Risotto Stuffed Portobellos With Fried Kale

Risotto Stuffed Portobellos With Fried Kale

March 24, 2015

When I cook, I usually make a couple similar dishes at the same time both to test recipes and for variation. This week, I was craving portobellos (portabellas) and wanted to play around with them a bit. For the first dish, I grilled asparagus spears, large portobellos, and a few large garlic cloves. I stuffed the grilled mushrooms with a creamy risotto mixed with the asparagus and garlic (recipe at the end). Because we’re meat eaters in this family, I also grilled up some lamb, chopped up some mushrooms, and added them to the remaining risotto (what I didn’t stuff in the portobello caps). I topped the lamb with Crispy Kale. I have friends who are vegans (you know who you are, Joanna!), so I try to put up recipes that don’t include meat or recipes that can easily be made without or with subsitutions. When you make this dish, use whatever veggies you have on hand. Start by grilling them, then cut them small and add to the risotto. The fried kale is like eating crispy air! It’s also a healthy snack and a special treat. Have fun making this recipe your own!

Prep 0 mins
Cook 0 mins
Ready-in 0 mins
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Ingredients

4 large Portobello mushroom caps
Whole, large garlic cloves
Asparagus spears
Risotto, follow package directions for 4 servings
4 sprigs Fresh thyme
5 to 6 C Vegetable or chicken stock
1 Onion, diced
Baby kale leaves
1 Lemon, zested
Butter
Olive oil
Parmesan cheese, finely grated
Salt
Freshly ground black pepper

Instructions

  1. Heat grill to medium high. Wipe mushroom caps with damp paper towel, spear garlic cloves, and break off woody ends of asparagus. Brush everything with olive oil, season with salt and pepper, and set aside.
  2. Cook risotto according to package directions using the vegetable or chicken stock, adding thyme and diced onion. While risotto cooks, place mushrooms on grill. Add spear of garlic cloves to grill, turning often, so as not to burn aim for heavily browned and tender. Add asparagus to the grill last because it only takes a few minutes.
  3. While the asparagus is grilling, heat about 1 C olive oil in small saute pan. Have paper towels laid out and salt handy. Add kale to oil; it will take just a few seconds to fry up and may spatter and sizzle. When crispy, use a slotted spoon to remove from pan, and lay out on paper towels. Sprinkle with salt.Remove mushroom caps, garlic, and asparagus from grill. Cut asparagus into one-inch pieces, and thinly slice the garlic. Remove thyme stems from risotto. Taste risotto for seasoning. Mix 2 to 3 T butter, sliced garlic, lemon zest, and asparagus into the risotto.
  4. To assemble, place one mushroom cap on a plate, heap with risotto, and top with Crispy Kale and a sprinkle of parmesan cheese.

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