Mushroom rice stuffing

Mushroom rice stuffing

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(1 ratings)

Prep: 15 mins Cook: 45 mins

Easy

Makes 12
Make Christmas veggie-friendly with this recipe for vegetarian stuffing

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal124
  • fat5g
  • saturates1g
  • carbs15g
  • sugars0g
  • fibre1g
  • protein4g
  • salt0.2g
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Ingredients

  • 25g pack dried porcini mushrooms
  • 425ml hot vegetable stock
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 onion, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 tbsp pine nuts
  • 2 garlic cloves, crushed
  • 200g risotto rice
    Risotto rice

    Risotto rice

    To create an authentic creamy Italian risotto, the use of specialist rice is imperative. It…

  • 100ml white wine
  • 1 egg, beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 1 tbsp shredded basil
    Basil

    Basil

    ba-zil

    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

  • 4-6 tbsp grated Parmesan
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

Method

  1. Heat oven to 200C/fan 180C/gas 6. Oil a non-stick 12-hole bun tin and line holes with two strips baking parchment, to form a cross. Put the mushrooms in a bowl and pour over hot vegetable stock. Leave for 20 mins, then strain, reserve the stock and chop the mushrooms, if large.

  2. Heat oil in a pan, add onion and fry for 5 mins until softened. Add the pine nuts and fry until lightly toasted. Add the garlic, rice and cook for 2 mins.

  3. Tip in wine, let it bubble, then add the reserved stock, mushrooms and bring to the boil. Reduce heat, cover and simmer for 10 mins, until the rice is just cooked. Remove from heat and cool, then stir in the egg, basil, pepper, and salt, if using.

  4. Fill the tins with stuffing, sprinkle over parmesan. Bake for 20-25 mins, until golden on top. Cool in the tins, or for 5 mins if serving straight away. Remove by pulling up the parchment crosses. Make up to two days ahead. Reheat on an oiled baking sheet, at 200C/fan 180C/gas 6 for 10 mins.

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Comments (4)

marlyly89's picture

Made this for Christmas Day, very disappointing recipe, will not make this again

ikatticus's picture

The end result was really tasty, would definitely make again! I had to add more liquid to the rice during the cooking process (just as when you make a risotto) otherwise the rice would've burned. I also just greased the tin and they came out fine, rather than the baking paper crosses.

Js72's picture

Very nice recipe but please don't serve this to vegetarians with Parmesan on top. Parmesan is not a vegetarian cheese.

ruthieg's picture
5

This was very tasty, and worked well. It was very much appreciated bya vegetarian, as part of the Christmas lunch, but also enjoyed by others as well!

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