Rice Stuffed Mushrooms

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READY IN: 50mins
Recipe by Dancer

If you wish to make a main dish instead of an appetizer, use Portabello mushrooms and serve one per person.

Ingredients Nutrition


  1. Brush the mushrooms lightly and remove the stems.
  2. Heat the olive oil in a heavy skillet and gently saute the vegetables and herbs until beginning to caramelize.
  3. Deglaze the pan with the stock and continue to simmer the vegetables until softish but not dead.
  4. Remove from heat and add the cooked rice.
  5. When cool, add the egg-whites and parsley.
  6. Season to taste with salt and pepper.
  7. Pack into the mushroom caps and sprinkle lightly with Parmesan.
  8. Put into a preheated 340°F oven until lightly browned and the cheese is melted.
  9. Serve hot.

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