Parmesan Risotto Stuffed Portabellas
"This is an easy, light recipe. The risotto is great on its own, too! I can't remember for sure, but I think I got this recipe from Cooking Light."
photo by Chippie1
- Ready In:
- 50mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
- 1 (14 1/2 ounce) can vegetable broth
- 2 cups water
- 3 teaspoons olive oil
- 1 cup onion, minced
- 1 cup celery, minced
- 1 cup carrot, minced
- 1 cup arborio rice
- 1 cup dry white wine
- 1⁄2 cup grated parmesan cheese
- 1⁄4 cup green onions or 1/4 cup chives, minced
- 4 (5 ounce) portabella mushrooms
- 1⁄4 cup part-skim mozzarella cheese
- 1⁄2 cup water
- 1 tablespoon onion, chopped
- 3 garlic cloves, minced
- 1 (10 ounce) bag fresh spinach
directions
- Bring broth and water to a simmer in a medium saucepan (do not boil).
- Turn heat to low and keep warm.
- Preheat oven to 375.
- Heat 2 tsp oil in a large saucepan over medium-high heat.
- Add onion, celery, carrot; sauté for 1 minute.
- Add rice and sauté for 5 minutes.
- Stir in wine and stir constantly 5 minutes or until liquid is nearly absorbed.
- Add 1/2 cup of broth.
- When liquid is nearly absorbed, add another ½ cup of broth.
- Continue until all broth is added and rice is tender.
- Remove from heat and stir in Parmesan cheese and green onions.
- Remove stems from mushroom caps (if necessary) and discard.
- Place the caps, gill (bottom) side up, in a 13x9 baking dish.
- Spoon 1 ¼ cups of the risotto mix into each cap and top with 1 tbsp mozzarella cheese.
- Pour ½ c water into the bottom of the baking dish.
- Bake at 375 for 30 minutes or until tender.
- Heat 1 teaspoons.
- olive oil in a large pan over medium-high heat until hot.
- Add chopped onion and garlic; sauté until tender.
- Add spinach; sauté 2 minutes or until wilted.
- Arrange ½ c spinach on each plate and place the mushroomcaps on top to serve.
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Reviews
-
I would give the concept of this recipe 5 stars, but because I made so many changes, I don't think it is fair to rate. I made a box of parmesan risotto per direction on the box and skipped right through step 11. Using smaller mushroom caps, I baked them in a 350 oven for about 15 minutes, removed them added 1/4 cup of risotto to each and topped with a slice of fresh mozzarella. I then baked them for 15 more minutes until the cheese melted. I did make the spinach as directed adding about 1/8 cup of chopped procuitto to the pan with the onion & garlic. Fabulous roasted flavor. This adaptation made it a simple side dish when making a labor intensive main dish. -
RedBird1, you've got a real winner here. Very easy to prepare and instructions were perfectly clear. Only made one addition and that was to throw a nice pinch of salt into the rice mixture as it needed just a little bit of spice. Otherwise did eveything as specified in recipe. Also, the stuffing can be made ahead of time and placed on the mushrooms, then refridgerate. Just make sure to add the water before baking! Thanks for a great stuffed mushroom recipe!
RECIPE SUBMITTED BY
I currently live in Denver, CO, but am a native of Michigan. I love skiing, shopping, cooking, Detroit sports, and my alma mater - the Fighting Irish of Notre Dame. As is true for most people who enjoy cooking, I don't have nearly the time I'd like to experiment in the kitchen - although I must admit I'm more of a recipe-following experimentor than a create-my-own-recipe type. I love to try new recipes and to the never-ending frustration of my husband, the more complex, the more inclined I am to try them. My favorite cookbook is The Foster's Market Cookbook, and I love Alton Brown on the Food Network.
