Saturday, January 21, 2012

Parmesan Risotto-Stuffed Portobellos

For some reason tonight, I decided that I was going to make myself a big fancy dinner. It was just me, Emmadog, and "The Ides of March," but I determined that I should have an excellent dinner. Therefore, I made this stuffed mushroom recipe that I've had forever but still hadn't tried, along with some Smashed Parsnips with Mascarpone. It was a delicious dinner and I was very happy. I think I've had better stuffed mushroom recipes before, but this one worked very well with my whole meal. I enjoyed my dinner. Good job, self!

feast

Parmesan Risotto-Stuffed Portobellos
Cooking Light, July 1997

14 1/2 ounces vegetable broth
2 cups water
1 tablespoon olive oil -- divided
1 cup minced fresh onion
1 cup minced celery
1 cup minced carrot
1 cup uncooked Arborio or other short-grain rice
1 cup dry white wine
1/2 cup grated Parmesan cheese
1/4 cup minced green onions or chives
20 ounces portobello mushrooms -- (about 6 inches wide)
1/4 cup shredded part-skim mozzarella cheese -- (1 ounce)
1/2 cup water
1 tablespoon chopped onion
3 garlic cloves -- minced
10 ounces fresh spinach -- trimmed

1. Bring broth and 2 cups water to a simmer in a medium saucepan (do not boil). Keep warm over low heat.

2. Heat 2 teaspoons oil in a large saucepan over medium-high heat. Add minced onion, celery, and carrot; sauté 1 minute. Add rice; sauté 5 minutes. Stir in wine; cook 5 minutes or until liquid is nearly absorbed, stirring constantly. Add broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes total). Remove from heat; stir in Parmesan cheese and green onions.

3. Preheat oven to 375°.

4. Remove stems from mushroom caps; discard. Place mushroom caps, gill sides up, in a 13 x 9-inch baking dish. Spoon 1 1/4 cups risotto mixture into each cap; top each with 1 tablespoon mozzarella cheese. Pour 1/2 cup water into dish. Bake at 375° for 30 minutes or until mushroom caps are tender.

5. Heat 1 teaspoon oil in a large Dutch oven over medium-high heat until hot. Add chopped onion and garlic; sauté 2 minutes or until tender. Add spinach; sauté 2 minutes or until spinach is wilted. Arrange 1/2 cup spinach mixture on each plate. Remove stuffed mushrooms from baking dish with a slotted spoon; place on spinach mixture.

Servings: 4

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