Risotto-Stuffed Portobellos Recipe

Name: Risotto-Stuffed Portobellos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
In a small saucepan, heat broth and water and keep warm. In a
2
coated with cooking spray, 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.
3
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.
4
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 13-in. x 9-in. baking dish coated with cooking spray.
5
Bake, uncovered, at 350u00b0 for 20-25 minutes or until mushrooms are tender and cheese is melted.

576

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 17 ingredients. The key ingredients include: 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, and more.

Yes, Risotto-Stuffed Portobellos falls under the Meat & Poultry 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.

Risotto-Stuffed Portobellos

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