Parmesan Risotto-Stuffed Portobellos

Parmesan Risotto-Stuffed Portobellos

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    (14½-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

  • ½

    cup grated Parmesan cheese

  • ¼

    cup minced green onions or chives

  • 4

    (5-ounce) portobello mushrooms (about 6 inches wide)

  • ¼

    cup (1-ounce) shredded part-skim Mozzarella cheese

  • ½

    cup water

  • 1

    tablespoon chopped onion

  • 3

    garlic cloves minced

  • 1

    (10-ounce) bag fresh spinach trimmed

Directions

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 375º. Remove stems from mushroom caps; discard. Place mushroom caps, gill sides up, in a 13 × 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 375º 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.


Nutrition

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