|
|
|
|
|
A wonderful vegetarian
dish...
|
|
14.5 ounce |
|
can
vegetable broth |
|
|
2 cups |
|
water |
|
|
2 tsp |
|
olive oil,
divided |
|
|
1 cup |
|
minced fresh
onion |
|
|
1 cup |
|
minced
celery |
|
|
1 cup |
|
minced
carrot |
|
|
1 cup |
|
uncooked
Arborio or other short-grain rice |
|
|
1 cup |
|
dry white
wine |
|
|
½ cup |
|
grated
Parmesan cheese |
|
|
¼ cup |
|
minced green
onions or chives |
|
|
Four
5-ounce |
|
portobello
mushrooms (about 6 inches wide) |
|
|
¼ cup |
|
(1 ounce)
shredded part-skim mozzarella cheese |
|
|
½ cup |
|
water |
|
|
1 Tbs |
|
chopped
onion |
|
|
3 cloves |
|
garlic,
minced |
|
|
10 ounce |
|
bag fresh
spinach, trimmed |
|
|
|
|
|
|
1 |
Bring broth and 2
cups water to a simmer in a medium saucepan (do not
boil). Keep warm over low heat. |
|
2 |
Heat 1 teaspoon oil
in a large saucepan over medium-high heat. Add minced
onion, celery, and carrot; sauté 1 minute. Add rice;
sauté 5 minutes. Stir in wine; cook, stirring
constantly, 5 minutes or until liquid is nearly
absorbed. Add broth mixture, ½ 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
375°F. |
|
4 |
Remove stems from
mushroom caps; discard. Place caps, gill sides up, in a
13x9-inch baking dish. Spoon 1¼ cups risotto mixture
into each cap; top each with 1 Tablespoon mozzarella
cheese. Pour ½ cup water into dish. Bake 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; sauté 2 minutes or until
tender. Add spinach, and sauté 2 minutes or until
spinach is wilted. |
|
6 |
Arrange spinach
mixture on each of four plates. Remove stuffed mushrooms
from baking dish with a slotted spoon; place on spinach
mixture. |
|
|
|
|
Servings: 4 |
|
|
|
Nutrition Facts |
|
|
|
|
|
|
|
|
|
Amount Per Serving |
|
|
|
|
Calories |
|
470.52 |
|
|
Calories From Fat (18%) |
|
86.48 |
|
|
|
|
% Daily Value |
|
Total Fat
9.62g |
|
15% |
|
|
Saturated Fat 3.82g |
|
19% |
|
|
Cholesterol
17.39mg |
|
6% |
|
|
Sodium
1106.64mg |
|
46% |
|
|
Potassium
1594.21mg |
|
46% |
|
|
Carbohydrates
69.39g |
|
23% |
|
|
Dietary Fiber 7.31g |
|
29% |
|
|
Sugar 7.04g |
|
|
|
|
Sugar Alcohols 0.00g |
|
|
|
|
Net Carbohydrates
62.08g |
|
|
|
|
Protein
19.66g |
|
39% |
|
|
|
|
|
|
Cooking Tips |
|
*Never wash or submerge
portobellos in water- they absorb water quickly. To remove any
loose dirt, merely wipe the surface of the mushroom with a damp
paper towel. |
|
|
|
Recipe Source |
| Cooking
Light |
|
|