Mushroom rice stuffing

Mushroom rice stuffing

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(1 ratings)

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Cooking time

Prep: 15 mins Cook: 45 mins

Skill level

Easy

Servings

Makes 12

Make Christmas veggie-friendly with this recipe for vegetarian stuffing

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
124
protein
4g
carbs
15g
fat
5g
saturates
1g
fibre
1g
sugar
0g
salt
0.2g

Ingredients

  • 25g pack dried porcini mushrooms
  • 425ml hot vegetable stock
  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 2 tbsp pine nuts
  • 2 garlic cloves, crushed
  • 200g risotto rice
  • 100ml white wine
  • 1 egg, beaten
  • 1 tbsp shredded basil
  • 4-6 tbsp grated parmesan

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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.

Recipe from Good Food magazine, December 2005

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Comments

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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
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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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