Mushroom Rice Stuffing Recipe

Name: Mushroom Rice Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

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.

857

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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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.

That's it — enjoy your meal!

Mushroom Rice Stuffing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions