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
  • 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. 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

  • Calories 32
  • Carbohydrate Content 5 g
  • Cholesterol Content 0 mg
  • Fat Content 0.5 g
  • Fiber Content 0.5 g
  • Protein Content 1 g
  • Saturated Fat Content 0.5 g
  • Sodium Content 12 mg
  • Sugar Content 0.5 g