Parmesan Risotto Stuffed Portabellas

Recipe by RedBird1
READY IN: 50mins




  • Bring broth and water to a simmer in a medium saucepan (do not boil).
  • Turn heat to low and keep warm.
  • Preheat oven to 375.
  • Heat 2 tsp oil in a large saucepan over medium-high heat.
  • Add onion, celery, carrot; sauté for 1 minute.
  • Add rice and sauté for 5 minutes.
  • Stir in wine and stir constantly 5 minutes or until liquid is nearly absorbed.
  • Add 1/2 cup of broth.
  • When liquid is nearly absorbed, add another ½ cup of broth.
  • Continue until all broth is added and rice is tender.
  • Remove from heat and stir in Parmesan cheese and green onions.
  • Remove stems from mushroom caps (if necessary) and discard.
  • Place the caps, gill (bottom) side up, in a 13x9 baking dish.
  • Spoon 1 ¼ cups of the risotto mix into each cap and top with 1 tbsp mozzarella cheese.
  • Pour ½ c water into the bottom of the baking dish.
  • Bake at 375 for 30 minutes or until tender.
  • Heat 1 teaspoons.
  • olive oil in a large pan over medium-high heat until hot.
  • Add chopped onion and garlic; sauté until tender.
  • Add spinach; sauté 2 minutes or until wilted.
  • Arrange ½ c spinach on each plate and place the mushroomcaps on top to serve.