Mushrooms Stuffed With Risotto - cooking recipe

Ingredients

4 None medium portobello mushrooms, stems removed
10.5 oz store-bought risotto
12 None cherry tomatoes, halved
1.5 oz grated cheese
None None mixed greens, to serve
None None crusty bread, to serve

Preparation

Preheat oven to 350\u00b0F. Line a baking tray with parchment paper.
Arrange mushrooms on prepared tray. Mix risotto and tomatoes together then fill mushroom caps with mixture. Sprinkle cheese over top and bake for 10-15 mins, until cheese is bubbly and mushrooms are tender. Serve with mixed greens and crusty bread.