Portobello Mushrooms Stuffed with Baby Artichoke Spinach Risotto
with Extra Virgin Olive Oil & Champagne Wine Vinegar
Prep artichokes: leave baby artichoke whole if small, or cut into halves or quarters. In large saucepan, over medium heat, bring vinegar, olive oil, and salt to simmer. Add artichokes. Cover and simmer until tender, 10-15 minutes. Drain well and set aside.
In small saucepan, heat broth until simmering & keep hot.
In large saucepan over medium-high, heat olive oil. Add onion and cook until translucent, about 3 minutes. Add rice. Cook and stir until all rice is coated with oil and begins to turn golden, about 5 minutes. Add 1/2 cup of hot broth. Continue to cook and stir until rice absorbs broth. Continue to add broth, 1/2 cup at a time, cooking and stirring until each addition is absorbed. Set aside.
In skillet over high heat, sauté drained artichokes in olive oil stirring until artichokes begin to brown. Add garlic 1 minute before removing from heat.
Stir cooked rice into artichokes, then 2 cups broth. Bring to boil and simmer until rice absorbs broth. Stir in baby spinach and 3/4 cup Parmesan cheese.
Preheat oven to 375°F.
Line sheet pan with parchment paper. Place mushroom caps gill side up with space between. Drizzle caps with 2 Tbsp olive oil. Season generously with salt and pepper. Scoop approximately 1/2 cup hot risotto into each cap. Top with 2 tsp breadcrumbs followed by 1 tsp reserved Parmesan cheese.
Bake caps uncovered in oven 25-30 minutes, or until tops are nicely golden brown and mushrooms are tender.
Serves 6