Okay, I confess: I’m a cheater! Mushroom Lover’s Risotto Stuffed Mushrooms aren’t made entirely from scratch!
Sometimes I use the easy way out in cooking and use pre-packaged products! Well, actually, I use pre-packaged products quite often; after all, I live a “toot sweet” life!
Mushroom Lover’s Risotto Stuffed Mushrooms uses pre-made, frozen mushroom risotto from Trader Joe’s. While I realize that Trader Joe’s doesn’t have stores in every community and doesn’t have stores in other countries, I decided to share this recipe with readers to encourage readers to “think outside the box”!
Because, even if you don’t have a frozen mushroom risotto product available in your grocery stores, maybe you’ll have another product that sounds equally tantalizing, such as a quinoa product, or another grain-based frozen concoction!
This is one of those recipes that was a “use what you have” invention. I bought a 24 ounce package of lovely large white button mushrooms and knew I would make stuffed mushrooms out of them. But, when I got home, I realized that I didn’t have the other ingredients!
Since I live in the country and going back to the store for a few missing ingredients is not something I’m inclined to do, I knew I would have to improvise or make my standard “go to” stuffed mushroom recipe that I learned to make from my grandmother, Dorothy.
When I spied a package of frozen mushroom risotto in the freezer, I had my “aha” moment!
Creamy and delicious, infused with mushroom goodness, these risotto stuffed mushrooms are a mushroom lover’s dream. Topped with a sprinkle of crushed butter crackers and baked in the oven, Mushroom Lover’s Risotto Stuffed Mushrooms take only minutes to prepare.
The frozen mushroom risotto will easily fill more than a dozen nice sized mushroom caps. So, buy at least a pound of mushrooms! And, if you have leftover mushroom risotto filling, just eat it with a spoon while you make these appetizers! We all know that cooks need to try out their creations, right?
Served on a pretty platter (this is a bamboo serving tray), they make a festive and tempting presentation for your guests. With New Year’s Eve, Super Bowl and Valentine’s Day around the corner, Mushroom Lover’s Risotto Stuffed Mushrooms are a winning addition to your party menu!
Oh, and don’t you just love my “fork it over” serving fork? Here’s a close-up:
The hardest part of making my Mushroom Lover’s Risotto Stuffed Mushrooms is preparing the mushrooms. Wipe the mushrooms with a damp cloth to remove any excess dirt. Twist off the mushroom stem and set aside. Trim the mushroom caps, with a paring knife, to create a nice mushroom “well”. Put all the stems and pieces (trimmings) into food processor and pulse for a few seconds until finely minced.
If you don’t have a food processor, just finely mince the stems and trimmings with a knife.
That’s the hardest part – really!
For the rest of the instructions on how to make Mushroom Lover’s Risotto Stuffed Mushrooms, check out the recipe below! Plus, it’s printable so that you can add it to your recipe binder!
Here’s the recipe:
- 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)
- ½ cup water
- 4 ounces cream cheese
- ½ cup shredded Parmesan cheese
- ⅓ teaspoon ground black pepper
- 8 butter crackers, crushed (I used Ritz crackers)
- Fresh parsley (chopped) for garnish
- 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 ½ 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.
Oh, by the way, this is not a “sponsored post”. I just loved the result of using this frozen risotto product and wanted to share!
(other appetizer recipes for your next party)