Parmesan Risotto-stuffed Portobellos

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Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains, Dairy	Italian	Italian	4	Servings

INGREDIENTS

14 1/2	oz	Vegetable broth
2	c	Water
1	T	Olive oil, divided
1	c	Minced fresh onion
1	c	Minced carrot
1	c	Minced celery
1	c	Arborio rice, uncooked
		other short grain rice
1	c	Dry white wine
1/2	c	Grated Parmesan cheese, Grated Parmesan cheese or
		chives, about
		6 inches wide
1/4	c	Mozzarella cheese, part skim
		milk
1/2	c	Water
1	T	Chopped onion
3		Garlic cloves
10	oz	Fresh spinach, trimmed

INSTRUCTIONS

Bring broth and 2 cups water to a simmer in a medium saucepan (do not
bo il). Keep warm over low heat. 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. Preheat oven to 375 oF.  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. 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 <sitm@ne.infi.net> on Apr  03, 1998

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 452 Calories From Fat: 96 Total Fat: 10.7g Cholesterol: 17.6mg Sodium: 1212.5mg Potassium: 688.2mg Carbohydrates: 62.2g Fiber: 6g Sugar: 5g Protein: 16.8g