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

Parmesan Risotto-Stuffed Portobellos

  • Recipe Submitted by on

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


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.

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