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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
the BEST vegan, gluten-free protein bars!
(Read about Anne's hospital stay)
- 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
Preheat oven to 350 degrees.
Rub portobello caps with olive oil, balsamic vinegar and add salt and pepper. Set aside.
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
access the very best in vitamin and supplement patches!
- 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.
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