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Is it too early to think about Thanksgiving? Is it ever too early to think about food? Not in my book. And these risotto stuffed mushrooms are perfect for a Thanksgiving appetizer, holiday party, or repurposing leftover grains or risotto.
I also love mushrooms. I don’t roast them often, but stuffed mushrooms are a great way to really concentrate that mushroom flavor and prominently feature this vegetable. Plus, they don’t take very much time, especially if you’re using precooked grains.
The other thing about precooked grains in this dish? It’s the lazy woman’s risotto. Don’t get me wrong, I love a good risotto. And taking the time to stir, add wine, stir, add broth, and stir, add cheese, is an excellent way to relax, unwind with a monotonous task, and get some cooking done as well.
But sometimes, I want that flavor in much less time. And this “hack” cuts cooking time down and creatively uses leftover grains. Simply add the component parts and let the ingredients cook together to absorb the flavors and let them permeate.
What’s your favorite way to use leftover grains?
Risotto Stuffed Mushrooms
Easy, risotto stuffed mushrooms are bursting with flavor! These gluten free, vegetarian appetizers are perfect for the holidays.
button or crimini mushrooms, stems removed, wiped clean
olive oil, divided
large shallot, diced
neufchatel or cream cheese
cooked brown rice
pecorino romano, grated
chopped parsley, for topping
Salt and pepper, to taste
Heat oven to 400°F.
In a large bowl, toss mushrooms, 2 tablespoons olive oil and a pinch of salt together until well coated.
Heat a pan over medium heat on the stove top. Add remaining 2 tablespoons olive oil, shallots, garlic, thyme, a pinch of salt and some black pepper. Saute 2 to 3 minutes until fragrant.
Pour in white wine and stir in neufchatel cheese until all ingredients are well combined.
Stir in cooked brown rice until the rice is well coated. Then, remove from heat and stir in pecorino romano cheese, reserving a few tablespoons to sprinkle on the stuffed mushrooms.
Spoon 1 teaspoon to 1 tablespoon of the rice mixture into each mushroom, depending on size of mushroom. Top with a bit of shredded cheese.
Place each stuffed mushroom on a lined baking sheet and bake in the oven for 20 to 25 minutes until mushrooms are tender.
Garnish with chopped parsley and serve immediately.
Use the discarded mushroom stems for another dish, or save them to make vegetable stock. You could even dice them and cook them with the brown rice mixture for an extra mushroomy bite. Don’t have thyme? Sage or italian seasoning would go nicely in these risotto stuffed mushrooms.
You could leave out the cheese and simply mix the seasonings and aromatics with the rice to stuff in the mushrooms.
A little bit of cooked sausage crumbles could be a nice addition to the rice mixture. Any leftover chicken, pork chop, or ground turkey would be good too.
CHECK THE FRIDGE
This “risotto” is perfect for leftover grains and any bits of vegetables. Quinoa or barley would be a nice swap for the brown rice. You could even use leftover farro. If you’re looking for a softer texture on a grain like farro, you can simmer the cooked grains in a bit of extra white wine or broth to help them plump up.