Something funghi

A few days ago, I noticed that I had two boxes of easy-make risotto. Uninspired to go to the grocery store (don’t judge Boston is like still 30℉ in March), I decided to make use of the risotto and the baby portobello mushrooms- by stuffing the mushrooms with the Porcini and Parmesan risotto. Here is the result.

Ingredients: 10 oz portobello mushrooms stems removed, 5.5 oz package of risotto (I used the Lundenberg one), 1/2 cup grated parmesan cheese, olive oil to drizzle the mushrooms, salt and grilled seasoning to season

Preheat oven to 400. Add mushrooms to a baking sheet, drizzle with olive oil and sprinkle with salt and grilled seasoning

Roast mushrooms for 15 to 20 minutes. Cook the risotto according to the instructions on the box.

When the risotto is cooked, stuff the mushrooms with it and sprinkle with parmesan cheese.


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Filed under Appetizer, Vegetarian

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