Name: Mushrooms stuffed with risotto
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: 4 medium flat mushrooms, stalks removed; 2 cup reserved lemon and tomato risotto; 1/3 cup grated tasty cheese; mixed salad leaves, to serve; crusty bread, to serve

Mushrooms stuffed with risotto

This is a great way to use up your leftover risotto or rice. A tasty savoury meal perfect for a quick lunch or dinner. Simply top up your mushrooms with risotto and grated cheese for a delicious and filling vegetarian dish.

mushrooms stuffed with lemon and tomato risotto

Serves 4

Prep

Cook

15M

Total

20M

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Ingredients

4 medium flat mushrooms, stalks removed

2 cup reserved lemon and tomato risotto

1/3 cup grated tasty cheese

mixed salad leaves, to serve

crusty bread, to serve

Method

1.Preheat oven to moderate, 180°C (160°C fan-forced). Line a baking tray with baking paper or foil.

2.Arrange mushrooms, stalk side up, on a baking tray. Fill each with 1/2 cup risotto. Sprinkle each with cheese. Bake 10-15 minutes, until cheese is bubbly and mushrooms are tender. Serve with salad and crusty bread.

If you can’t get medium flat mushrooms, use 8-12 cup mushrooms.
Note

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Ingredients

Method

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