to 15 minutes). Drain well and set aside.
  2. In small saucepan, broth until simmering; 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).
  3. 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.
  4. Stir the cooked rice into the artichokes, then 2 cups broth. Bring to a boil and simmer until rice absorbs the broth. Stir in baby spinach and ¾ cup of Parmesan cheese, reserving ¼ cup Parmesan for the tops of mushrooms.
  5. Preheat the oven to 375 F.
  6. 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.
  7. 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.
  8. Bake the caps uncovered in the oven for 25-30 minutes, or until the tops are nicely golden brown and the mushrooms tender.