Mushrooms Stuffed With Risotto

6 ingredients
2 steps

Ingredients

  • 4 portobello mushrooms medium, stems removed
  • 10 1/2 ounces risotto store-bought
  • 12 cherry tomatoes halved
  • 1 1/2 ounces grated cheese
  • mixed greens to serve
  • crusty bread to serve

Directions

  1. 1
    Preheat oven to 350°F. Line a baking tray with parchment paper.
  2. 2
    Arrange 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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