Grilled Portobello with Risotto and Classic Marinara

There’s something undeniably satisfying about a meal that feels elegant but is incredibly easy to make. That’s exactly what you get with this simple yet sophisticated dish: Grilled Portobello Mushrooms with Creamy Risotto and Le Sauce & Co.’s Classic Marinara Gourmet Pasta Sauce. It’s hearty, rich in flavor, and plant-based—making it perfect for vegetarians, weeknight dinners, or anyone craving comfort food with a gourmet twist.

Portobello mushrooms are a favorite for good reason. Their meaty texture and deep umami flavor make them a delicious alternative to steak or chicken, especially when grilled. A simple brush of olive oil, salt, and pepper is all they need before hitting a hot grill or grill pan. As they cook, they take on smoky, caramelized notes that pair perfectly with the tangy, herbaceous richness of classic marinara sauce.

And when it comes to marinara, Le Sauce & Co.’s Classic Marinara is in a league of its own. Made with real, high-quality ingredients—think vine-ripened tomatoes, garlic, olive oil, and a carefully balanced blend of herbs—this sauce is slow-simmered to bring out deep, complex flavors. It’s the kind of marinara that tastes like it was made from scratch in your kitchen, only without the hours of prep. And because it comes in a two-serving pouch, it’s the perfect size for meals like this. No leftovers. No waste. Just enough.

To complete the dish, pair your grilled portobellos with a bowl of creamy risotto. Arborio rice cooked slowly with a bit of broth, garlic, and onion transforms into a rich, velvety base that feels indulgent without being heavy. For extra flavor, stir in a touch of Parmesan or nutritional yeast at the end, depending on your dietary preference. Then spoon the warm, savory marinara sauce over the risotto and top it all with the grilled mushrooms.

The result? A perfectly balanced plate with bold flavor, creamy texture, and a restaurant-quality presentation that’s deceptively simple to make. You can also add a sprinkle of fresh basil or parsley on top, or a drizzle of balsamic glaze for added depth.

This dish is proof that you don’t need meat—or a long ingredient list—to create something truly delicious. With just a few fresh ingredients and a pouch of Le Sauce & Co.’s Classic Marinara, you can enjoy a satisfying, beautiful meal that’s ready in under 30 minutes.

Whether you’re serving guests, sharing dinner with someone you love, or simply treating yourself, Grilled Portobello with Risotto and Classic Marinara is a dish that delivers comfort, ease, and flavor in every bite.

Grilled Portobello with Risotto and Classic Marinara

Serves 2

Ingredients:

• 1 pouch Le Sauce & Co. Classic Marinara Gourmet Pasta Sauce
• 2 large portobello mushrooms
• 3 cups low or no salt chicken stock
• 3 tbsp salted butter
• ½ cup onion, finely chopped
• 2 cloves garlic, minced
• ¾ cup arborio rice
• ¼  cup parmesan
• 2 tablespoons extra virgin olive oil
• Pinch of pepper & salt

Directions:

1. In a medium pot over medium-high heat, heat broth until steaming. Reduce heat to low, cover, and keep warm.
2. Meanwhile, in a large skillet over medium heat, melt 2 tablespoons butter. Add onion and minced garlic plus 1/2 teaspoon salt and cook, stirring occasionally, until softened, translucent, and sweet to the taste, 8 to 10 minutes. 
3. Add ¾ cup rice  to the 2 cups of warm chicken stock, stir to incorporate, and bring to a simmer over medium-high heat. Reduce heat to medium-low, cover, and simmer until rice is just tender, 10 to 15 minutes.
4. Uncover and add 1/2 cup warm stock. Return to a simmer over medium heat and continue to cook, stirring, until chicken stock is absorbed, 1 to 2 minutes more. Taste and, if rice is still slightly al dente, add remaining 1/2 cup broth and continue to simmer, stirring, until absorbed and rice is tender.
5. Remove from heat. Stir in Parmesan, pepper, and remaining 1 tablespoon butter until cheese and butter are melted; season with remaining 1/2 teaspoons salt if needed, taste first. Cover and turn off heat.

For the Portabello Mushrooms:

1. Slice into ½ inch thick slices
2. In a skillet on medium heat, add olive oil and mushrooms.
3. Sautee for 2-3 minutes per side
4. Season with a pinch of salt and pepper
5. In the same skillet that you just cooked portobello mushrooms, add one pouch of Le Sauce & Co Classic Marinara and warm until it comes to a slow simmer.
6. In two shallow bowls add risotto, portobello mushrooms and Le Sauce & Co. Classic Marinara.
7. Finish with a little parmesan cheese
8. Enjoy!