Braised Portobello Recipe

Prepare marinade and mushrooms

Whisk together 0.25 cups extra-virgin olive oil, 2 tbs balsamic vinegar, 1 tbs soy sauce, minced 2 garlic cloves, 1 tsp fresh thyme leaves, 1 tsp salt and 0.5 tsp pepper in a shallow dish. Clean mushrooms by wiping caps with a damp cloth and remove stems. Place mushrooms cap-side down in marinade, spoon some marinade over the gills, and let marinate at room temperature for 20–30 minutes (or refrigerate up to 2 hours). Reserve marinade.

Braise mushrooms

Preheat oven to 375°F (190°C). Heat a large ovenproof skillet over medium-high heat and add a little oil. Sear the mushrooms cap-side down for 2 minutes, then flip and sear gill-side 1 minute. Pour 2–3 tbs of the reserved marinade into the pan. Transfer skillet to oven and roast for 10–12 minutes until mushrooms are tender but hold shape. Remove and keep warm.

Heat stock

Bring 3 cups stock to a gentle simmer in a saucepan and keep at a low simmer.

Start risotto

In a separate heavy saucepan, warm 1 tbs olive oil and 2 tbs butter over medium heat. Add minced shallot and 1 clove garlic; cook 1–2 minutes until translucent but not browned. Add 1 cup arborio rice and stir to coat for 1–2 minutes until edges look translucent.

Deglaze and cook rice

Pour in 0.5 cups dry white wine and stir until mostly absorbed. Begin adding simmering stock, about 0.5 cup at a time, stirring frequently and waiting until liquid is mostly absorbed before adding more. Continue for 18–20 minutes until rice is creamy and al dente.

Finish risotto with greens and cheese

When rice is nearly done, stir in chopped 2 cups spinach and 1 cup arugula; they will wilt quickly. Off heat, stir in 0.75 cups goat cheese, 0.25 cups grated Parmesan, 1 tsp lemon zest, 0.5 tsp salt and 0.25 tsp pepper. Adjust seasoning. Let filling cool slightly so it holds shape when stuffed.

Preheat oven to 400°F (200°C). On a parchment-lined baking sheet, mound 0.5 cups grated Parmesan into four 2–3 inch circles, spacing them apart. Sprinkle a pinch (0.125 tsp) cracked black pepper over each. Bake 5–7 minutes until golden and lacy. Let cool on the sheet for 2 minutes, then transfer crisps to a rack to harden.

Heat 1 tbs olive oil and 1 tbs butter in a large skillet over medium-high heat. Add sliced seasonal vegetables (3 cups) and sauté, stirring occasionally, until tender-crisp and lightly caramelized, 5–7 minutes depending on vegetables. Add 1 sliced garlic clove in the last 1 minute. Season with 0.5 tsp salt, 0.25 tsp pepper and 1 tsp lemon juice. Keep warm.

In a small saucepan over medium heat, sweat 1 tbs minced shallot for 1 minute in a teaspoon of oil. Add 0.75 cups port and 0.5 cups stock. Bring to a simmer and reduce until syrupy and reduced to about 0.5 cup, 8–10 minutes. Whisk in 1 tbs cold butter off heat to finish, add 1 tsp brown sugar if you want extra sweetness, and season with 0.125 tsp salt. Keep warm.

Preheat oven to 375°F (190°C) if needed to rewarm components. Using a spoon, mound ~0.5–0.75 cups of the risotto filling into the gill cavity of each braised portobello, pressing gently to form a neat mound. Return stuffed mushrooms to the oven for 5–7 minutes to warm the filling and set the cheese.

Place a bed of sautéed seasonal vegetables in the center of each plate. Set a stuffed portobello on top of the vegetables. Spoon 1–2 tbs of the port wine reduction around and slightly over the mushroom. Insert a Parmesan crisp upright into the risotto filling of each mushroom. Garnish with a thyme sprig and a small sprinkle of microgreens or extra arugula.

Serve immediately while hot.