Something about lighting tons of candles and torches and enjoying life, just sounds perfect to me!
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
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.