risotto-stuffed mushrooms

Risotto has a reputation for being very difficult, but this recipe is easy and amazingly delicious. Creamy arborio rice doesn’t need any soymilk or cream to become incredibly decadent. This fun recipe is adapted from Vegetarian Times.

Risotto Stuffed Mushrooms

32 large button or cremini mushrooms
1 cup mixed chopped mushrooms (Portabello, 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

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!

Yield: 32 mushrooms, or 8-10 small servings