Risotto Stuffed Mushrooms
Try this appealing appetizer the next time you are entertaining or for that special occasion.
1 (5.5-ounce) package BUITONI Risotto with Imported Mushrooms, cooked and kept warm
3/4 cup shredded Monterey Jack cheese, divided use
3 tablespoons freshly grated Romano or Parmesan, divided use
1 tablespoon finely chopped chives or green onion
1 tablespoon finely chopped red bell pepper
1 large clove garlic, finely chopped
20 (1 3/4-pounds) jumbo whole white mushrooms, stems removed
- Preheat oven to 375ºF (190ºC).
- 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.
Makes 18 to 20 servings.
Recipe and photograph are the property of Nestlé® & Meals.com, used with permission.