Torta di risotto with char-grilled portobello mushrooms and three cheeses
Italian cuisine
Grill
This deceptively easy dish is visually stunning. Based on a recipe from Celia Brooks Brown’s “New Vegetarian”, it is sure to impress even the most die-hard carnivores (i.e. even my husband!) with its unexpected layer of meaty mushrooms. An ideal dish for entertaining, it can be made up to a day in advance, refrigerated and brought to room temperature before cooking.
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