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Receta Parmesan Risotto Stuffed Portobellos

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Raciónes: 4

Ingredientes

Cost per serving $3.02 view details

Direcciones

  1. 1. Bring broth and 2 c. water to a simmer in a medium saucepan (don't bo il). Keep hot over low heat.
  2. 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. 3. Preheat oven to 375 oF.
  4. 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. 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.
  6. Yield: 4 servings.
  7. 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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