Portobello Mushrooms Stuffed with Risotto | Saputo Cheese
Try making this delicious Portobello mushroom stuffed with slow cooker squash risotto using Saputo cheese. Discover this recipe and more at Saputo.ca.
Ingredients
- 15 mL (1 tbsp) extra-virgin olive oil
- 250 mL (1 cup) diced pancetta
- 1 shallot, minced
- 1 clove garlic, minced
- 875 mL (3 1/2 cups) chicken stock
- 500 mL (2 cups) butternut squash, diced
- 500 mL (2 cups) risotto rice
- 125 mL (1/2 cup) dry white wine
- 250 mL (1 cup) Saputo Pecorino Romano Cheese, shredded
- 125 mL (1/2 cup) heavy cream
- 8 large portobello mushrooms
- Salt and black pepper
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