stuffed mushrooms

Ingredients

• 8 oz Cremini Mushrooms, cleaned and stemmed
• 1 tbsp Olive Oil
• 1/2 cup Cooked Risotto (Italian or Arborio)
• 1/4 cup Parmesan Cheese, grated
• 2 tbsp Fresh Parsley, chopped
• 1 clove Garlic, minced
• 1/4 tsp Salt
• 1/8 tsp Black Pepper

Instructions

1. Preheat oven to 375°F (190°C).
2. Lightly grease a baking dish.
3. In a skillet, heat olive oil over medium heat. Sauté minced garlic for 30 seconds, until fragrant.
4. Add the cleaned and stemmed mushrooms to the skillet. Cook until softened and browned, about 8-10 minutes. Reduce heat if browning too quickly.
5. Remove from heat. Gently stir in the cooked risotto, parmesan cheese, and parsley.
6. Spoon the mushroom mixture back into the mushroom caps, mounding slightly.
7. Bake for 15-20 minutes, or until heated through and the tops are lightly browned.

Notes

• For easier cleaning, use a small brush to gently remove dirt from the mushroom stems before cleaning.
• To ensure mushrooms don't dry out, you can brush them with a little olive oil before baking.
• If you don't have cooked risotto, you can use leftover rice or a creamy polenta.
• These mushrooms can be served warm or at room temperature. They are best enjoyed within 24 hours for optimal flavor.