Shelly's Recipe

RISOTTO STUFFED MUSHROOMS - Easy

Category: Stuffed Mushrooms

1 pkg Buitoni Risotto with Portobello Mushrooms, cooked according to package directions and kept warm
3/4 cup shredded Monterey Jack cheese, divided
3 tbsp grated Romano or parmesan cheese
1 tbsp finely chopped green onions or chives
1 tbsp finely chopped red bell pepper
1 large clove garlic, minced
18 to 20 jumbo whole white mushrooms with stems removed

Preheat oven to 375. Combine risotto, 1/2 cup Monterey jack cheese, Romano cheese, chives, bell pepper and garlic in a bowl. Arrange mushroom on a baking sheet and fill with risotto mixture, mounding slightly. Sprinkle with remaining Monterey jack cheese. Bake for 20-25 minutes or until mushrooms are golden brown and cheese is melted.