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