Risotto Stuffed Mushrooms - cooking recipe

Ingredients

1 (5 1/2 ounce) package risotto mix with mushrooms, cooked and kept warm
3/4 cup shredded monterey jack cheese, divided
3 tablespoons grated romano cheese or 3 tablespoons parmesan cheese, divided
1 tablespoon finely chopped chives or 1 tablespoon green onion
1 tablespoon finely chopped red bell pepper
1 large garlic clove, finely chopped
18 -20 about 1 3/4 pounds total jumbo whole white mushrooms, stems removed

Preparation

Preheat oven to 375.
Combine risotto, 1/2 cup Monterey Jack cheese, Romano or Parmesan 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.
Enjoy!