Parmesan Risotto-Stuffed Portobellos

  1. Bring broth and 2 cups water to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
  2. Heat 2 teaspoons oil in a large saucepan over medium-high heat. Add minced onion, celery, and carrot; saute 1 minute. Add rice; saute 5 minutes. Stir in wine; cook 5 minutes or until liquid is nearly absorbed, stirring constantly. Add broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes total). Remove from heat; stir in Parmesan cheese and green onions.
  3. Preheat oven to 375u0b0.
  4. Remove stems from mushroom caps; discard. Place mushroom caps, gill sides up, in a 13 x 9-inch baking dish. Spoon 1 1/4 cups risotto mixture into each cap; top each with 1 tablespoon mozzarella cheese. Pour 1/2 cup water into dish. Bake at 375u0b0 for 30 minutes or until mushroom caps are tender.
  5. Heat 1 teaspoon oil in a large Dutch oven over medium-high heat until hot. Add chopped onion and garlic; saute 2 minutes or until tender. Add spinach; saute 2 minutes or until spinach is wilted. Arrange 1/2 cup spinach mixture on each plate. Remove stuffed mushrooms from baking dish with a slotted spoon; place on spinach mixture.

vegetable broth, water, olive oil, fresh onion, celery, carrot, rice, white wine, parmesan cheese, green onions, portobello mushrooms, mozzarella cheese, water, onion, garlic, fresh spinach

Taken from www.myrecipes.com/recipe/parmesan-risotto-stuffed-portobellos (may not work)

Another recipe

Switch theme