Risotto Stuffed Mushrooms by Meredith F Risotto Stuffed Mushrooms olive oil 8 Jumbo mushrooms ( portobello, white or any variety you have) Bacon & Mushroom risotto salt & pepper Parmesan cheese Preheat oven to 425° Stem the mushrooms, and set caps baking sheet. Set aside. Chop the stems, and set aside. Prepare the risotto according to the instructions on http://www.errenskitchen.com/easy-bacon-mushroom-risotto/ (add the chopped mushroom stems to the sliced mushrooms in the recipe) Drizzle the mushrooms with olive oil & season with salt & pepper. Bake the mushrooms uncovered, for 10-15 minutes or until tender. Using an ice cream scoop, place a mound of risotto into each mushroom, top with Parmesan cheese. If need be, place back into the oven until the cheese is melted. Serve hot.