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Ingredientes
- 14Â 1/2 ounce Vegetable broth
- 2 c. Water
- 1 Tbsp. Extra virgin olive oil, divided
- 1 c. Chopped fresh onion
- 1 c. Chopped carrot
- 1 c. Chopped celery
- 1 c. Arborio rice, uncooked, other short grain rice
- 1 c. Dry white wine
- 1/2 c. Grated Parmesan cheese
- 1/4 c. Chopped green onion, -or possibly chives
- 4 x Portobello mushrooms, -about 6 inches wide
- 1/4 c. Mozzarella cheese, part skim lowfat milk
- 1/2 c. Water
- 1 Tbsp. Minced onion
- 3 x Garlic cloves
- 10 ounce Fresh spinach, trimmed
Direcciones
- 1. Bring broth and 2 c. water to a simmer in a medium saucepan (don't bo il). Keep hot over low heat.
- 2. Heat 2 tsp. oil in a large saucepan over medium-high heat. Add in minc ed onion, celery, and carrot; saute/fry 1 minute. Add in rice; saute/fry 5 min. S tir in wine; cook 5 min. Stir in wine; cook 5 min or possibly till liquid is nearly absorbed, stirring constantly. Add in broth mix, 1/2 c. at a ti me, stirring constantly till each portion of broth is absorbed before addi ng the next (about 20 min total). Remove from heat; stir in Parmesan ch eese and green onions.
- 3. Preheat oven to 375 oF.
- 4. Remove stems from mushroom caps; throw away. Place mushroom caps, gill side s up, in a 13 x 9 inch baking dish. Spoon 1 /14 c. risotto mix into each cap; top each with 1 Tbsp. mozzarella cheese. Pour 1/2 c. water into dish. Bake at 375 oF for 30 min or possibly till mushroom caps are tender.
- 5. Heat 1 tsp. oil in a large Dutch oven over medium-high heat till ho teaspoon Add in minced onion and garlic; saute/fry 2 min or possibly till tender. Add in spin ach; saute/fry 2 min or possibly till spinach is wilted. Arrange 1/2 c. spinach m ixture on a plate. Remove stuffed mushrooms from baking dish with a slotted spoon; place on spinach mix.
- Yield: 4 servings.
- M 773 mg; CALCIUM 303 g.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 608g | |
| Recipe makes 4 servings | |
| Calories 396 | |
| Calories from Fat 81 | 20% |
| Total Fat 9.2g | 12% |
| Saturated Fat 3.58g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 736mg | 31% |
| Potassium 1043mg | 30% |
| Total Carbs 54.71g | 15% |
| Dietary Fiber 5.0g | 17% |
| Sugars 6.77g | 5% |
| Protein 14.55g | 23% |
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