Doff your holiday cap to these, er, mushroom caps! Creamy Amy’s Mushroom Risotto and golden brown Parmesan cheese make these little bites the perfect festive starters.
- Preheat oven to 400℉.
- Remove stems from cremini mushrooms and place the mushroom caps on a parchment-lined baking sheet. Set aside.
- Cook Mushroom Risotto Bowls in the microwave for 2 minutes or until just stirrable. In a medium sauté pan over medium heat, cook the leek and the garlic in 2 tablespoons of butter until they are soft and the leek is translucent. Add the Mushroom Risotto Bowls, Italian seasoning and freshly ground pepper. Stir well to combine.
- Using a teaspoon or small ice cream scoop, drop mounds of the risotto mixture into each of the caps. Sprinkle caps with Parmesan cheese and bake in the oven for 20 minutes, or until the cheese is golden brown and the mushrooms are tender.
- Arrange the mushroom caps on a platter and enjoy.