Parmesan Risotto-Stuffed Portobellos

Ingredients

• 1 cup arborio uncooked
• 1 cup carrots minced
• 1 cup celery minced
• 1 cup cooking wine dry white
• 3  garlic cloves minced
• 0.3 cup green onions minced
• 1 tablespoon olive oil divided
• 1 cup onion fresh minced
• 1 tablespoon onion chopped
• 0.5 cup parmesan cheese grated
• 1 ounce part-skim mozzarella cheese shredded
• 20 ounce portabello mushrooms ( 6 inches wide)
• 10 ounce pkt spinach fresh trimmed
• 14.5 ounce vegetable broth canned
• 0.5 cup water 
• 2 cups water 

Equipment

• sauce pan
• oven
• baking pan
• slotted spoon
• dutch oven

Directions

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.
3. Add minced onion, celery, and carrot; saut 1 minute.
4. Add rice; saut 5 minutes. Stir in wine; cook 5 minutes or until liquid is nearly absorbed, stirring constantly.
5. 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).
6. Remove from heat; stir in Parmesan cheese and green onions.
7. Preheat oven to 37
8. Remove stems from mushroom caps; discard.
9. 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.
10. Pour 1/2 cup water into dish.
11. Bake at 375 for 30 minutes or until mushroom caps are tender.
12. Heat 1 teaspoon oil in a large Dutch oven over medium-high heat until hot.
13. Add chopped onion and garlic; saut 2 minutes or until tender.
14. Add spinach; saut 2 minutes or until spinach is wilted. Arrange 1/2 cup spinach mixture on each plate.
15. Remove stuffed mushrooms from baking dish with a slotted spoon; place on spinach mixture.