Risotto-Stuffed Portobellos

Directions

1. 1
   In a small saucepan, heat broth and water and keep warm. In a large nonstick skillet coated with cooking spray, saute the celery, carrots and onion in oil until crisp-tender.
2. 2
   Add the rice, shallots and garlic; cook and stir for 2-3 minutes. Reduce heat; stir in wine. Cook and stir until all of the liquid is absorbed.
3. 3
   Add heated broth mixture, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender. (Cooking time is about 20 minutes.)
4. 4
   Remove from the heat; add Parmesan cheese and green onions. Stir until cheese is melted.
5. 5
   Spritz mushrooms with cooking spray; sprinkle with salt and pepper. Fill each with 1 cup risotto mixture and sprinkle with mozzarella cheese.
6. 6
   Place in a 13-in. x 9-in. baking dish coated with cooking spray.
7. 7
   Bake, uncovered, at 350° for 20-25 minutes or until mushrooms are tender and cheese is melted.