Mushroom Lover’s Risotto Stuffed Mushrooms
Using pre-packaged products, this stuffed mushroom recipe is an easy and delicious addition to your next party!
- Prep Time: 30 mins
- Cook Time: 30 mins
- Total Time: 1 hour
- Yield: 16 to 20 1x
- Category: Appetizer
- Cuisine: American
Ingredients
Scale
- 2 tablespoons olive oil
- 24 ounce package large fresh white button mushrooms (at least 16 count)
- 3 cloves garlic, peeled and finely minced
- 16 ounce package frozen Trader Joe’s Mushroom Risotto (also known as Trader Giotto’s)
- 1/2 cup water
- 4 ounces cream cheese
- 1/2 cup shredded Parmesan cheese
- 1/3 teaspoon ground black pepper
- 8 butter crackers, crushed (I used Ritz crackers)
- Fresh parsley (chopped) for garnish
Instructions
- Preheat oven to 350 degrees F.
- Add crackers to a plastic bag, seal and crush using hands until fine crumbs; set aside.
- Trim and chop the parsley for the garnish and set aside.
- Wipe mushrooms with a damp paper towel to clean excess dirt.
- Twist stems to remove and add to bowl of food processor.
- Trim mushroom caps with paring knife to remove excess stem and create a nice “well” for the stuffing.
- Add the trimming to the stems in the food processor and “pulse” a few times until mushroom pieces are finely minced.
- Placed the cleaned and prepared mushroom caps in a greased 9″ x 13″ baking dish.
- Heat olive oil in saute’ pan over medium-high heat.
- Add mushroom pieces and saute’ until tender and no water remains.
- Next, add garlic and saute’ for a few minutes more.
- Then, add frozen Trader Joe’s Mushroom Risotto and 1/2 cup water.
- Increase heat to high and cook for 5 minutes, stirring constantly until most of water is absorbed.
- Add cream cheese and stir until melted and combined, followed by Parmesan cheese and stir until melted and combined.
- Next, add black pepper, stir and turn off heat; let risotto stand for 10 minutes until firm.
- Using a spoon, fill each mushroom cap with mushroom risotto filling and place back in baking pan.
- Sprinkle with crushed butter crackers.
- Bake in preheated oven for 30 minutes.
- Remove from oven and carefully transfer to serving platter.
- Sprinkle with fresh parsley.
