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RECIPES:
SIDE
DISHES - RICE and POTATO
Parmesan Risotto Stuffed Portobellos
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Parmesan
Risotto- Stuffed Portobellos |
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A wonderful
vegetarian dish...
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14.5
ounce |
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can
vegetable broth |
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2
cups |
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water |
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2
tsp |
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olive oil, divided |
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1
cup |
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minced fresh onion |
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1
cup |
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minced celery |
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1
cup |
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minced carrot |
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1
cup |
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uncooked Arborio or other short-grain
rice |
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1
cup |
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dry
white wine |
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½
cup |
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grated Parmesan cheese |
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¼
cup |
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minced green onions or chives |
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Four
5-ounce |
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portobello mushrooms (about 6 inches
wide) |
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¼
cup |
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(1
ounce) shredded part-skim mozzarella
cheese |
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½
cup |
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water |
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1
Tbs |
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chopped onion |
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3
cloves |
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garlic, minced |
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10
ounce |
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bag
fresh spinach, trimmed |
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1 |
Bring broth
and 2 cups water to a simmer in a medium
saucepan (do not boil). Keep warm over low heat. |
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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. |
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3 |
Preheat oven
to 375°F. |
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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. |
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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. |
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6 |
Arrange
spinach mixture on each of four plates. Remove
stuffed mushrooms from baking dish with a
slotted spoon; place on spinach mixture. |
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Servings: 4 |
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Nutrition Facts |
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Amount Per Serving |
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Calories |
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470.52 |
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Calories From Fat (18%) |
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86.48 |
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% Daily Value |
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Total Fat
9.62g |
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15% |
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Saturated Fat 3.82g |
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19% |
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Cholesterol
17.39mg |
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6% |
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Sodium
1106.64mg |
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46% |
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Potassium
1594.21mg |
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46% |
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Carbohydrates
69.39g |
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23% |
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Dietary Fiber 7.31g |
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29% |
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Sugar 7.04g |
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Sugar Alcohols 0.00g |
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Net Carbohydrates
62.08g |
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Protein
19.66g |
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39% |
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Cooking Tips |
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*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. |
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Recipe Source |
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Cooking Light |
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