Using a spoon, scoop out black undersides (gills) of mushrooms and remove stems.

Core tomato and cut into 1/2" dice.

Coarsely chop spinach.

Place mushrooms on prepared baking sheet and spray with cooking spray. Massage spray into mushrooms. Season all over with 1/4 tsp. salt, plus a pinch of pepper.

Place gill side up. Bake in hot oven until beginning to soften and release juices, 10-15 minutes.

Mushroom thickness can vary; if you receive a thinner mushroom, we recommend checking for doneness sooner.

While mushrooms cook, start risotto.

Place another medium pot over medium-high heat and add 1 tsp. olive oil. Add tomatoes and garlic salt to hot pot. Stir occasionally until tomatoes begin to release juices, 1-2 minutes.

Add white wine and bring to a simmer. Adding alcohol to a hot pan may cause some flames; use caution.

Once simmering, add rice. Stir occasionally until rice is toasted and opaque, 1-2 minutes.

Add a pinch of salt and 1 cup boiling water from other medium pot to pot with rice. Rice should just be covered by water. Stir often until nearly all water is absorbed.

Add 1/2 cup boiling water and stir often again until nearly all water is absorbed. Repeat this process, stirring often, 18-20 minutes.

Taste risotto as you cook, checking for tenderness. When rice has no more “bite” or crunch, it's done. There may be water left.

Remove from burner and stir in spinach, butter, and 2/3 the Parmesan (reserve remaining for mushrooms). Cover and set aside.

While rice cooks, finish mushrooms.

Carefully, top roasted mushrooms with a pinch of salt, goat cheese (crumbling if necessary), then remaining Parmesan, panko, and 1 tsp. olive oil.

Bake again until cheese is melted and panko is golden brown, 8-10 minutes.

Plate dish as pictured on front of card, topping risotto with mushrooms. Bon appétit!