Parmesan Risotto Stuffed Portabellas Recipe

Name: Parmesan Risotto Stuffed Portabellas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Bring broth and water to a simmer in a medium saucepan (do not boil).
2
Turn heat to low and keep warm.
3
Preheat oven to 375.
4
Heat 2 tsp oil in a large saucepan over medium-high heat.
5
Add onion, celery, carrot; saute for 1 minute.
6
Add rice and saute for 5 minutes.
7
Stir in wine and stir constantly 5 minutes or until liquid is nearly absorbed.
8
Add 1/2 cup of broth.
9
When liquid is nearly absorbed, add another 1/2 cup of broth.
10
Continue until all broth is added and rice is tender.
11
Remove from heat and stir in Parmesan cheese and green onions.
12
Remove stems from mushroom caps (if necessary) and discard.
13
Place the caps, gill (bottom) side up, in a 13x9 baking dish.
14
Spoon 1 1/4 cups of the risotto mix into each cap and top with 1 tbsp mozzarella cheese.
15
Pour 1/2 c water into the bottom of the baking dish.
16
Bake at 375 for 30 minutes or until tender.
17
Heat 1 teaspoons.
18
olive oil in a large pan over medium-high heat until hot.
19
Add chopped onion and garlic; saute until tender.
20
Add spinach; saute 2 minutes or until wilted.
21
Arrange 1/2 c spinach on each plate and place the mushroomcaps on top to serve.

480

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 (14 1/2 ounce) can vegetable broth, 2 cups water, 3 teaspoons olive oil, 1 cup onion, minced, and more.

Yes, Parmesan Risotto Stuffed Portabellas falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Parmesan Risotto Stuffed Portabellas

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