Free Recipe Parmesan Risotto-Stuffed Portobellos

Recipe Type: C Recipes

Recipe Preparation: bake

Cooking Ingredients for Parmesan Risotto-Stuffed Portobellos Recipe

4 c Stock; vegetable or chicken
1 tb Olive oil; divided
1 c Onion; minced
1 c Carrot; minced
1 c Celery; minced
1 c Arborio rice
1 c White wine
1/2 c Grated parmesan cheese
1/4 c Green onons or chives;
-minced
20 oz Portabello mushrooms (4
-large), 6 inches wide
1/4 c Light mozzarella; Black
-Diamond, grated
1/2 c Water
3 Cloves garlic; minced
10 oz Spinach; trimmed

Parmesan Risotto-Stuffed Portobellos Preparation

Bring broth and two 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; saut‚ 1 minute. Add rice, saut‚ 5 minutes. Stir in wine; cook 5 minutes or until liquid is nearly absorbed, stirring constanly. Add broth mixutre, 1/2 cup at a time, stirring constantly until each porton 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 and discard. Place mushroom caps, gill sides up, in a 13 by 9-inch baking dish. Spoon 1 1/4 cup risotto mizture into each cap; top each with 1 tablespoon mozzeralla 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; saut‚ 2 minutes until tender. Add spinach; saut‚ 2 minutes or until spinach is wilted. Arrange 1/2 cup spinach mixture on a plate. Remove stuffed mushrooms from baking dish with a slotted spoon; place on spinach. Recipe by: Cooking Light, July 1997 Posted to Digest eat-lf.v097.n196 by Cornellier, Ann <Cornellier.Ann@tbs-sct.gc.ca> on Aug 4, 1997

Cooking Temperature:

Recipe Serves: 4

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