Name: Risotto-Stuffed Portobellos
Prep time: 45 min
Cook time: 45 min
Yield: 4
Ingredients: 1 can (14-1/2 ounces) reduced-sodium chicken or vegetable broth -; 1 cup water -; 2 celery ribs, finely chopped -; 2 medium carrots, finely chopped -; 1 large onion, finely chopped -; 1 tablespoon olive oil -; 1 cup uncooked arborio rice -; 1/2 cup chopped shallots -; 1 garlic clove, minced -; 1 cup dry white wine or additional broth -; 1/2 cup grated Parmesan cheese -; 4 green onions, finely chopped -; 4 large portobello mushrooms (4 to 4-1/2 inches), stems removed -; Cooking spray -; 1/4 teaspoon salt -; 1/8 teaspoon pepper -; 1/4 cup shredded part-skim mozzarella cheese -

Recipe information

Cooking:

45 min.

Servings per container:

Source:

More details

Ingredients for - Risotto-Stuffed Portobellos

1. 1 can (14-1/2 ounces) reduced-sodium chicken or vegetable broth -

2. 1 cup water -

3. 2 celery ribs, finely chopped -

4. 2 medium carrots, finely chopped -

5. 1 large onion, finely chopped -

6. 1 tablespoon olive oil -

7. 1 cup uncooked arborio rice -

8. 1/2 cup chopped shallots -

9. 1 garlic clove, minced -

10. 1 cup dry white wine or additional broth -

11. 1/2 cup grated Parmesan cheese -

12. 4 green onions, finely chopped -

13. 4 large portobello mushrooms (4 to 4-1/2 inches), stems removed -

14. Cooking spray -

15. 1/4 teaspoon salt -

16. 1/8 teaspoon pepper -

17. 1/4 cup shredded part-skim mozzarella cheese -

How to cook deliciously - Risotto-Stuffed Portobellos

1. Stage

In a small saucepan, heat broth and water and keep warm. In a large nonstick skillet, saute the celery, carrots and onion in oil until crisp-tender. Add the rice, shallots and garlic; cook and stir for 2-3 minutes. Reduce heat; stir in wine. Cook and stir until all of the liquid is absorbed.

2. Stage

Add heated broth mixture, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender. (Cooking time is about 20 minutes.) Remove from the heat; add Parmesan cheese and green onions. Stir until cheese is melted.

3. Stage

Spritz mushrooms with cooking spray; sprinkle with salt and pepper. Fill each with 1 cup risotto mixture and sprinkle with mozzarella cheese. Place in a 13x9-in. baking dish coated with cooking spray.

4. Stage

Bake, uncovered, at 350° for 20-25 minutes or until mushrooms are tender and cheese is melted.