Stuffed Mushrooms with Risotto and Swiss Chard (2024)

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.

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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 toMEDIUM, and toast the rice for2-3 minutes. Once toasted, add 2 oz.white wine (or dry vermouth) to deglaze the pot.

3. Ladle in1 cup of warm broth, stirring rice constantly until completely absorbed. Then ladle½cup, 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. Bring16 oz.vegetable broth or chicken brothto a simmer overMEDIUMheat until warm.

2. Set Instant Pot toSAUTÉ. Add2 tbsp. unsalted butterto the pot and melt. Once butter is melted, add8 oz. arborio riceand stir it into the butter. Spread it evenly on the bottom of the pot to allow the rice to toast for about3 minutes, stirring occasionally. Once rice is toasted, turn off heat and quickly add2 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 isDIS-ENGAGED so the pressure will NOT release. Set Instant Pot to PRESSURE COOKfor5 minutes, and hitSTART.

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 2mushroom 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.

1. Is this recipe vegetarian?

2. Why are the amounts of broth different for stove-top and Instant Pot?

3. Can the stuffed mushrooms be reheated for later?

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!

4. How long will they last in the fridge?

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
• Baked Mashed Potatoes with Roasted Garlic and Herbed Goat Cheese
• Roasted Brussels Sprouts Salad with Deviled Quail Eggs

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