We're taking stuffed mushrooms to another level with this risotto stuffed mushroom recipe! Easy to make and a delicious appetizer for the holidays, company dinners, or relaxing weekends. Vegetarian. Gluten Free.
These easy stuffed mushrooms won the taste test at our last tasting party as the best stuffed mushrooms! A fun take on stuffed mushrooms with the addition of creamy, cheesy risotto. We made this a vegetarian stuffed mushrooms recipe, but if a vegetarian option is not needed, add some crispy prosciutto for an even bolder mouth-watering bite!
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Making Risotto
Risotto is a soft, creamy (delicious!) dish that is actually easy to make and should not scare anyone, it just takes some time and attention. The key is to add hot liquid in 3-4 stages, stir when you add each addition, cook on low heat, and let the arborio rice absorb the liquid before adding additional liquid.
A basic risotto recipe uses butter, arborio rice, stock, and parmesan cheese. We add a little extra depth of flavor with some diced shallots and dry sherry.
Basic Steps for Making Risotto
- Sauté part of the butter and the diced shallots in a heavy duty skillet over medium heat.
- Add the arborio rice and sauté in the butter and shallots for a few minutes.
- Stir in the dry sherry and simmer on low until the sherry is absorbed.
- Stir in ¼ of the hot stock and let simmer until the stock has been absorbed.
- Continue adding hot stock 2-3 more times and simmer until almost all of the liquid is absorbed by the arborio rice. After the last addition of stock is absorbed the rice should be tender on the outside with a tiny bite on the inside.
- Remove from the heat and add the remaining butter and freshly grated parmesan cheese. Stir until butter and cheese are melted.
How to Prepare Mushrooms for Stuffing
First, remove the stems by gently holding the mushroom cap in one hand, push the stem away from you and then pull it back. It should pop right out. Save the mushroom stems for a sauce, stock, or soup.
Second, clean mushrooms gently, and quickly, by giving them a quick rub while under water, shake off any excess water, and place on a clean towel to dry.
Finally, if the mushrooms are very small and have very little space for filling, use your finger, a very small spoon (demitasse), or tomato corer to remove a little of the inside of the mushroom and open up the area for the filling. Be careful not to squeeze the mushroom and break it.
To wash or not to wash!
There are some who believe mushrooms should not be rinsed with water but just wiped. Mushrooms are like a sponge and will absorb water so we don't want to soak them or have them under water for very long. However, a quick rinse under water while rubbing them will get any remaining dirt off the mushrooms and be just fine.
When mushrooms absorb water (washing too long) they loose their flavor and release all that extra water during cooking, which can ruin a dish. Never store them when they are wet, they will become slimy and very unappealing. We strongly recommend always prepping mushrooms right before using.
Time Saver and Make Ahead Tips
Leftover risotto is perfect for this recipe and saves about half the time listed in this recipe. No risotto leftover in the fridge? No problem, we have you covered. Follow the easy risotto recipe below and make a small amount of risotto just for these stuffed mushrooms. Make the risotto up to 3 days in advance and store in an airtight container in the fridge until ready to assemble the mushrooms. NOTE: It is easier to fill the mushrooms if the risotto is room temperature or slightly warm.
Fill stuffed mushrooms up to a day in advance and stored in an airtight container in the fridge until ready to bake. Longer than a day and the mushrooms may begin to turn brown. They will still be fine to eat for up to 3 days, they will just not look as fresh.
Some Favorite Riffs
This easy stuffed mushrooms recipe is vegetarian but is also amazing with some crispy prosciutto or bacon mixed into the risotto. Add a little extra crumbled crispy prosciutto or bacon as garnish instead of parsley. See our recipe notes on how to bake crispy prosciutto and add it to the recipe.
Add some small diced veggies to the risotto; asparagus, red bell peppers, spinach. Use goat cheese instead of parmesan cheese in the risotto. Use chicken stock instead of vegetable stock.
Saving Leftovers
The FDA recommends discarding any perishable food that has been out at room temperature for more than 2 hours.
If within the FDA recommendations, these stuffed mushroom caps will last up to 2 days in an airtight container in the fridge after they are baked. Reheat until warm and serve. You could also dice these up and add them to a creamy chicken dish.
Other Favorite Mushroom Recipes
Common FAQ's for Stuffed Mushrooms
The amount of mushrooms you can fill with this risotto recipe will depend on the size of your mushrooms. If you use a large mushroom cap there will be enough to fill 12-13 mushroom caps. If you use a bite size mushroom cap there will be enough for 30-36 mushroom caps.
We like using bite size white mushrooms, also called a button mushrooms, or baby bella mushrooms for this appetizer. Larger mushroom caps (white or portobello) are great for a sit down dinner where you have a knife and fork.
While mushrooms can be frozen, we don’t like freezing them. Frozen mushrooms are okay if using in sauces, soups, or sautéing for recipes. For this recipe, we find frozen mushroom caps can get mushy and become rubbery.
📖 Recipe
Risotto Stuffed Mushrooms
- Total Time: 1 hour
- Yield: 24-30 pieces 1x
Description
These risotto stuffed mushrooms won our stuffed mushroom taste test! Creamy risotto (recipe included) in a mushroom cap and topped with parmesan cheese. One of our new favorite appetizers! Vegetarian & Gluten free.
Ingredients
RISOTTO
- 2 Tablespoons butter, divided
- 2 Tablespoons finely diced shallot
- ½ cup arborio rice
- Salt and pepper to taste
- ¼ cup dry dry sherry
- 1 ¼ cup vegetable stock
- ½ cup parmesan cheese, shredded
MUSHROOMS
- 1 ¼ cup cooked risotto (recipe included)
- 24-30 button mushrooms, medium sized, destemmed and cleaned
- ¼ cup parmesan cheese, shredded
- 2 Tablespoons parsley, chopped
- salt and pepper
Instructions
RISOTTO
- Heat stock in a large measuring cup in the microwave until almost boiling. Set aside when done.
- While stock is heating, in a large, heavy duty skillet, add 1 Tablespoon butter and the diced shallot. Sauté over medium heat for 1-3 minutes or until shallot softens and becomes almost translucent.
- Add arborio rice to the skillet, stir to combine, and cook for 1 minute. Reduce heat.
- Add dry sherry and stir. Cook 2-3 minutes, stirring occasionally, until wine is absorbed.
- Salt and pepper to taste.
- Add ⅓ cup hot stock to the skillet and stir. Cook over medium-low heat, stirring occasionally, until the liquid has been absorbed, about 5 minutes. Repeat this two more times until there is only ¼ cup stock remaining. NOTE: If the stock is gone in just a minute or two, reduce the heat. You want the stock to be absorbed by the rice not evaporated.
- Add remaining ¼ cup hot stock and stir. Cook until liquid is absorbed. Risotto should be tender but still have a firm inside.
- Remove from the heat. Add remaining Tablespoon butter and ¼ cup parmesan cheese. Stir until butter and cheese are melted.
- Use to fill mushroom caps or refrigerate until ready to use.
MUSHROOMS
- Heat oven to 425°F.
- Place mushroom caps top-side down in a baking dish.
- Bring risotto to room temperature if needed.
- Fill each mushroom cap with 1-2 teaspoons of risotto.
- Top each stuffed mushroom with a sprinkle of shredded parmesan cheese. It is okay to heap the risotto in the mushroom cap, the cheese will melt and cook down a little.
- Cover the baking dish and carefully place it into a 425°F oven for 20 minutes.
- Remove the cover and bake another 5-8 minutes until the cheese on top is golden brown.
- Remove from the oven and transfer to a serving platter. Garnish with chopped parsley.
- Serve warm.
Notes
Risotto. Save time by using leftover risotto. If no leftover risotto available, make it up to 3 days in advance and store in an airtight container in the fridge until ready to assemble mushrooms. Making risotto in advance cuts the total time for this recipe in half. Bring risotto to room temperature if necessary before filling mushroom caps.
Riffs. Keep it vegetarian. Add some small diced veggies to the risotto (asparagus, red bell peppers, or spinach). Use goat cheese instead of parmesan in the risotto. For non-vegetarian. Use chicken stock instead of vegetable stock. Add 4 ounces crispy prosciutto (or bacon) to the risotto and use as a garnish. To Crisp Prosciutto. Place prosciutto in a single layer on a baking sheet and bake in a preheated 400°F oven for 8-12 minutes or until prosciutto begins to brown and crisp up. Remove from the oven and gently transfer to a plate to drain and cool. Once cooled, crumble into pieces.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mushroom
- Calories: 44
- Sugar: 1.6 g
- Sodium: 139.4 mg
- Fat: 1.6 g
- Carbohydrates: 5.1 g
- Protein: 3.2 g
- Cholesterol: 3.5 mg
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