These incredible stuffed mushrooms are packed with creamy parmesan risotto, sautéed Swiss chard, shallots and garlic. They are just as delicious when reheated, can easily be made vegetarian and make a fantastic side dish or even first course! A perfect recipe for an elegant dinner party, or casual dinner for 2!
I’ll also show you how to make perfect risotto both on stove top, and in the Instant pot!
One of my most popular recipes is my spinach and feta-stuffed portobello mushrooms, so I wanted to share an equally tasty mushroom show stopper. I love leafy greens like Swiss chard in the winter, and creamy risotto is always a favorite.
Together, they make a more filling stuffed portobello that’s truly fantastic as a first course, especially if you can find a nice big one.
Making perfect risotto can be a little tricky for some, so I’m going to show you how to make it expertly on stove-top, but also in the Instant Pot, my preferred method.
It takes just about 5 minutes to make and takes less than half the effort… but no worries. If you don’t have one, my stove-top recipe will ensure a perfectly cooked, creamy risotto as well.
How to Make This Recipe – Step by Step
IMPORTANT NOTE: Even though the recipe yields the same amount of risotto, regardless of whether or not stove-top or Instant Pot are used, the amounts of broth are different. Make sure you choose the proper recipe for your method.
Depending on the size of your mushrooms, you should have enough risotto to liberally fill between 2-4 with this recipe.
Prepare the Ingredients
1. Slice 1 medium shallot into thin rings.
2. Thinly chop Swiss chard. You’ll want 16 oz. when chopped.
3. Mince 2 large garlic cloves.
4. Remove the stems from 2 portobello mushrooms, and gently scrape out the gills with a spoon.
5. Grate 8 oz. fresh parmesan cheese.
6. In a sauté pan, add 1 tbsp. olive oil and sliced shallots. Sauté until brown, about 5-7 minutes.
7. Add 1 tsp. olive oil to the pan and minced garlic into the oil. Allow garlic to brown with the onions for another 1-2 minutes. Remove from pan.
8. Add 2 tbsp. olive oil to the pan and chopped Swiss chard. Sauté until wilted, about 5-7 minutes. Once done, remove from pan and set aside with shallots and garlic.
To Use a Stove-Top Method for the Risotto
1. Warm 28 oz. vegetable or chicken broth in a pot on LOW heat.
2. Add 2 tbsp. unsalted butter to another pot, melt and add 8 oz. arborio rice. Stir and shake the rice around until it’s evenly covering the bottom. Turn heat to MEDIUM, and toast the rice for 2-3 minutes. Once toasted, add 2 oz. white wine (or dry vermouth) to deglaze the pot.
3. Ladle in 1 cup of warm broth, stirring rice constantly until completely absorbed. Then ladle ½ cup, stir, allow to absorb and repeat until all broth is absorbed.
4. Once all broth is absorbed, add 8 oz. grated parmesan, cooked Swiss chard, shallot, garlic, a sprinkle of garlic powder and salt & pepper to taste. Stir until cheese is melted and creamy. Place in a container with a lid while you bake the mushrooms. Don’t refrigerate. Skip the next 4 steps.
To Use Instant Pot Method for Risotto
1. Bring 16 oz. vegetable broth or chicken broth to a simmer over MEDIUM heat until warm.
2. Set Instant Pot to SAUTÉ. Add 2 tbsp. unsalted butter to the pot and melt. Once butter is melted, add 8 oz. arborio rice and stir it into the butter. Spread it evenly on the bottom of the pot to allow the rice to toast for about 3 minutes, stirring occasionally. Once rice is toasted, turn off heat and quickly add 2 oz. dry white wine (or dry vermouth) to deglaze the pot, stirring rice quickly.
3. Add warm broth to the pot, and lock it in place. Make sure the release valve is DIS-ENGAGED so the pressure will NOT release. Set Instant Pot to PRESSURE COOK for 5 minutes, and hit START.
4. Once the Instant Pot is finished, allow it to depressurize completely by releasing the pressure valve. Remove the top, add 8 oz. grated parmesan, cooked Swiss chard, shallot, garlic, a sprinkle of garlic powder and salt & pepper to taste. Stir until cheese is melted and creamy. Place in a container with a lid while you bake the mushrooms. Don’t refrigerate.
Bake and Stuff the the Mushrooms
1. Pre-heat oven to 400 F. (200 C.) Place 2 mushroom caps face-down in a pyrex or baking sheet and massage each cap with olive oil. Bake for 10 minutes.
2. Remove pyrex, gently flip mushrooms over and bake for another 10 minutes. Once done, remove, stuff with risotto and serve! If the risotto has cooled, simply place them back in the oven for another 2 minutes.
A Few Tips
1. If you’re good at multi-tasking…
You don’t have to wait until the risotto is done before baking your mushrooms. The mushrooms take 20 minutes to bake, so if you want to get them started while cooking your risotto, feel free. Just be sure to flip them after 10 minutes.
2. Don’t skip the step to warm your broth first.
You may think it’s not necessary, but believe me. I’ve made risotto without warming the broth first, and it results in a gritty, hard center in the rice. Not very nice at all.
Common Questions
This recipe includes parmesan and optional chicken broth, so it’s not vegetarian. We all know chicken broth is obviously not vegetarian, but you may not be aware that all parmesan cheese contains animal rennet.
But if you would like to make it a vegetarian recipe, simply opt for vegetable broth and use a cheese from a brand like Organic Valley, Bel Gioioso, Cabot, Applegate, Tillamook, Amy’s, Laughing Cow, and Horizon that use vegetable rennet. Just always check the ingredients to be 100% sure.
This recipe yields the same amount of risotto, whether you use a stove-top method or Instant Pot. But the stove-stop method requires a whole cup and a half more broth. Why is this?
The stove-top method simply evaporates more stock as it cooks. The Instant Pot pressurizes the broth into the rice, so it takes less time, less steams off, and it does the same job with almost half the stock.
They can! Reheat these mushrooms at 400 F. (200 C.) for 12-15 minutes. They’ll be a little crispy on the surface, rather than just creamy, but it’s really tasty!
They’ll last nicely in a container with a lid in the refrigerator for 3-5 days.
Help Yourself to More Side Dish Inspiration!
- Seared Baby Bok Choy with Ginger Garlic Sauce
- Crispy Roasted Cauliflower with Cheddar & Parmesan
- Baked Mashed Potatoes with Roasted Garlic and Herbed Goat Cheese
- Roasted Brussels Sprouts Salad with Deviled Quail Eggs
For more inspiration, follow me on INSTAGRAM, on PINTEREST, TIKTOK and FACEBOOK! And if you ever make any of my tasty drinks or treats, take a picture and tag me. I want to see!
Stuffed Mushrooms with Risotto and Swiss Chard
Equipment
- sharp knife and cutting board
- sauté pan
- spatula
- mixing spoon
- pot that holds at least 30 oz. of liquid for heating broth
- pot that holds at least 24 oz. of liquid or Instant Pot
- baking sheet or 8”x 8” pyrex
Ingredients
- 1 medium shallot – sliced
- 16 oz. Swiss chard – when chopped
- 2 large garlic cloves – minced
- 2 portobello mushroom caps
- 8 oz. fresh parmesan – grated
- 4 tbsp. olive oil
- 2 tbsp. unsalted butter
- 8 oz. arborio rice
- 2 oz. white wine – or dry vermouth
- garlic powder – just a sprinkle
- salt & pepper – to taste
If Making Stovetop Risotto:
- 28 oz. vegetable broth – or chicken broth
If Making Instant Pot Risotto
- 16 oz. vegetable broth – or chicken broth
Instructions
Prepare the Vegetables
- Slice 1 medium shallot into thin rings. Thinly chop Swiss chard. You’ll want 16 oz. when chopped. Mince 2 large garlic cloves. Remove the stems from 2 portobello mushrooms, and gently scrape out the gills with a spoon. Grate 8 oz. fresh parmesan cheese.
- In a sauté pan, add 1 tbsp. olive oil and sliced shallots. Sauté until brown, about 5-7 minutes. Add 1 tsp. olive oil to the pan and minced garlic into the oil. Allow garlic to brown with the onions for another 1-2 minutes. Remove from pan.
- Add 2 tbsp. olive oil to the pan and chopped Swiss chard. Sauté until wilted, about 5-7 minutes. Once done, remove from pan and set aside with shallots and garlic.
To Use a Stove-Top Method for the Risotto:
- Warm 28 oz. vegetable or chicken broth in a pot on LOW heat.
- Add 2 tbsp. unsalted butter to another pot, melt and add 8 oz. arborio rice. Stir and shake the rice around until it’s evenly covering the bottom. Turn heat to MEDIUM, and toast the rice for 2-3 minutes. Once toasted, add 2 oz. white wine (or dry vermouth) to deglaze the pot.
- Ladle in 1 cup of warm broth, stirring rice constantly until completely absorbed. Then ladle ½ cup, stir, allow to absorb and repeat until all broth is absorbed.
- Once all broth is absorbed, add 8 oz. grated parmesan, cooked Swiss chard, shallot, garlic, a sprinkle of garlic powder and salt & pepper to taste. Stir until cheese is melted and creamy. Place in a container with a lid while you bake the mushrooms. Don’t refrigerate.
To Use Instant Pot Method for Risotto:
- Bring 16 oz. vegetable broth or chicken broth to a simmer over MEDIUM heat until warm.
- Set Instant Pot to SAUTÉ. Add 2 tbsp. unsalted butter to the pot and melt. Once butter is melted, add 8 oz. arborio rice and stir it into the butter. Spread it evenly on the bottom of the pot to allow the rice to toast for about 3 minutes, stirring occasionally. Once rice is toasted, turn off heat and quickly add 2 oz. dry white wine (or dry vermouth) to deglaze the pot, stirring rice quickly.
- Add warm broth to the pot, and lock it in place. Make sure the release valve is DIS-ENGAGED so the pressure will NOT release. Set Instant Pot to PRESSURE COOK for 5 minutes, and hit START.
- Once the Instant Pot is finished, allow it to depressurize completely by releasing the pressure valve. Remove the top, add 8 oz. grated parmesan, cooked Swiss chard, shallot, garlic, a sprinkle of garlic powder and salt & pepper to taste. Stir until cheese is melted and creamy. Place in a container with a lid while you bake the mushrooms. Don’t refrigerate.
Bake and Stuff the the Mushrooms
- Pre-heat oven to 400 F. (200 C.) Place 2 mushroom caps face-down in a pyrex or baking sheet and massage each cap with olive oil. Bake for 10 minutes. Remove pyrex, gently flip mushrooms over and bake for another 10 minutes. Once done, remove, stuff with risotto and serve! If the risotto has cooled, simply place them back in the oven for another 2 minutes.
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