Portobello Mushroom Cap Baked with Sun Dried Tomato Risotto | Bella Sun Luci
We are processors of sun dried tomatoes available in oil and herbs, sauce or pesto. Made with fresh and delicious ingredients inspired by the Mediterranean.
Ingredients
- 4 portobello mushrooms, stems removed and set aside, fins scooped out and discarded
- 2 tbsp Bella Sun Luci Extra Virgin Olive Oil for the mushrooms
- ½ c Bella Sun Luci Sun Dried Tomato Risotto, following the directions on the package
- 1 c fresh tomato, cored, seeded and large dice
- 1 c spinach leaves, de-stemmed
- 1 c shredded mozzarella or swiss
- ¼ c shredded parmesan (in addition to the little bit you’ll need for the risotto)
- 4 fresh basil leaves for garnish, optional
- Salt and pepper to taste
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