stuffed portobello

If you're someone who makes dinner at home a lot, you know that the meals you make frequently can start to get boring. If you're tired of hearing your kids say "chicken? again?" look no further than this baked stuffed portobello recipe. This dish is a great way to switch up your dinner, and it's vegetarian-friendly, too.

Recipe from Fix It with Food By Michael Symon

2 tbsp Pine nuts
2 Portobello mushroom caps (stems and gills removed)
2 tbsp Extra virgin olive oil (plus more for serving)
Kosher salt and black pepper (to taste)
1 cup Wild mushroom risotto
1 Large egg (beaten)
2 tbsp Finely chopped parsley
2 tbsp Dairy-free Parmesan

Preheat the oven to 350°F.

Set the pine nuts on a sheet pan and cook until lightly toasted, about 8 minutes. Set aside.

Increase the oven temperature to 425°F. Place the mushrooms gill-side down on a sheet pan, drizzle with the olive oil, and season with a pinch of salt and a twist of black pepper. Roast them until browned and softened, about 12 minutes.

Meanwhile, in a medium bowl, combine the wild mushroom risotto, egg, parsley, and toasted pine nuts and stir to combine.

Remove the mushrooms from the oven, flip, and top each cap with ½ cup of the risotto mixture. Top with the dairy-free Parmesan, return to the oven, and cook until the risotto is warmed through, about 15 minutes.

Drizzle with olive oil, sprinkle with more dairy-free parmesan, and serve.