Park Ambassador Program

Stuffed Mushrooms with Risotto

Author: Kristen

Ingredients

• 2 Large Portobello Mushrooms
• 2 cups Arborio Rice
• 1+ cup Shredded Cheese
• 2 cups Water
• 2 tbsp Vegetable Bouillon
Optional:

• 1 stalk Celery, sliced
• 2 cloves Garlic, sliced
• 2 Green Onion, diced
• 1/2 Tomato, diced
• 1/2 Pepper, diced
• Other vegetables

Directions:

1. Prepare bouillon in large pot with water, bringing it to a boil. Add rice.
2. As rice is cooking, scrape the inside of the mushroom caps. Remove the stem of the mushroom, chop, and set aside with other vegetables.
3. Wrap the cap of the mushroom in tinfoil and place in fire or frying pan to warm and soften the cap.
4. When the rice is ready, add cheese and vegetables stirring constantly until mixture is sticky with cheese
5. Remove cap from tinfoil and fill with risotto before serving
6. Enjoy!

Tips:

• Serves 2