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Ingredientes
- 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
Direcciones
- 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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Nutrition Facts
| 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% |
