Parmesan risotto-stuffed portobellos

Yield: 4 Servings

Measure Ingredient
14½ ounce Vegetable broth
2 cups Water
1 tablespoon Olive oil; divided
1 cup Minced fresh onion
1 cup Minced carrot
1 cup Minced celery
1 cup Arborio rice; uncooked, other short grain rice
1 cup Dry white wine
½ cup Grated Parmesan cheese
¼ cup Minced green onion; -or chives
4 \N Portobello mushrooms; -about 6 inches wide
¼ cup Mozzarella cheese; part skim milk
½ cup Water
1 tablespoon Chopped onion
3 \N Garlic cloves
10 ounces Fresh spinach; trimmed

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, ½ 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 ½ 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 ½ 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 9⅗ g (sat 3.3 g, mono 3⅘ g, poly 0.9 g ); PROTEIN 15.9 g; CARB 60½ g; FIBER 7.7 g; CHOL 12 mg; IRON 6⅗ 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@...> on Apr 03, 1998

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