Risotto-Stuffed Mushrooms
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 32
Ingredients
32 large white or cremini mushrooms, washed and drained6 oz oyster or shiitake mushrooms, finely chopped2 Tbsp olive oil1/2 small onion, finely chopped (1/2 cup)1 clove garlic, minced (1 tsp)1/4 tsp dried thyme3/4 cup Arborio rice2 Tbsp dry white wine2 cups low-sodium vegetable broth1/2 cup chopped fresh parsely
1. Stem white mushrooms, and set caps upside down on baking sheet. Set aside. Chop stems, and add to chopped oyster (or shiitake) mushrooms (you should have about 2 cups total).
2. Heat oil in medium skillet over medium heat. Add onion, and saute 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 18-20 minutes or until most liquid is absorbed. Remove from heat, and stir in parsley. Cool.
3. Preheat oven to 400 degrees Fahrenheit. Fill each mushroom cap with 1 heaping Tbsp rice mixture (A small cookie scoop works well.) Bake 20 minutes, or until mushrooms are tender and rice begins to crisp on top.
Serving Size: per stuffed mushroom
Number of Servings: 32
Recipe submitted by SparkPeople user CANDYFIEND09.
2. Heat oil in medium skillet over medium heat. Add onion, and saute 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 18-20 minutes or until most liquid is absorbed. Remove from heat, and stir in parsley. Cool.
3. Preheat oven to 400 degrees Fahrenheit. Fill each mushroom cap with 1 heaping Tbsp rice mixture (A small cookie scoop works well.) Bake 20 minutes, or until mushrooms are tender and rice begins to crisp on top.
Serving Size: per stuffed mushroom
Number of Servings: 32
Recipe submitted by SparkPeople user CANDYFIEND09.
Nutritional Info Amount Per Serving
- Calories: 45.4
- Total Fat: 1.5 g
- Cholesterol: 7.1 mg
- Sodium: 19.0 mg
- Total Carbs: 7.1 g
- Dietary Fiber: 0.3 g
- Protein: 1.8 g
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