Risotto Stuffed Portobellos

I love portobello mushrooms! This is a recipe that I found and we tried before and obviously forgot to blog about... It is worth repeating even if I had blogged about it! :) It takes a bit of prep work so be ready to chop away. It is worth it in the end... I love the meatiness of portobellos and risotto is so yummy even if it is a little time consuming to make! The kids were not too pleased with this dish - my 3 year old discovered how to not so secretly feed the dog a few pieces of his portobello! They liked the risotto part, just not the big huge mushroom part! :) Oh well, more for Josh and I!!



Risotto Stuffed Portobellos
(recipe found in Taste of Home Healthy Cooking)

1 can (14 1/2 ounces) reduced sodium chicken broth or vegetable broth
1 cup water
2 celery ribs, finely chopped
1 large onion, finely chopped
2 medium carrots, 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 inches)m, stems removed
cooking spray
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup shredded part skim mozzarella cheese

In small saucepan, heat broth and water and keep warm. In a large nonstick skillet coated with cooking spray, saute celery, carrots and onion in oil until crisp tender. Add rice, shallots and garlic; cook and stir for 2 minutes. Reduce heat; stir in wine. Cook and stir until the liquid is absorbed.

Add heated broth mixture, 1/2 cup at a time, stirring constantly. Allow liquid to absorb between additions. Cook until creamy and rice is almost tender, about 20 minutes. Remove from heat; add parmesan cheese and green onions.

Spritz mushrooms with cooking spray; sprinkle with salt and pepper. Fill with risotto; sprinkle with mozzarella cheese. Place in a 13x9" baking dish coated with cooking spray. Bake, uncovered, at 350 for 20-25 minutes or until mushrooms are tender and cheese is melted.