Risotto Stuffed Mushrooms

Quick Links:

Risotto Stuffed Mushrooms

Easy to make appetizers for seasonal functions and events.

Serves: 20


	Ingredients 5-1/2 oz Buitoni Risotto with Imported Mushrooms (cooked and kept warm) 3/4 cup shredded Monterey Jack cheese - divided 3 Tbsp grated Romano or Parmesan cheese 1 Tbsp finely chopped chives or green onion 1 Tbsp finely chopped red bell pepper 1 large finely chopped clove garlic 28 oz jumbo whole white mushrooms - stems removed

Method

Preheat oven to 375 degrees.

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.

Bake for 20 to 25 minutes or until mushrooms are golden brown and cheese is melted.