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Parmesan Risotto-Stuffed Portobellos

Yield 4 servings
The spinach mixture makes a nice presentation for the stuffed mushrooms, but it may be omitted.

Ingredients

  • 1 (14 1/2-ounce) can vegetable broth
  • 2 cups water
  • 1 tablespoon olive oil, divided
  • 1 cup minced fresh onion
  • 1 cup minced celery
  • 1 cup minced carrot
  • 1 cup uncooked Arborio or other short-grain rice
  • 1 cup dry white wine
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup minced green onions or chives
  • 4 (5-ounce) portobello mushrooms (about 6 inches wide)
  • 1/4 cup (1 ounce) shredded part-skim mozzarella cheese
  • 1/2 cup water
  • 1 tablespoon chopped onion
  • 3 garlic cloves, minced
  • 1 (10-ounce) bag fresh spinach, trimmed

Nutrition Information

  • calories 372
  • caloriesfromfat 23 %
  • fat 9.6 g
  • satfat 3.3 g
  • monofat 3.8 g
  • polyfat 0.9 g
  • protein 15.9 g
  • carbohydrate 60.5 g
  • fiber 7.7 g
  • cholesterol 12 mg
  • iron 6.6 mg
  • sodium 773 mg
  • calcium 303 mg

How to Make It

  1. Bring broth and 2 cups water to a simmer in a medium saucepan (do not boil). Keep warm over low heat.

  2. Heat 2 teaspoons oil in a large saucepan over medium-high heat. Add minced onion, celery, and carrot; sauté 1 minute. Add rice; sauté 5 minutes. Stir in wine; cook 5 minutes or until liquid is nearly absorbed, stirring constantly. Add broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes total). Remove from heat; stir in Parmesan cheese and green onions.

  3. Preheat oven to 375°.

  4. Remove stems from mushroom caps; discard. Place mushroom caps, gill sides up, in a 13 x 9-inch baking dish. Spoon 1 1/4 cups risotto mixture into each cap; top each with 1 tablespoon mozzarella cheese. Pour 1/2 cup water into dish. Bake at 375° for 30 minutes or until mushroom caps are tender.

  5. Heat 1 teaspoon oil in a large Dutch oven over medium-high heat until hot. Add chopped onion and garlic; sauté 2 minutes or until tender. Add spinach; sauté 2 minutes or until spinach is wilted. Arrange 1/2 cup spinach mixture on each plate. Remove stuffed mushrooms from baking dish with a slotted spoon; place on spinach mixture.