Parmesan Risotto-Stuffed Portobellos

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

Yield:

4 servings

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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

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.

Preheat oven to 375°.

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.

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.

Note:

July 1997
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