Side Pannel
Parmesan Risotto-Stuffed Portobellos
Parmesan Risotto-Stuffed Portobellos
- Recipe Submitted by ADMIN on 09/26/2007
Category: Italian
Ingredients List
- 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
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, 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.
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.
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