Weekday Vegetarian: Risotto Stuffed Portobello Mushrooms
Photo: Kelly Rossiter
If you made risotto for your loved one on Valentine's day, you probably have a big bowl of it leftover.
Here is an incredibly easy way to use that up, especially after all the work of making the risotto in the first place. Just put it into some portobello mushrooms, add a bit of cheese and a side salad and you have a light supper.I used some Gruyere in this rather than Parmesan, because I already had Parmesan in the original risotto. You could always go with something a bit stronger tasting like an asiago or even go over the top and add some gorgonzola. I actually stirred the cheese into the risotto so that I would get a bit of cheese in every bite, rather than just on the top.
This is from the website Kitchen Trial and Error.
Risotto Stuffed Portobello Mushrooms
2 portobello mushrooms, cleaned and gills removed
About 1 cup leftover risotto
Parmesan, provolone, or romano cheese to top
1. Preheat your oven to 400F and clean the mushrooms. Put the mushrooms on a sheet tray upside down (gill side up) and drizzle with olive oil. Season with salt & pepper and bake about 15 minutes until softened.
2. While the mushrooms bake, warm up the leftover risotto to room temperature.
3. When the mushrooms are done, spoon the risotto into the caps and top with cheese. Bake an additional 10 minutes, until the cheese is melted.