Parmesan risotto-stuffed portobellos
4 Servings
Ingredients
| Quantity | 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 | Portobello mushrooms; -about 6 inches wide | |
| ¼ | cup | Mozzarella cheese; part skim milk |
| ½ | cup | Water |
| 1 | tablespoon | Chopped onion |
| 3 | Garlic cloves | |
| 10 | ounces | Fresh spinach; trimmed |
Directions
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