Risotto Stuffed Mushrooms Recipe

Name: Risotto Stuffed Mushrooms
Ingredients: 1 pkt (5.5 ounces) Risotto with Imported Mushrooms, cooked and kept hot; 3/4 c. (3 ounces) shredded Monterey Jack cheese, divided; 3 Tbsp. grated Romano or possibly Parmesan cheese; 1 Tbsp. finely minced chives or possibly green onion; 1 Tbsp. finely minced red bell pepper; 1 lrg clove garlic, finely minced; 18 x to 20 (about 28 ounces total) jumbo whole white mushrooms, stems removed

by Global Cookbook

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Servings: 1

Ingredients

Cost per recipe $0.90 view details

1 pkt (5.5 ounces) Risotto with Imported Mushrooms, cooked and kept hot
3/4 c. (3 ounces) shredded Monterey Jack cheese, divided
3 Tbsp. grated Romano or possibly Parmesan cheese
1 Tbsp. finely minced chives or possibly green onion
1 Tbsp. finely minced red bell pepper
1 lrg clove garlic, finely minced
18 x to 20 (about 28 ounces total) jumbo whole white mushrooms, stems removed

Directions

PREHEAT oven to 375 F. COMBINE risotto, 1/2 c. Monterey Jack cheese, Romano cheese, chives, bell pepper and garlic in medium bowl. Arrange mushrooms on baking sheet. Fill mushrooms with risotto mix, mounding slightly. Sprinkle with remaining Monterey Jack cheese. BAKE for 20 to 25 min or possibly till mushrooms are golden and cheese is melted.

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Amount Per Recipe	%DV
Recipe Size 113g
Calories 386
Calories from Fat 271	70%
Total Fat 30.07g	38%
Saturated Fat 18.82g	75%
Trans Fat 0.0g
Cholesterol 89mg	30%
Sodium 686mg	29%
Potassium 119mg	3%
Total Carbs 1.99g	1%
Dietary Fiber 0.4g	1%
Sugars 1.01g	1%
Protein 26.77g	43%

Risotto Stuffed Mushrooms Recipe

Ingredients