Free Recipe Parmesan Risotto-Stuffed Portobellos 2

Recipe Type: I Recipes

Recipe Preparation: bake

Cooking Ingredients for Parmesan Risotto-Stuffed Portobellos 2 Recipe

14-1/2 oz Vegetable broth
2 c Water
1 tb Olive oil; divided
1 c Minced fresh onion
1 c Minced carrot
1 c Minced celery
1 c Arborio rice; uncooked,
-other short grain rice
1 c Dry white wine
1/2 c Grated Parmesan cheese
1/4 c Minced green onion; -or
-chives
4 Portobello mushrooms; -about
-6 inches wide
1/4 c Mozzarella cheese; part skim
-milk
1/2 c Water
1 tb Chopped onion
3 Garlic cloves
10 oz Fresh spinach; trimmed

Parmesan Risotto-Stuffed Portobellos 2 Preparation

1. Bring broth and 2 cups water to a simmer in a medium saucepan (do not bo il). Keep warm over low heat. 2. Heat 2 teaspoons oil in a large saucepan over medium-high heat. Add minc ed onion, celery, and carrot; saute 1 minute. Add rice; saute 5 minutes. S tir in wine; cook 5 minutes. Stir in wine; cook 5 minutes or until liquid is nearly absorbed, stirring constantly. Add broth mixture, 1/2 cup at a ti me, stirring constantly until each portion of broth is absorbed before addi ng the next (about 20 minutes total). Remove from heat; stir in Parmesan ch eese and green onions. 3. Preheat oven to 375 oF. 4. Remove stems from mushroom caps; discard. Place mushroom caps, gill side s up, in a 13 x 9 inch baking dish. Spoon 1 /14 cups risotto mixture into each cap; top each with 1 tablespoon mozzarella cheese. Pour 1/2 cup water into dish. Bake at 375 oF for 30 minutes or until mushroom caps are tender. 5. Heat 1 teaspoon oil in a large Dutch oven over medium-high heat until ho t. Add chopped onion and garlic; saute 2 minutes or until tender. Add spin ach; saute 2 minutes or until spinach is wilted. Arrange 1/2 cup spinach m ixture on a plate. Remove stuffed mushrooms from baking dish with a slotted spoon; place on spinach mixture. Yield: 4 servings. CALORIES 372 (23 % from fat); FAT 9.6 g (sat 3.3 g, mono 3.8 g, poly 0.9 g ); PROTEIN 15.9 g; CARB 60.5 g; FIBER 7.7 g; CHOL 12 mg; IRON 6.6 mg; SODIU M 773 mg; CALCIUM 303 g. Recipe by: Cooking Light Magazine, July 1997 Posted to MC-Recipe Digest by P&S Gruenwald <sitm@ne.infi.net> on Apr 03, 1998

Cooking Temperature:

Recipe Serves: 4

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