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.
Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.
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
Preparation
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