Mushrooms Stuffed with Risotto

RECIPESPLUS
6Ingredients
20Minutes
340Calories

Ingredients

US|METRIC
  • 4 portobello mushrooms (medium, stems removed)
  • 10 1/2 ounces risotto (store-bought)
  • 12 cherry tomatoes (halved)
  • 1 1/2 ounces grated cheese
  • mixed greens (to serve)
  • crusty bread (to serve)
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    Directions

    1. Preheat oven to 350°F. Line a baking tray with parchment paper.
    2. 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.
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    NutritionView More

    340Calories
    Sodium4% DV85mg
    Fat7% DV4.5g
    Protein20% DV10g
    Carbs22% DV65g
    Fiber16% DV4g
    Calories340Calories from Fat35
    % DAILY VALUE
    Total Fat4.5g7%
    Saturated Fat2g10%
    Trans Fat
    Cholesterol10mg3%
    Sodium85mg4%
    Potassium540mg15%
    Protein10g20%
    Calories from Fat35
    % DAILY VALUE
    Total Carbohydrate65g22%
    Dietary Fiber4g16%
    Sugars4g8%
    Vitamin A40%
    Vitamin C15%
    Calcium10%
    Iron20%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.