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
- 1/2 cup arborio rice
- Salt and pepper to taste
- 1/4 cup dry dry sherry
- 1 1/4 cup vegetable stock
- 1/2 cup parmesan cheese, shredded
MUSHROOMS
- 1 1/4 cup cooked risotto (recipe included)
- 24-30 button mushrooms, medium sized, destemmed and cleaned
- 1/4 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 1/3 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 1/4 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 1/4 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 1/4 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
