2011 Risotto-Stuffed Portobellos

By boandozzy

1 stuffed mushroom equals 380 calories, 9 g fat (3 g saturated fat), 13 mg cholesterol, 680 mg sodium, 57 g carbohydrate, 4 g fiber, 14 g protein.

Originally published as Risotto-Stuffed Portobellos in Healthy Cooking April/May 2010, p35

Ingredients

• 1 can (14-1/2 ounces) reduced-sodium chicken or vegetable broth
• 1 cup water
• 2 celery ribs, finely chopped
• 2 medium carrots, finely chopped
• 1 large onion, finely chopped
• 1 tablespoon olive oil
• 1 cup uncooked arborio rice
• 1/2 cup chopped shallots
• 1 garlic clove, minced
• 1 cup dry white wine or additional broth
• 1/2 cup grated Parmesan cheese
• 4 green onions, finely chopped
• 4 large portobello mushrooms (4 to 4-1/2 inches), stems removed
• Cooking spray
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/4 cup shredded part-skim mozzarella cheese

Details

Servings 4
Preparation time 45mins
Cooking time 65mins
Adapted from tasteofhome.com

Preparation

Step 1

In a small saucepan, heat broth and water and keep warm. In a large nonstick skillet coated with cooking spray, saute the celery, carrots and onion in oil until crisp-tender. Add the rice, shallots and garlic; cook and stir for 2-3 minutes. Reduce heat; stir in wine. Cook and stir until all of the liquid is absorbed.

Add heated broth mixture, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender. (Cooking time is about 20 minutes.) Remove from the heat; add Parmesan cheese and green onions. Stir until cheese is melted.

Spritz mushrooms with cooking spray; sprinkle with salt and pepper. Fill each with 1 cup risotto mixture and sprinkle with mozzarella cheese. Place in a 13-in. x 9-in. baking dish coated with cooking spray.

Bake, uncovered, at 350° for 20-25 minutes or until mushrooms are tender and cheese is melted. Yield: 4 servings.