Risotto Stuffed Portobellos

And since we had leftover short rib risotto from the last post, i decided on a quick happy hour appetizer. We eat heavy lunches and nibble on small plates or a sandwich in the evening, and since the weather is still nice, we love sitting on our front porch sipping on vino and eating appetizers early in the evenings.
Something about lighting tons of candles and torches and enjoying life, just sounds perfect to me!

Ingredients:
2 cups leftover risotto
4 whole portobellos, stem removed
1/2 cup bread crumbs
1/2 cup parmesan or mozzarella cheese
1/3 cup olive oil + 1 tablespoon
1/4 cup balsamic vinegar
salt and pepper
Basil chiffonade

Preheat oven to 400F
In a large bowl pour 1/3 cup olive oil, balsamic, salt and pepper on portobellos, rub it in well.
Lay each portobello, stem side up, on a lightly greased cookie sheet.
Mix bread crumbs, cheese and 1 tablespoon olive oil. Scoop about 1/2 cup of risotto on top of each portobello and top it with some bread crumb mixture. Cover with foil and cook for 10 minutes. Remove foil and cook for another 7-10 minutes, or until cheese is golden. Sprinkle fresh basil on top. Cut into 4 pieces each and serve warm.