I used a melon baller to scrape out the gills of the large mushrooms which made a nice pocket for the rice.
I stuffed the raw mushrooms full of (cold) red rice. Place the stuffed mushrooms in a 9 x 13 baking dish and top with shredded Monterrey Jack cheese.
Bake in pre-heated 350 oven for 15 minutes then turn on the broiler for a minute or two and serve.
Bake in pre-heated 350 oven for 15 minutes then turn on the broiler for a minute or two and serve.
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