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Receta Risotto Stuffed Mushrooms
by Global Cookbook

Risotto Stuffed Mushrooms
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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

  1. 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.