Stuffed Mushrooms with Rice

Recipe from Kate Logan
Stuffed Mushrooms with Rice
Cooking time: 40 min
Servings 5
Great recipe for a holiday table! A hot meal that isn't heavy and leaves room and desire to try something else. Stuffed champignons are juicy, tasty, and incredibly fragrant! Mushrooms are prepared according to this recipe very quickly and simply, convince yourself and try it out!


  • Rice
    10 oz.
  • Champignons
    25 pcs.
  • Black pepper and salt
    to taste
  • Microgreens
    to serve
  • Spices
    to taste

Nutrition facts per serving

  • Calories

    341 kcal

  • Protein

    21 g

  • Fat

    18 g

  • Carbohydrates

    67 g


  • Soak the rice in water and rinse it thoroughly. After that, add it to a pot of pre-salted boiling water, cover it with a lid, turn down the heat, and simmer for 10-20 minutes until tender.

  • While the rice is boiling, wash the mushrooms, blot them with a paper towel, and separate the caps from the stalks, then put the caps in a preheated 350°F oven, for about 10 minutes.

  • When the rice is ready, shred the mushroom stalks, add spices to taste, and mix with the rice. Take out the browned mushroom caps, stuff them, and put them back in the oven for 10-15 minutes. Serve, with microgreens and fresh vegetables.


  • Be sure to stir the rice as soon as you add it to the boiling water so that no lumps form.

  • Use spices to your taste. Paprika, meat spices, or herbs de Provence may be the best options.

Bon Appetit!

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