Risotto-Stuffed Mushrooms Recipe | Vegetarian Times Skip to main content

Risotto-Stuffed Mushrooms

Because risotto is not easy to eat at a wine-tasting party, we decided to stuff it in mushroom caps so that it can be served as finger food.



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32 large white or cremini mushrooms, washed and drained
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6 oz. oyster or shiitake mushrooms, finely chopped
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2 Tbs. olive oil
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½ small onion, finely chopped (½ cup)
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1 clove garlic, minced (1 tsp.)
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¼ tsp. dried thyme
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¾ cup arborio rice
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2 Tbs. dry white wine
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2 cups low-sodium vegetable broth
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½ cup chopped fresh parsley


1. Stem white mushrooms, and set caps upside down on baking sheet. Set aside. Chop stems, and add to chopped oyster mushrooms. (You should have about 2 cups total.)

2. Heat oil in medium skillet over medium heat. Add onion, and sauté 2 to 3 minutes, or until translucent. Add chopped mushrooms, and cook 15 to 
20 minutes, or until browned. Stir in garlic and thyme; add rice, and cook 2 to 3 minutes, or until rice turns opaque. Add wine; simmer 2 minutes, or until most liquid has evaporated. Add broth, season with salt, and bring to a boil. Cover, reduce heat to medium-low, and simmer 18 to 20 minutes, or until most liquid is absorbed. Remove from heat, and stir in parsley. Cool.

3. Preheat oven to 400°F. Fill each mushroom cap with 1 heaping Tbs. rice mixture. (A small cookie scoop works well.) Bake 20 minutes, or until mushrooms are tender and rice begins to crisp on top.

Nutrition Information: 

1 g
Total Fat: 
<1 g
Saturated Fat: 
<1 g
5 g
0 mg
12 mg
<1 g
<1 g
Makes 32

Comments on this Recipe

I really like the sound of this mushroom stuffed risotto and i was just wondering what can yo serve it with! Thanks :)

The rice stuffing is not a real risotto; from the cooking directions it is evident that it is a pilaf. It might be good, but it is misleading to call it a risotto.

This recipe was delicious and a huge hit at a party! I love making traditional risotto and was surprised at how good this was, despite the fact that I added the broth all at once, rather than a cup at a time. Goosewood should try this before knocking it - I am a bit of a food snob and was truly impressed. Not a pilaf at all.

it's a tasty pilaf


Try it