Tarragon Rice-Stuffed Mushrooms – a delicious recipe with white mushrooms, chicken broth, shallot, rice, mayonnaise, tarragon. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
Preheat oven to 375.
2
Remove mushroom stems and chop finely.
3
Bring the broth to a boil at medium-high in a nonstick frying pan.
4
Add shallot and mushroom stems.
5
Cook about 2 minutes or until vegetables are tender and liquid has mostly evaporated.
6
In a bowl, combine vegetable mixture, rice, mayonnaise, tarragon, and half the cheese.
7
After wiping out frying pan, add oil and saute mushroom caps over medium heat until coated (approximately 20 seconds).
8
Place caps on a baking sheet, cap side down and place about 2 teaspoons rice mixture in each cap.
9
Sprinkle with the remaining cheese.
10
Bake until cheese is lightly browned (about 10 minutes) and mushrooms should be tender, yet still hold their shape.
11
Dust lightly with paprika.
279
kcal
Calories
7
g
Fat
32
g
Carbs
23
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 18 white mushrooms, ¼ cup chicken broth, 1 shallot, minced, ½ cup cooked rice, and more.
Yes, Tarragon Rice-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.
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