Stuffed Portobello Mushroom Caps with Roasted Root Vegetable Risotto

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Ingredients

  •   8 large portobello mushroom caps, stems removed and cleaned
  •   3 1/2 tablespoons olive oil, divided
  •   1 pound carrots or parsnips, peeled, quartered lengthwise and cut into 1-inch pieces (cubed beets would also be great here, as would rutabaga or celery root)
  •   salt and pepper
  •   5 cups low-sodium vegetable broth
  •   1 medium white or yellow onion, diced
  •   1 medium shallot, minced
  •   2 cloves garlic, minced
  •   1 cup arborio rice
  •   1/2 cup white wine
  •   1/4 cup nutritional yeast
  •   1 tablespoon fresh thyme leaves
  •   2 teaspoons lemon juice
  •   Breadcrumbs (optional)

Instructions

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