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Risotto Stuffed Mushrooms




Source of Recipe


internet






Recipe Introduction


Try this appetizer the next time you are entertaining or for that special occasion.






List of Ingredients



• 1 package (5.5 ounces) BUITONI Risotto with Portobello Mushrooms, cooked and kept warm
  
• 3/4 cup (3 ounces) shredded Monterey Jack cheese, divided
  
• 3 tablespoons grated Romano or Parmesan cheese, divided
  
• 1 tablespoon finely chopped chives or green onion, finely chopped
  
• 1 tablespoon finely chopped red bell pepper, finely chopped
  
• 1 large clove garlic, finely chopped
  
• 18 to 20 (about 1 3/4 pounds total) jumbo whole white mushrooms, stems removed
  






Instructions



1. PREHEAT oven to 375º F.
   
2. COMBINE risotto, 1/2 cup Monterey Jack cheese, Romano cheese, chives, bell pepper and garlic in medium bowl. Arrange mushrooms on baking sheet. Fill mushrooms with risotto mixture, mounding slightly. Sprinkle with remaining Monterey Jack cheese.
   
3. BAKE for 20 to 25 minutes or until mushrooms are golden brown and cheese is melted.
   






Final Comments


Yields 18 to 20 servings