Recipe for Risotto Stuffed Mushrooms

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Yield:

Ingredients:

Amount	Ingredient
1 pkt	(5.5 ounces) Risotto with Imported Mushrooms, cooked and kept warm
3/4 cup	(3 ounces) shredded Monterey Jack cheese, divided
3 tbl	grated Romano or Parmesan cheese
1 tbl	finely chopped chives or green onion
1 tbl	finely chopped red bell pepper
1 lrg	clove garlic, finely chopped

Instructions:

Instructions: PREHEAT oven to 375 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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