Portobello Mushrooms Stuffed with Risotto

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While my two year old can eat pretty much the exact same thing every week, Momma needs some variety!  So, I decided to branch out a bit.  This recipe is really great, as it takes minimal extra effort to make something new and visually pleasing for me, whilst making Myles his comfort food.

Plus, I still have pesto in the house.  Waste not, want not!

bello mushrooms with risotto

 

Portobello Mushrooms Stuffed with Risotto

Ingredients:

1 recipe for Parmesan Risotto (excluding the peas)

4 portobello mushrooms, rinsed

olive oil

salt and pepper

pesto

parmesan

a handful of baby spinach leaves

Method:

1. Cook a batch of Parmesan Risotto.

2. Meanwhile, preheat oven to 400*F (200*C).

3. Place mushrooms on a baking sheet; drizzle with olive oil, season with salt and pepper.

4. Cook for 20 minutes, flipping over half way through.

5. Remove the mushrooms from the oven; fill with risotto, a tsp of pesto and sprinkle with shaven parmesan.

6. Serve on a bed of baby spinach leaves.

 

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