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Try this appealing appetizer the next time
you are entertaining or for that special occasion.
Risotto Stuffed Mushrooms
- 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.
Estimated Times
Preparation Time: 25 mins
Cooking Time: 25 mins
Recipe and photograph are the property
of Nestlé® & Meals.com, used with permission.
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