Stuffed Chicken Breast
Stuffed Chicken Breast might be a good recipe to expand your side dish collection. Watching your figure?
Stuffed Portobello Mushroom Caps with Roasted Root Vegetable Risotto
Ingredients
- 8 large portobello mushroom caps, stems removed and cleaned
- 3 1/2 tablespoons olive oil, divided
- 1 pound carrots or parsnips, peeled, quartered lengthwise and cut into 1-inch pieces (cubed beets would also be great here, as would rutabaga or celery root)
- salt and pepper
- 5 cups low-sodium vegetable broth
- 1 medium white or yellow onion, diced
- 1 medium shallot, minced
- 2 cloves garlic, minced
- 1 cup arborio rice
- 1/2 cup white wine
- 1/4 cup nutritional yeast
- 1 tablespoon fresh thyme leaves
- 2 teaspoons lemon juice
- Breadcrumbs (optional)
Instructions
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