Ingredients Jump to Instructions ↓

  1. 1 package (5 1/2 ounces) risotto with portobello mushrooms , cooked and kept warm 3/4 cup (3 ounces) shredded Monterey Jack cheese , divided 3 tablespoons grated Romano or Parmesan cheese , divided 1 tablespoon finely chopped chives or green onion 1 tablespoon finely chopped red bell pepper 1 large clove garlic , finely chopped 18 to 20 (about 1 3/4 pounds total ) jumbo whole white mushrooms , stems removed

Instructions Jump to Ingredients ↑

  1. PREHEAT oven to 375º F. 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.


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