Portobellos stuffed with risotto
Everyone knows these overgrown chestnut mushrooms, better known as portobello mushrooms. The size of the cap and its firm texture make this mushroom ideal for stuffing. This delicious recipe involves...
Ingredients
- 400ml of mushroom stock (made from a cube)
- 3 tbsp of oil
- 1 small onion, chopped
- 150g of risotto rice
- 50ml of dry sherry
- 4 pretty, sturdy portobello mushrooms
- 1 tsp of thyme leaves
- 25g of butter
- 50g of grated strong cheese, such as Parmesan
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