Risoni-stuffed mushrooms are baked mushrooms that are filled with garlic & cheese pasta. A vegetarian starter that is full of flavour and easy to make.
Cook risoni with garlic, onion, vegetable stock and cheese. Stuff the pasta mixture into cup mushrooms. Bake the mushrooms in the oven until juicy and delicious. Garnish them with vibrant, fresh parsley before serving.
This easy stuffed mushroom recipe only takes 30 minutes to make, so it is ideal to prepare as a quick starter or lunch.
Australian mushrooms are now in season (spring), so this is a good time to make this recipe. Use whichever type of mushrooms that you like. I use small, cup mushrooms but feel free to use large flat mushrooms instead if you prefer.
What is risoni?
Risoni is an Italian pasta that is shaped like a grain of rice. The pasta is normally made from durum wheat semolina and water. It is also known as ‘Orzo.’
These small pasta shapes cook quickly (under 8 minutes) so they are ideal to use instead of rice if you are in a hurry.
Other dishes that you can use risoni in are:
This rice-like pasta is very versatile and has a nice texture. Because of this and its speedy cooking time, it is perfect to use as a filling for these baked mushrooms.
You should make risoni-stuffed mushrooms because they are:
- A filling and tasty vegetarian starter.
- Quick and easy to make – risoni cooks quickly, so this recipe only takes 30 minutes to prepare.
- Healthier – as they are not battered and deep-fried, these stuffed mushrooms are a more nutritious choice.
- Budget-friendly – seasonal veg filled with inexpensive pasta.
- Seasonal – mushrooms are now in season (spring).
Risoni-stuffed mushrooms’ main ingredients:
- Vegetable stock
- Cheddar cheese
Tips for busy cooks
Mushrooms – I use fresh cup mushrooms in this recipe. You can use whichever type of mushroom that you prefer. Button, flat, Swiss brown or portabello would also work well. The Australian mushrooms’ website has a great tips page about the different varieties of mushrooms that are available. Read more on their page: Mushroom tips, tricks, varieties and facts.
Herbs – I use fresh parsley in this dish because I think it goes well with the taste of the mushrooms and garlic. If you don’t have any fresh parsley, you could use fresh basil or thyme instead. Alternatively, you could use a smaller quantity of dried herbs.
Cheese – other types of cheese (other than vegetarian cheddar) would also work well in this recipe. Any vegetarian cheese that melts would do, such as mozzarella, Havarti or even a vegetarian-friendly blue cheese would be great in this dish.
More cheese – if you really love cheese, add an extra grating of cheddar to the top of the stuffed mushrooms before baking them.
Prepare in advance – you can prepare these stuffed mushrooms in advance and keep them covered in the fridge until you need to bake them.
- Starter (dinner) – serve three stuffed mushrooms per person for a flavourful entrée.
- Main meal (dinner) – eat several stuffed mushrooms with a large salad and some bread for a filling main.
- Lunch – pack a couple of these mushrooms in your lunchbox and take them to work to heat up in the microwave for a delicious midday meal.
An easy stuffed mushroom recipe
Make risoni-stuffed mushrooms in under 30 minutes. Simple to make and quick to cook, this dish is great as a vegetarian entrée.
Try these baked mushrooms today and see how easy they are to prepare.
Is this the first time you have used risoni? What did you think of it?
Let me know by leaving a comment and a recipe rating below – I’d love to hear from you.
Want more recipes for vegetarian starters? Try these dishes next:
- 2 tsp extra virgin olive oil plus extra for greasing
- 50 g onion (approx. 1 medium) peeled & finely diced
- 2 garlic cloves peeled & crushed
- 250 g fresh cup mushrooms (stalks cut off & stalks finely diced) *see Recipe Notes
- 50 g risoni
- 300 ml vegetable stock
- Salt and pepper
- 2 tbsp fresh parsley chopped *see Recipe Notes
- 40 g vegetarian cheddar cheese grated
Preheat the oven to 200°C fan. Grease a baking tray or ovenproof dish with oil.
Heat 2 tsp of olive oil in a saucepan over a medium heat. Add the onion and garlic. Stir and fry for 5 minutes. Add the chopped mushroom stalks and the risoni. Stir and cook for 30 seconds. Add the vegetable stock, stir and cook (while stirring occasionally) for 7-8 minutes until the pasta is al dente. Remove from the heat and season with salt & pepper. Stir in 1 tbsp of the chopped parsley and all of the cheddar cheese.
Stuff each mushroom (gills-side up) with the risoni mixture. Bake the stuffed mushrooms in the oven for 15 minutes.
To serve (hot): Remove the mushrooms from the oven and garnish with the remaining fresh parsley before serving.
*Mushrooms – I use twelve, cup mushrooms in this recipe that are approximately 6-7cm in diameter. If you don’t have any cup mushrooms, you could use smaller button mushrooms or larger portabello mushrooms instead.
*Parsley – fresh basil or thyme can be used instead of parsley if you prefer. Alternatively, you could use a smaller quantity of dried herbs instead.