Parmesan Risotto-Stuffed Portobellos

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

Yield: 4 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 372
  • Calories from fat: 23%
  • Fat: 9.6g
  • Saturated fat: 3.3g
  • Monounsaturated fat: 3.8g
  • Polyunsaturated fat: 0.9g
  • Protein: 15.9g
  • Carbohydrate: 60.5g
  • Fiber: 7.7g
  • Cholesterol: 12mg
  • Iron: 6.6mg
  • Sodium: 773mg
  • Calcium: 303mg

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

  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.
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