Parmesan Risotto-stuffed Portobellos Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
14 1/2 ounce: Vegetable broth,
2 cup: Water,
1 tbsp: Olive oil, divided
1 cup: Minced fresh onion,
1 cup: Minced carrot,
1 cup: Minced celery,
1 cup: Arborio rice, uncooked, other short grain rice
1 cup: Dry white wine,
1/2 cup: Grated Parmesan cheese,
1/4 cup: Minced green onion, -or chives
4: Portobello mushrooms, -about 6 inches wide
1/4 cup: Mozzarella cheese, part skim milk
1/2 cup: Water,
1 tbsp: Chopped onion,
3: Garlic cloves,
10 ounce: 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.
Recipe by: Cooking Light Magazine, July 1997
Posted to MC-Recipe Digest by P&S Gruenwald on Apr 03,
1998
Source from luhu.jp
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.
Recipe by: Cooking Light Magazine, July 1997
Posted to MC-Recipe Digest by P&S Gruenwald
1998
Source from luhu.jp
Tags
Italian