Stuffed mushrooms with rice are a delicious appetizer or side dish made from medium porcini mushrooms filled with a tasty mixture of rice, butter, egg yolks, and cream. Their soft texture and the intense flavor of the mushrooms make them irresistible for lovers of autumn products.
Clean and scrape the mushrooms, separate the caps (be careful not to break them) from the stems, finely chop the stems and sauté them with the oil and butter in a pan; add salt, stir, and when they start to color, add the cream and let cook for a few minutes.
Meanwhile, boil the rice (it should be al dente), drain it, and mix it with the sauce along with the two egg yolks, stirring well.
The mushroom caps, which were hollowed out a bit earlier (the removed part will have been added and cooked with the chopped stems), are now filled with the rice and sauce mixture. Place them with the filling side up in a pan and bake in a hot oven for 10 minutes before serving.
Pan
Wooden Spoon
Pot
Store in the refrigerator for up to 2 days
This dish is typical of Northern Italian cuisine
Italia, Lombardia
| Energy (kcal) | 151.69 |
| Carbohydrates (g) | 8.58 |
| of which Sugars (g) | 0.73 |
| Fat (g) | 11.37 |
| of which Saturates (g) | 3.86 |
| Protein (g) | 3.65 |
| Fiber (g) | 1.36 |
| Sale (g) | 0.03 |
