Mushroom Rice Stuffing Recipe

Name: Mushroom Rice Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 25 g dried porcini mushrooms; 425 ml hot vegetable stock; 2 tablespoons olive oil; 1 onion, finely chopped; 2 tablespoons pine nuts; 2 garlic cloves, crushed; 200 g risotto rice; 100 ml white wine; 1 egg, beaten; 1 tablespoon shredded fresh basil; 4 -6 tablespoons grated vegetarian parmesan cheese

Servings: persons

25 g dried porcini mushrooms
425 ml hot vegetable stock
2 tablespoons olive oil
1 onion, finely chopped
2 tablespoons pine nuts
2 garlic cloves, crushed
200 g risotto rice
100 ml white wine
1 egg, beaten
1 tablespoon shredded fresh basil
4 -6 tablespoons grated vegetarian parmesan cheese

1
Heat oven to 200C/fan 180C/gas 6.
2
Oil a non-stick 12-hole bun tin and line holes with two strips baking parchment, to form a cross.
3
Put the mushrooms in a bowl and pour over hot vegetable stock.
4
Leave for 20 mins, then strain, reserve the stock and chop the mushrooms, if large.
5
Heat oil in a pan, add onion and fry for 5 mins until softened.
6
Add the pine nuts and fry until lightly toasted.
7
Add the garlic, rice and cook for 2 minutes.
8
Tip in wine, let it bubble, then add the reserved stock, mushrooms and bring to the boil.
9
Reduce heat, cover and simmer for 10 mins, until the rice is just cooked.
10
Remove from heat and cool, then stir in the egg, basil, pepper, and salt, if using.
11
Fill the tins with stuffing, sprinkle over parmesan.
12
Bake for 20-25 mins, until golden on top.
13
Cool in the tins, or for 5 mins if serving straight away.
14
Remove by pulling up the parchment crosses.
15
Make up to two days ahead.
16
Reheat on an oiled baking sheet, at 200C/fan 180C/gas 6 for 10 minutes.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 25 g dried porcini mushrooms, 425 ml hot vegetable stock, 2 tablespoons olive oil, 1 onion, finely chopped, and more.

Yes, Mushroom Rice Stuffing falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mushroom Rice Stuffing

How did you like this recipe?

Frequently Asked Questions