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Risotto Stuffed Mushrooms

Prep Time:

25 Minutes

Cook Time:

20 Minutes


2 Servings



About the Recipe

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  • 32 large white or cremini mushrooms, washed and drained

  • 6 oz. oyster or shiitake mushrooms, finely chopped

  • 2 Tbs. olive oil

  • ½ small onion, finely chopped (½ cup)

  • 1 clove garlic, minced (1 tsp.)

  • ¼ tsp. dried thyme

  • ¾ cup Arborio rice

  • 2 Tbs. dry white wine

  • 2 cups low-sodium vegetable broth

  • ½ cup chopped fresh parsley



1. Stem white mushrooms and set caps upside down on baking sheet. Set aside. Chop stems and add to chopped oyster mushrooms. (You should have about 2 cups total.)

2. Heat oil in medium skillet over medium heat. Add onion, and sauté for 2 to 3 minutes, or until translucent. Add chopped mushroom 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 to 20 minutes, or until most liquid is absorbed. Remove from heat and stir in parsley. Cool.

3. Preheat oven to 400°F. Fill each mushroom cap with 1 heaping Tbs. rice mixture. (A small cookie scoop works well.) Bake 20 minutes, or until mushrooms are tender and rice begins to crisp on top.


Source: “Risotto Stuffed Mushrooms”. Recipe. N.p. 22 July 2014. Web. 28 Nov. 2023


By Recipe Contributor


Here are a few items for the kitchen that may help with this amazing recipe: Measuring utensils, baking sheet, medium-sized skillet, knife set, cookie scoop 

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