Try this Risotto Stuffed Mushrooms recipe, or contribute your own.
Suggest a better description1) Stem white mushrooms and set caps upside down on baking sheet. Set aside. Chop stems and add to shiitake (should make about 2 cups).
2) Heat oil in skillet over medium heat. Add onion and saute 2-3 minutes, until translucent. Add mushrooms and cook 15-20 mins. Stir in garlic and thyme; add rice, and cook 2-3 minutes, or until rice turns opaque. Add wine; simmer 2 mins or until most of the liquid has evaporated. Add broth, season with salt, and bring to a boil. Cover, reduce heat to med-low, and simmer 18-20 minutes, or until most liquid is absorbed. Remove from heat, & stir in parsley. Cool.
3)Preheat oven to 400F. Fill each mushroom cap with mixture. Bake 20 minutes, or until mushrooms are tender and rice begins to crisp on top.
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Serving Size: 1 Serving (4984g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 6215 | ||
Calories from Fat: 2874 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 319.4g | 426 % | |
Saturated Fat 187.3g | 936 % | |
Monounsaturated Fat 104.1g | ||
Polyunsanturated Fat 11.6g | ||
Cholesterol 1169.3mg | 360 % | |
Sodium 5429.6mg | 187 % | |
Potassium 12928mg | 340 % | |
Total Carbohydrate 553.7g | 163 % | |
Dietary Fiber 7.9g | 32 % | |
Sugars, other 545.7g | ||
Protein 288.9g | 413 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 6215
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