Creamy Tomato Risotto Stuffed Mushrooms with Goat Cheese

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Rating: 0
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Rate this recipe!

Prep Time

10minutes

Cook Time

60minutes

Servings

Product Type

Beverages, Broths & Stocks,

Prep Time

10minutes

Cook Time

60minutes

Servings

Product Type

Beverages, Broths & Stocks,

Creamy Tomato Risotto Stuffed Mushrooms with Goat Cheese

Votes: 0
Rating: 0
You:
Rate this recipe!

Prep Time

10minutes

Cook Time

60minutes

Servings

Product Type

Beverages, Broths & Stocks,

Prep Time

10minutes

Cook Time

60minutes

Servings

Product Type

Beverages, Broths & Stocks,

Ingredients

  • 1 tbsp. butter
  • 1 1/2 cups short grain brown rice
  • 4 cups Pacific Foods Organic Free Range Chicken Broth
  • 2 cups Pacific Foods Organic Creamy Tomato Soup
  • 6 large portobello mushrooms stems removed
  • 8 oz. goat cheese
  • 10 basil leaves chopped
  • salt and pepper to taste

Instructions

  1. In a large non-stick pan, melt butter, then add uncooked brown rice and saute the rice for 3 minutes.
  2. Add Pacific Foods Organic Chicken Broth, and simmer for 35-40 minutes, stirring frequently until rice is cooked al-dente. Add additional broth or water if it evaporates before the rice is ready.
  3. Add Pacific Foods Organic Creamy Tomato Soup and simmer an additional 10 minutes until the soup has reduced into a thick sauce stirring frequently. Add half of the cheese and half of the basil, stir to incorporate.
  4. While the soup is reducing, place mushrooms on a parchment lined baking sheet and bake at 375 degrees Fahrenheit for 10 minutes, then blot the mushrooms with a clean towel to remove excess moisture.
  5. Stuff each mushroom with a large spoonful of rice, add a dollop of cheese, salt and pepper to taste, and then return to oven for an additional 10 minutes.
  6. Serve topped with remaining basil.

Ingredients

  • 1 tbsp. butter
  • 1 1/2 cups short grain brown rice
  • 4 cups Pacific Foods Organic Free Range Chicken Broth
  • 2 cups Pacific Foods Organic Creamy Tomato Soup
  • 6 large portobello mushrooms stems removed
  • 8 oz. goat cheese
  • 10 basil leaves chopped
  • salt and pepper to taste

Instructions

  1. In a large non-stick pan, melt butter, then add uncooked brown rice and saute the rice for 3 minutes.
  2. Add Pacific Foods Organic Chicken Broth, and simmer for 35-40 minutes, stirring frequently until rice is cooked al-dente. Add additional broth or water if it evaporates before the rice is ready.
  3. Add Pacific Foods Organic Creamy Tomato Soup and simmer an additional 10 minutes until the soup has reduced into a thick sauce stirring frequently. Add half of the cheese and half of the basil, stir to incorporate.
  4. While the soup is reducing, place mushrooms on a parchment lined baking sheet and bake at 375 degrees Fahrenheit for 10 minutes, then blot the mushrooms with a clean towel to remove excess moisture.
  5. Stuff each mushroom with a large spoonful of rice, add a dollop of cheese, salt and pepper to taste, and then return to oven for an additional 10 minutes.
  6. Serve topped with remaining basil.