Risotto-Stuffed Mushrooms
Nutritional Info
- Servings Per Recipe: 32
- 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
View full nutritional breakdown of Risotto-Stuffed Mushrooms calories by ingredient
Introduction
courtesy of Vegetarian Times magazine courtesy of Vegetarian Times magazineNumber of Servings: 32
Ingredients
-
32 large white or cremini mushrooms, washed and drained
6 oz oyster or shiitake mushrooms, finely chopped
2 Tbsp 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 Tbsp dry white wine
2 cups low-sodium vegetable broth
1/2 cup chopped fresh parsely
Directions
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.