Parmesan Risotto-Stuffed Portobellos
| Yield: | 4 Servings |
| Categories: | Cornellier, Vegetables |
| 4 | c | Stock; vegetable or chicken |
| 1 | tb | Olive oil; divided |
| 1 | c | Onion; minced |
| 1 | c | Carrot; minced |
| 1 | c | Celery; minced |
| 1 | c | Arborio rice |
| 1 | c | White wine |
| 1/2 | c | Grated parmesan cheese |
| 1/4 | c | Green onons or chives; minced |
| 20 | oz | Portabello mushrooms (4 large), 6 inches wide |
| 1/4 | c | Light mozzarella; Black Diamond, grated |
| 1/2 | c | Water |
| 3 | Cloves garlic; minced | |
| 10 | oz | Spinach; trimmed |
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