Risotto Stuffed Mushrooms

Risotto Stuffed Mushrooms
Makes:
18
to 20 servings
Prep Time:
25
minutes
Total Time:
50
minutes
based on 5 reviews
17

Dietary Considerations:

Vegetarian
This Risotto Stuffed Mushrooms recipe is exceptional as a side dish or appetizer.

Ingredients:

  • 1 package (5.5 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

Directions:

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.


Reviews:

Review This Recipe

Delicious!

 Star(s)

Becky from San Diego, CA

This recipe is great and was so easy to make. My entire family loved it, including my 1 year old. She of course only ate the risotto mixture not the mushrooms, but she kept coming back for more. I have made this recipe for several different occassions and it's always a hit.

Read More Reviews

Review This Recipe
  •  Star(s)

    Ingredients Help

    Pat Wafer from Mound, MN

    This is not actually a review. I was confused about ingredients that lists 1 pkg risotto w/portobello mushrooms cooked & kept warm. Does this mean to cook both the risotto and mushrooms & keep both warm or just the risotto? It does look really good. EDITOR NOTE: The recipe was developed using risotto mix that had mushrooms in it. If you can find a risotto mix with mushrooms, that should be prepared ahead of time. Actually any flavor of risotto should work.

  •  Star(s)

    Delicious!

    Becky from San Diego, CA

    This recipe is great and was so easy to make. My entire family loved it, including my 1 year old. She of course only ate the risotto mixture not the mushrooms, but she kept coming back for more. I have made this recipe for several different occassions and it's always a hit.

  •  Star(s)

    Taste Great

    Ann from CA

    Very good recipe, I love the taste of it, I also added bacon pieces to the tops of the mushrooms caps, Boy it sure taste so good! Thank you so much

  •  Star(s)

    WONDEFUL!!!!!!!!

    Devin Nantz from Denver CO

    This recipe is just amazing, I made it for my guest and family and they were gone within 5 minutes i should have made at least 60

  •  Star(s)

    WORLD MEAL

    ALI NAGHI KHANCHI from TABRIZ/IRAN

    HI- MY WIFE LIKE LEARN about meals of in the world. thanks+b.regards ALI NAGHI KHANCHI

Nutrition Facts

Serving Size: 1/18 of recipe

Servings Per Recipe: 18 

    *Percent Daily Values are based on a 2,000 calorie diet.

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    Risotto Stuffed Mushrooms

    Ingredients

    • 1 package (5.5 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

     

    Directions

    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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