Butternut Squash Risotto Stuffed Mushrooms
Tender portobello mushrooms stuffed with creamy butternut squash risotto. The perfect vegetarian and gluten-free meal for any special occasion!
Oh heeeeyyy look, another butternut squash recipe. How exciting.
I’m sorry, I kind of lurve it. Also kale. I love that too. In fact, both of them together make for one awesome risotto.
None of you will remember this but it was actually one of the first recipes I posted on the blog. The pictures were god awful, taken at night and in fluorescent lighting, but the recipe rocked! That counts for something, right?
Well since we always do Italian for Christmas, I thought I would try stuffing portobello mushrooms with that same delicious risotto.
The only difference is that this time I made it with short grain brown rice which has slightly less starch than arborio. But by adding a tablespoon of butter and a little bit of cheese, it gives it a similar creamy texture.
Of course, you could use arborio if that’s what you prefer. It would actually save you the time of having to boil the rice first, but I wanted to try my hand at version with brown rice.
This isn’t an easy weeknight meal. If you’ve made risotto then you know it requires a lot of stirring and waiting. However the flavors of the wine, butternut squash and fresh sage tucked inside of a roasted mushroom are so elegant that it’s worth it.
I guess that’s what I love about risotto. It forces you to stop and appreciate the cooking process and I actually find it to be relaxing. Which might also have something to do with the fact that there’s wine involved.
I haven’t decided if this will become our new traditional Italian holiday meal yet (do they even have butternut squash in Italy?) but it’s definitely one that I will be making again. If you’re looking for a special vegetarian option to add to your holiday menu this year, this would make a great addition!
6 portobello mushroom caps
2 tablespoons olive oil, divided
1 cup brown rice or arborio rice
3 cups cubed butternut squash (about 16 ounces)
3 cups chopped kale
2 shallots, finely chopped
2 garlic cloves, minced
2 and 1/2 cups vegetable broth
3/4 cup dry white wine
2 tablespoons chopped fresh sage
1 tablespoon butter (or vegan margarine)
1/2 cup Italian blend cheese (or vegan cheese)
- Start by filling a large pot or deep sauté pan with about 4 cups of water and bring to a boil. Add the cup of brown rice and cook for 15 minutes then drain the rice and set aside. *skip this step if using arborio and add an extra 1/2 cup broth to the following steps.
- Next preheat the oven to 375°F and line a baking sheet with parchment paper. Clean the mushroom caps and remove the stems then use your hands to coat them with a thin layer of oil (about one tablespoon). Sprinkle with salt and pepper then place them so that the inside of each cap is facing down on the baking sheet.
- Start cooking the risotto by heating the remaining tablespoon of olive oil in the pot or sauté pan over low to medium heat. Cook the shallot and the garlic for 2-3 minutes then add the rice. Pour in the wine and cook until the liquid has absorbed, about 10 minutes.
- Add 1/2 cup of the vegetable broth to the rice and cook while continuing to stir until it has absorbed. Then add the second 1/2 cup of broth and cook until that has absorbed.
- After the rice has absorbed 1 cup of broth, add the squash and the kale along with another 1/2 cup of broth. Cover and cook until it has absorbed, stirring intermittently. Continue to add the remaining broth 1/2 cup at a time while stirring and cooking until each one is absorbed before adding the next.
- Once all of the broth has been absorbed, the rice and vegetables should be tender. Stir in 1/4 cup of the cheese along with the butter and the fresh sage then mix until well-combined. Keep filling on warm while you prep the mushrooms.
- Cook the mushrooms in the preheated oven facing down for 10 minutes. I prefer mine to be tender but feel free to cook longer or less time if desired. Remove them from the oven and flip over then spoon the filling into each cap. Sprinkle them with the rest of the cheese then turn the oven to broil and cook for 3-5 minutes until tops are golden and bubbly. Serve warm and enjoy!