Risotto-Stuffed Portobellos |
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Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 4 |
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âI invented this dish one night when I was having last-minute guests. I ran to a local farm stand for some amazing produce and created this using fresh portobellos and leftover risotto. My friends still ask for the recipe!â Rian Macdonald â Powder Springs, Georgia 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 |
Directions:
1. In a small saucepan, heat broth and water and keep warm. In a large nonstick skillet 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.
2. 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. 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.
4. Bake, uncovered, at 350° for 20-25 minutes or until mushrooms are tender and cheese is melted. Yield: 4 servings.
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