Ingredients
Scale
- 1 lb cremini mushrooms, stems removed and finely chopped
- 1/2 cup Arborio rice
- 1/2 cup sweet grape juice
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 2 cloves garlic, minced
- 1/4 cup chopped shallots
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Step 1: Preheat oven to 375°F (190°C). Sauté the shallots and garlic in olive oil until softened, about 3 minutes. Add the chopped mushroom stems and cook until they release their moisture and brown slightly, about 5-7 minutes.
- Step 2: Stir in the Arborio rice and cook for 1 minute, stirring constantly. Pour in the sweet grape juice and bring to a simmer. Reduce heat to low, cover, and cook until the rice is almost tender, about 15-20 minutes, stirring occasionally.
- Step 3: Remove from heat and stir in the Parmesan cheese and parsley. Season with salt and pepper to taste. Let the mixture cool slightly.
- Step 4: Fill each mushroom cap with the rice mixture, mounding it slightly.
- Step 5: Arrange the stuffed mushrooms in a baking dish and bake for 20-25 minutes, or until the mushrooms are tender and the filling is heated through.
- Step 6: Let cool slightly before serving.
Notes
- Store leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in the microwave or a low oven to avoid drying out the filling.
- Serve these delightful mushrooms as an elegant appetizer or a charming side dish alongside roasted chicken or fish.
- For extra sweetness and depth of flavor, consider adding a pinch of dried thyme to the rice mixture before baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American