Creamy Tomato Risotto Stuffed Mushrooms

1 tablespoon butter

1 1/2 cups short grain brown rice

4 cups Pacific Foods Organic Free Range Chicken Broth (use vegetable broth for vegetarian)

2 cups Pacific Foods Organic Creamy Tomato Soup

6 large portobello mushrooms, stems removed

8 ounces goat cheese

10 basil leaves chopped

Add salt and pepper to taste

In a large non-stick pan, melt butter, then add uncooked brown rice and saute for 3 minutes.

Add Pacific Foods Organic Chicken Broth, and simmer for 35-40 minutes, stirring frequently until rice is cooked al-dente. Add additional broth or water if it evaporates before the rice is ready.

Add Pacific Foods Organic Creamy Tomato Soup 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.

While the soup is reducing, place mushrooms on a parchment lined baking sheet and bake at 375F for 10 minutes, then blot the mushrooms with a clean towel to remove excess moisture.

Stuff each mushrooms with a large spoonful or rice, add a dollop f cheese, salt and pepper to tase, and then return to oven for an additional 10 minutes.

Serve topped with remaining basil.