lately i've been stumbling across a few recipes so perfect - so simple, so delicious - that my first reaction is "why didn't i think of that?!" first, there was smitten kitchen's chocolate-peanut spread (think nutella with peanuts instead of hazelnuts) and then there were these risotto stuffed mushrooms from kitchenist. and all i thought leftover risotto was good for is risotto cakes.
i don't think this dish needs much discussion. you're one of two people. you love mushrooms and can't get enough of them. if this is you, i had you at "risotto stuffed mushroom". if you think mushrooms are stinky or have a weird texture, you either haven't read this far or if you have, there's nothing i can say to convince you how great this meal is. so to all you mushroom lovers out there, make this dish! i bet it would be perfect for a dinner party too.
next time i make risotto, it will be a triple batch - enough for cakes and stuffed mushrooms because now i'm torn between the best way to "use up" leftover risotto!
risotto stuffed portobello mushrooms
adapted from kitchenist
30 minutes, makes 2 mushrooms
2 portobello mushrooms, cleaned and gills removed
about 1 cup leftover risotto (i used leftover leek, peas, and bacon without the bacon)
parmesan, provolone, or romano cheese to top
- preheat your oven to 400F and clean the mushrooms. put the mushrooms on a sheet tray upside down (gill side up) and drizzle with olive oil. season with salt & pepper and bake about 15 minutes until softened.
- while the mushrooms bake, warm up the leftover risotto to room temperature. i microwave mine for a minute or two. you just want to take the chill off, so it warms all the way through.
- when the mushrooms are done, spoon the risotto into the caps and top with cheese. bake an additional 10 minutes, until the cheese is melted.