Mushrooms Stuffed With Risotto
6 ingredients
2 steps
Ingredients
- 4 None medium portobello mushrooms, stems removed
- 10.5 oz store-bought risotto
- 12 None cherry tomatoes, halved
- 1.5 oz grated cheese
- None None mixed greens, to serve
- None None crusty bread, to serve
Directions
-
1Preheat oven to 350°F. Line a baking tray with parchment paper.
-
2Arrange mushrooms on prepared tray. Mix risotto and tomatoes together then fill mushroom caps with mixture. Sprinkle cheese over top and bake for 10-15 mins, until cheese is bubbly and mushrooms are tender. Serve with mixed greens and crusty bread.
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