Risotto-Stuffed Mushrooms

Risotto-Stuffed Mushrooms

I simply love mushrooms & I was thinking of ideas on how to present some delicious mushrooms for a party or as a snack. It's a very simple way to serve a tasty plate of stuffed mushrooms but the simplicity of the ingredients is the best thing about this recipe!
5 from 1 vote
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Appetizer, Snack
Servings 6 people


  • 100 g rice
  • 3 tbsp olive oil
  • 1 tbsp butter
  • 40 g yellow onion diced
  • 10 g garlic diced
  • tsp curry powder
  • Salt & pepper
  • 350 ml chicken stock
  • 2 tsp parsley diced
  • 100 g besciamella sauce
  • 1 tbsp breadcrumbs
  • 800 g large mushrooms
  • ¼ tsp garlic powder
  • 100 g grated cheese


  • Preheat oven at 200C.
  • Remove the stem from the mushrooms & chop the mushroom stems.
  • Heat 1 tbsp olive oil & melt the butter in a casserole pan.
  • Add the garlic & onion to the pan. Season them with salt, pepper & curry powder. Cook them for 5 minutes over medium to high heat, stirring occasionally.
  • Add the rice, stock, besciamella, parsley & mushrooms stems to the pan. Bring to boil & then let simmer for 20-25minutes.
  • Place the mushrooms caps on a baking tray with a baking sheet. Brush the mushrooms with olive oil & season them with garlic powder.
  • Stuff the mushrooms with the risotto & top them with grated cheese & breadcrumbs. Cook them in the oven for 20 minutes.
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