Risotto-Stuffed Mushrooms

Here we go with revamp number two on my asparagus-fennel-leek risotto from Monday evening's dinner. I love leftovers, though, as I've mentioned before, it needs to look significantly different from the original meal to quell any rebellion from my mini food-snobs. I took the risotto, stuffed it into a mushroom cap, topped it with shredded cheese, and popped it in the oven. A fantastic, easy dinner for mid-week...

small portobello mushrooms, cleaned and gills removed

leftover risotto

shredded parmesan, provolone, or romano cheese for the top

Preheat your oven to 350 degrees and clean the mushrooms. Place the mushrooms on a baking stone, gill side up, and drizzle with olive oil. Season with pink Himalaya salt, freshly ground pepper, and bake about 15 minutes until softened.

When the mushrooms are softened, spoon the risotto into the caps, press gently, and top with cheese. Bake an additional 10 minutes, until the cheese is melted and golden-hued.

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