• 18servings
  • 25minutes

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B3, B9, B12, C, P
MineralsCopper, Chromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 (5 1/2-ounce) package BUITONI Risotto with Imported Mushrooms, cooked and kept warm

  2. 3/4 cup shredded Monterey Jack cheese, divided use

  3. 3 tablespoons freshly grated Romano or Parmesan, divided use

  4. 1 tablespoon finely chopped chives or green onion

  5. 1 tablespoon finely chopped red bell pepper

  6. 1 large clove garlic, finely chopped

  7. 20 (1 3/4-pounds) jumbo whole white mushrooms, stems removed

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375ºF (190ºC).

  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.


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