Creamy Tomato Risotto Stuffed Mushrooms with Goat Cheese

Instructions

1. In a large nonstick pan, melt butter, then add uncooked brown
   rice and saute the rice for 3 minutes. Add broth, and simmer
   for 35 to 40 minutes, stirring frequently until rice is cooked al
   dente. Add additional broth or water if it evaporates before
   the rice is done.

2. Heat the oven to 375°F.  While the oven is heating, stir the
   soup in the pan and simmer an additional 10 minutes until the
   soup has reduced into a thick sauce stirring frequently.
   Add half of the cheese and half of the basil, stir to
   incorporate.

3. Place the mushrooms on a parchment-lined baking sheet and
   bake for 10 minutes, then blot the mushrooms with a clean
   towel to remove excess moisture.

4. Stuff each mushroom with a large spoonful of rice, add a
   dollop of the remaining cheese, salt and pepper to taste, and
   then return to the oven for an additional 10 minutes. Serve
   topped with remaining basil.