Risotto-Stuffed Mushrooms Recipe

Name: Risotto-Stuffed Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 32 large white or cremini mushrooms, washed and drained; 6 oz. oyster or shiitake mushrooms, finely chopped; 2 Tbs. olive oil; 1/2 small onion, finely chopped ( 1/2 cup); 1 clove garlic, minced (1 tsp.); 1/4 tsp. dried thyme; 3/4 cup Arborio rice; 2 Tbs. dry white wine; 2 cups low-sodium vegetable broth; 1/2 cup chopped fresh parsley

Servings: persons

32 large white or cremini mushrooms, washed and drained
6 oz. oyster or shiitake mushrooms, finely chopped
2 Tbs. olive oil
1/2 small onion, finely chopped ( 1/2 cup)
1 clove garlic, minced (1 tsp.)
1/4 tsp. dried thyme
3/4 cup Arborio rice
2 Tbs. dry white wine
2 cups low-sodium vegetable broth
1/2 cup chopped fresh parsley

1
Stem white mushrooms, and set caps upside down on baking sheet.
2
Set aside.
3
Chop stems, and add to chopped oyster mushrooms.
4
(You should have about 2 cups total.)
5
Heat oil in medium skillet over medium heat.
6
Add onion, and saute 2 to 3 minutes, or until translucent.
7
Add chopped mushrooms, and cook 15 to 20 minutes, or until browned.
8
Stir in garlic and thyme; add rice, and cook 2 to 3 minutes, or until rice turns opaque.
9
Add wine; simmer 2 minutes, or until most liquid has evaporated.
10
Add broth, season with salt, and bring to a boil.
11
Cover, reduce heat to medium-low, and simmer 18 to 20 minutes, or until most liquid is absorbed.
12
Remove from heat, and stir in parsley.
13
Cool.
14
Preheat oven to 400F.
15
Fill each mushroom cap with 1 heaping Tbs.
16
rice mixture.
17
(A small cookie scoop works well.)
18
Bake 20 minutes, or until mushrooms are tender and rice begins to crisp on top.

775

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 32 large white or cremini mushrooms, washed and drained, 6 oz. oyster or shiitake mushrooms, finely chopped, 2 Tbs. olive oil, 1/2 small onion, finely chopped ( 1/2 cup), and more.

Yes, Risotto-Stuffed Mushrooms falls under the Snacks & Appetizers 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.

Risotto-Stuffed Mushrooms

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