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Parmesan Risotto-Stuffed Portobellos

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CATEGORY CUISINE TAG YIELD
Vegetables, Meats, Dairy Dutch Cornellier, Vegetables 4 Servings

INGREDIENTS

4 c Stock; vegetable or chicken
1 tb Olive oil; divided
1 c Onion; minced
1 c Carrot; minced
1 c Celery; minced
1 c Arborio rice
1 c White wine
1/2 c Grated parmesan cheese
1/4 c Green onons or chives; minced
20 oz Portabello mushrooms (4 large), 6 inches wide
1/4 c Light mozzarella; Black Diamond, grated
1/2 c Water
3 Cloves garlic; minced
10 oz Spinach; trimmed

INSTRUCTIONS

Bring broth and two cups water to a simmer in a medium saucepan. Do not
boil. Keep warm over low heat.
Heat 2 teaspoons oil in a large saucepan over medium-high heat. Add minced
onion, celery, and carrot; saut. 1 minute. Add rice, saut. 5 minutes. Stir
in wine; cook 5 minutes or until liquid is nearly absorbed, stirring
constanly. Add broth mixutre, 1/2 cup at a time, stirring constantly until
each porton of broth is absorbed before adding the next (about 20 minutes
total). Remove from heat. Stir in Parmesan cheese and green onions.
Preheat oven to 375°.
Remove stems from mushroom caps and discard. Place mushroom caps, gill
sides up, in a 13 by 9-inch baking dish. Spoon 1 1/4 cup risotto mizture
into each cap; top each with 1 tablespoon mozzeralla cheese.
Pour 1/2 cup water into dish. Bake at 375° for 30 minutes, or until
mushroom caps are tender.
Heat 1 teaspoon oil in a large Dutch oven over medium-high heat until hot.
Add chopped onion and garlic; saut. 2 minutes until tender. Add spinach;
saut. 2 minutes or until spinach is wilted. Arrange 1/2 cup spinach mixture
on a plate. Remove stuffed mushrooms from baking dish with a slotted spoon;
place on spinach.
Recipe by: Cooking Light, July 1997 Posted to Digest eat-lf.v097.n196 by
"Cornellier, Ann" <Cornellier.Ann@tbs-sct.gc.ca> on Aug 4, 1997

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