Smoked Gouda Risotto Stuffed Portobello Mushrooms with Caramelized Onions

A classic American vegetarian dish with smoked Gouda risotto stuffed into meaty Portobello mushrooms and topped with caramelized onions, creating a harmonious balance of flavors and textures.

🛒 Ingredients

• 4 cups Portobello mushrooms
• 2 tbsp Olive oil
• 1 cups Onions
• 3 cloves Garlic
• 1 1/2 cups Smoked gouda cheese
• 2 cups Risotto
• 1/2 cup Asiago cheese
• 4 tbsp Butter
• 1 cup Heavy cream
• 1 tsp Salt
• 1/2 tsp Black pepper
• 1 sprig Fresh thyme

👨‍🍳 Instructions

1. 1

   Step 1: Preheat oven to 400°F (200°C). Clean and prepare the Portobello mushrooms by removing the stems and gills, and scraping the caps with a spoon to create a shallow dish.

2. 2

   Step 2: In a large saucepan, heat the olive oil over medium heat. Add the chopped onions and sauté for 8-10 minutes, or until caramelized and golden brown.

3. 3

   Step 3: In a separate saucepan, combine the risotto and 2 cups of water. Cook, stirring constantly, until creamy and tender, about 20-25 minutes.

4. 4

   Step 4: Stir in the smoked gouda cheese, Asiago cheese, butter, heavy cream, salt, and black pepper until smooth and well combined.

5. 5

   Step 5: Stuff each mushroom cap with the risotto mixture, dividing it evenly among the four mushrooms.

6. 6

   Step 6: Place the stuffed mushrooms in a baking dish and drizzle with a little olive oil. Sprinkle with thyme and bake for 20-25 minutes, or until the tops are golden brown and the filling is heated through.

7. 7

   Step 7: Remove from the oven and let cool for a few minutes before serving.

8. 8

   Step 8: Garnish with fresh thyme and serve hot.

💡 Pro Tips

To prevent the risotto from becoming too dry, add a little more water or cream if necessary. To make the dish more substantial, serve with a side of roasted vegetables or a green salad. To store leftovers, refrigerate for up to 3 days or freeze for up to 2 months.

📊 Nutrition per Serving