2 Reviews

I would give the concept of this recipe 5 stars, but because I made so many changes, I don't think it is fair to rate. I made a box of parmesan risotto per direction on the box and skipped right through step 11. Using smaller mushroom caps, I baked them in a 350 oven for about 15 minutes, removed them added 1/4 cup of risotto to each and topped with a slice of fresh mozzarella. I then baked them for 15 more minutes until the cheese melted. I did make the spinach as directed adding about 1/8 cup of chopped procuitto to the pan with the onion & garlic. Fabulous roasted flavor. This adaptation made it a simple side dish when making a labor intensive main dish.

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Cook4_6 January 22, 2008

RedBird1, you've got a real winner here. Very easy to prepare and instructions were perfectly clear. Only made one addition and that was to throw a nice pinch of salt into the rice mixture as it needed just a little bit of spice. Otherwise did eveything as specified in recipe. Also, the stuffing can be made ahead of time and placed on the mushrooms, then refridgerate. Just make sure to add the water before baking! Thanks for a great stuffed mushroom recipe!

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Chippie1 March 05, 2005
Parmesan Risotto Stuffed Portabellas