• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Parmesan Risotto-Stuffed Portobellos

  • Recipe Submitted by on

Category: Vegetables

 Ingredients List

  • 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


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”š 1 minute. Add rice, saut”š 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 375ø.

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 375ø 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”š 2 minutes until tender. Add spinach;
saut”š 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.

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