risotto stuffed portobello mushrooms

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

1. 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.
2. 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.
3. 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.