Portobello Mushroom stuffed with Stilton Buckwheat Risotto

Portobello Mushroom stuffed with Stilton Buckwheat Risotto

Course Main Dish
Servings 2

Ingredients

  • 2 portobello mushrooms
  • 70 g buckwheat
  • 160 ml water/bone both/vegetable stock
  • 1 tsp ghee
  • 1 clove of garlic
  • 1/2 red onion
  • 1/4 red chilli
  • 25 g stilton
  • sprinkle of parmesan cheese
  • salt and pepper to taste

Instructions

  1. Place the mushrooms under a hot grill - cooking for about 5 minutes on each side. Meanwhile place the buckwheat in the cold water, bone broth or vegetable stock and bring to the boil. Reduce the heat and simmer for 8 minutes until all the liquid has been absorbed.
  2. Heat the ghee in a pan and place the garlic, onion and chilli in and lightly fry for about 5 minutes.
  3. Once the buckwheat is ready, stir in the stilton and the garlic, onion and chilli too. Add a little salt and pepper to taste. Assemble in the grilled mushrooms and sprinkle with a little parmesan on top - grill for a further 2 minutes.
  4. Serve with salad or some green veg or your choice!

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