Gluten-Free Vegan Italian Dinner: Risotto-Stuffed Portobello Caps with Vegan Mozzarella Crisps and Homemade Vegan Parmesan Cheese

happy gluten free vegan default image
Share some yum!

Print Friendly, PDF & Email

We say portobello, you say portabella. Either way, we say delicious! Last night was, unintentionally, vegan and gluten-free Italian night! After finding a delicious recipe for Cheese Crisps, using vegan and gluten-free Daiya Cheese on the Zander’s Vegan Mama blog, I felt inspired to add it to my already-planned vegan and risotto-stuffed portobello caps with vegan parmesan cheese. The risotto recipe comes courtesy of Jolinda Hackett from About.com and is absolutely delicious. The whole thing came together beautifully, so I am going to share the recipes for the whole meal!

Vegan Gluten-Free Risotto-Stuffed Portobello Caps

Adapted from About.com

  • 2-4 portobello caps
  • 6 cups of vegetable broth or water
  • 1 onion, minced
  • 3 cloves garlic, minced
  • 5 tbsp olive oil
  • 3 tbsp balsamic vinegar
  • 1 cup arborio rice (risotto rice)
  • salt and pepper to taste
  • 1/2 cup sun-dried tomaotes in oil, drained and sliced
  • 1/4 cup fresh chopped basil
  • 2 tsp fresh chopped parsley

Instructions:

Preheat oven to 350 degrees.

Rub portobello caps with olive oil, balsamic vinegar and add salt and pepper. Set aside.

We interrupt this recipe for this brief announcement!
 

Get Our Happy Gluten-Free Vegan cookbook!
50 of our favorite recipes, all vegan, all gluten-free, all straight-forward
and NOT the same old tired, recycled vegan, gluten-free recipes!

Download it now!


OR with your donation of any amount!:

Other Amount:

And now back to our recipe!

Sautee the onion and garlic in olive oil for 3 to 5 minutes or until soft. Add the risotto rice and cook, stirring constantly to avoid burning. Allow to cook for about 2 to 3 minutes, or until rice just starts to brown.

Add 1 cup of water or vegetable broth and stir well to combine. Add a dash of salt and pepper. When most of the liquid has been absorbed, add one more cup of water, along with the tomatoes, basil and parsley.

As the moisture gets absorbed, continue to add broth or water one cup at a time, stirring frequently, until the rice is cooked.

Daiya Cheese Crisps

Adapted from Zander’s Vegan Mama

Ingredients:

  • Daiya Mozzarella Shreds

Place Daiya vegan cheese by the pinchful on an ungreased baking sheet. Space them about a half inch apart, as they may spread slightly. Set the tray aside.

Vegan Parmesan Cheese

  • 1/2 cup brazil nuts
  • 1/2 teaspoon chopped garlic
  • Sea salt to taste

Put all ingredients in food processor and blend.

To cook and assemble:

Scoop risotto into marinated portobello caps, place on baking sheet.

Place both mushrooms and Daiya cheese crisps in oven.

Bake mushrooms for 5-10 minutes, until mushrooms are soft.

Bake mozzarella crisps for 15-20 minutes, until outer edges are crispy. Scoop crisps off of baking sheet with a spatula and on top of the risotto. Top with vegan parmesan cheese.

Print Friendly, PDF & Email
Get Our Happy Gluten-Free Vegan cookbook!
50 of our favorite vegan, gluten-free recipes at your fingertips!

Check it out here, or download it now!:

Like this recipe? Show your appreciation for this free resource and help support us!

Other Amount:

Note: Some links on this site are partner links. That means that The Happy Gluten-Free Vegan will earn a commission, at no extra charge to you, if you purchase through our partner link. This helps keep our site free for everybody. Thank you for your support!
 


Share some yum!

Leave a Reply

Your email address will not be published. Required fields are marked *