Portobello mushrooms are so versatile. Meaty, they can take the place of meat in many instances. I enjoy grilling whole portobellos and stuffing them with something equally as delicious, in this instance, mushroom risotto. Feel free to vary the cheese your top these tasty babies with.

Ingredients:

• 2 large Portobello mushrooms, stemmed and de-gilled
• 2 Tbsp. olive oil
• ½ tsp. each salt, pepper and dried thyme
• 1 cup leftover risotto, at room temperature
• 4 ounces Monterey Jack cheese (I use Cabot Shredded Monterey Jack)

Directions:

1. Oil up each mushroom and sprinkle with the seasonings. Cook on a grill for about five minutes, turning a couple times during cooking. Alternatively, cook in a 400 degree oven for 10 minutes.
2. Divide the risotto into two portions. Take one portion and scoop it onto a grilled mushroom. Top with two ounces of cheese. Repeat with the second mushroom.
3. Place both mushrooms back on the grill and cook for three additional minutes, with the lid closed, until cheese has melted.

Makes two side dishes or one meal.