Risotto-Stuffed Mushrooms

Photo: Risotto-Stuffed Mushrooms
Risotto is slightly time consuming, but this beautiful appetizer is worth the extra time!
Yield
32 mushrooms, or 8-10 small servings
Vegan
Gluten-Free
Nut-Free
Soy-Free
Appetizers and Sides
Ingredients
  • 32 large button or cremini mushrooms
  • 1 cup mixed chopped mushrooms (Portabella, Shiitake, etc.)
  • 3 Tablespoons olive oil
  • ½ cup minced red onion
  • ¾ cup Arborio rice
  • 1 Tablespoon garlic flakes
  • ½ teaspoon dried thyme
  • 2 Tablespoons mirin
  • 2 cups vegetable broth
  • Salt and pepper to taste
  • Dried basil, to taste
Instructions
  1. Gently remove stems from button/cremini mushrooms and set aside. Lay caps upside down on a lined baking sheet. Set aside.
  2. Chop stems and combine with chopped mushrooms.
  3. Heat oil in a stockpot over medium heat. Add onions and sauté for 5 minutes. Add chopped mushrooms and sauté for 10 more minutes or until soft.
  4. Stir in rice, garlic, and thyme. Cook a few minutes to coat rice and then stir in mirin. Cook for 1 more minute or until mirin has evaporated.
  5. Slowly add in broth, season with salt and pepper and bring to a boil. Cover, reduce heat to low, and simmer 18 to 20 minutes, stirring occasionally until most liquid is absorbed. Remove from heat and set aside to cool. This can be made a day ahead of time.
  6. Preheat oven to 400°. Fill each mushroom cap with one heaping Tablespoon rice mixture and garnish with basil.
  7. Bake 15-20 minutes, or until mushrooms are tender and rice begins to crisp on top. Enjoy!