A portobello is actually an oversized chestnut mushroom and it is so delicious. An average portobello has a diameter of 12cm, so you can imagine that you can fill it with lots of good food. Thanks to the exquisite taste of extra virgin olive oil with white truffle, the Salsa Tartufata & Risotto, this is the recipe for the mushroom fanatic.
3 - 4 Servings
30
Stuffed Truffle Portobellos
Ingredients
4
Portobellos
3.5 oz
Risotto
1
Onion
1 Jar
Salsa Tartufata
White Truffle Olive Oil
Extra Virgin Olive Oil
1\/4 Cup
Parmesan cheese
1\/4 Cup
Arugula
12
Sage Leaves
1\/2
Squash or Pumpkin
Preparation
- Prepare risotto according to the instructions on the packet.
- In the meantime, peel the pumpkin, cut into fine cubes, add to the risotto after 10 minutes and cook at the same time.
- Clean the portobello mushrooms, remove the stalk and the inside of the mushrooms and pre-bake in an oven pan with a little olive oil for about 5 minutes at 350 ° F.
- When the risotto is done, fold in the Salsa Tartufata and fill the mushrooms with the mixture.
- Top with grated parmesan and bake everything in the oven at 350 ° F for another 6 minutes.
- To serve, place the mushrooms on a bed of arugula (dressed with White Truffle Olive Oil).
- Briefly toast the sage leaves in a pan with a little olive oil and top the mushrooms.
- Drizzle a little White Truffle Olive Oil as the perfect finishing touch.
