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–+ servings
2 risotto-stuffed portobello mushrooms on a plate, garnished with a little fresh parmesan.
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5 from 1 vote

Stuffed Mushrooms with Risotto and Swiss Chard

These incredible stuffed mushrooms are packed with creamy parmesan risotto, sautéed Swiss chard, shallots and garlic. A perfect recipe for an elegant dinner party, or casual dinner for 2!
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Side Dish
Cuisine: International
Servings: 2 stuffed mushrooms
Calories: 1372kcal
Author: Genevieve Morrison

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
US Customary - Metric

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.

Notes

Be aware that the amount of broth for stovetop risotto vs. Instant Pot risotto is different. Each recipe will yield the same amount of risotto, just be certain to follow the correct recipe for your chosen method.
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.
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.
To Reheat:
Reheat these mushrooms at 400 F. (200 C.) for 12-15 minutes.
Nutrition information is an estimate.

Nutrition

Serving: 1stuffed mushroom | Calories: 1372kcal | Carbohydrates: 113g | Protein: 57g | Fat: 75g | Saturated Fat: 32g | Cholesterol: 132mg | Sodium: 3138mg | Potassium: 1455mg | Fiber: 8g | Sugar: 9g | Vitamin A: 15704IU | Vitamin C: 70mg | Calcium: 1379mg | Iron: 10mg