Vegetarian

Risotto-Stuffed Mushrooms is for Dinner.

Risotto-Stuffed Mushrooms takes 20 minutes to prepare.

Risotto-Stuffed Mushrooms takes 60 minutes to cook.

Risotto-Stuffed Mushrooms makes 32 servings.

The ingredients for Risotto-Stuffed Mushrooms are:

32 large white or cremini mushrooms, washed and drained
6 oz oyster or shiitake mushrooms, finely chopped
2 Tbsp olive oil
1/2 small onion, finely chopped (1/2 cup)
1 clove garlic, minced (1 tsp)
1/4 tsp dried thyme
3/4 cup Arborio rice
2 Tbsp dry white wine
2 cups low-sodium vegetable broth
1/2 cup chopped fresh parsely

Here is how you make Risotto-Stuffed Mushrooms:

1. Stem white mushrooms, and set caps upside down on baking sheet. Set aside. Chop stems, and add to chopped oyster (or shiitake) mushrooms (you should have about 2 cups total).2. Heat oil in medium skillet over medium heat. Add onion, and saute 2 to 3 minutes, or until translucent. Add chopped mushrooms, 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 18-20 minutes or until most liquid is absorbed. Remove from heat, and stir in parsley. Cool.3. Preheat oven to 400 degrees Fahrenheit. Fill each mushroom cap with 1 heaping Tbsp rice mixture (A small cookie scoop works well.) Bake 20 minutes, or until mushrooms are tender and rice begins to crisp on top.Serving Size: per stuffed mushroomNumber of Servings: 32Recipe submitted by SparkPeople user CANDYFIEND09.

The nutritional information for Risotto-Stuffed Mushrooms is:

• Servings Per Recipe: 32
• Amount Per Serving
• Calories: 45.4

• Total Fat: 1.5 g
• Cholesterol: 7.1 mg
• Sodium: 19.0 mg
• Total Carbs: 7.1 g
• Dietary Fiber: 0.3 g
• Protein: 1.8 g

Risotto-Stuffed Mushrooms is Italian cuisine.

The dietary needs meet for Risotto-Stuffed Mushrooms is Vegan