The mushroom is the king of autumn: tasty, aromatic, it is perfect in the kitchen to prepare side dishes, first courses and soups! Today we will discover what to do with giant champignons: it would be a real shame to cut them into slices and tribulate them! of rice: a real mouth-watering delight!
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Identity Card of the Recipe
- 167 KCal Calories per serving
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Ingrediants
- 500 g of champignon or chiodini or pioppini mushrooms
- 1 teaspoon of garlic powder
- 80 g of robiola
- 30 g of grated Parmesan cheese
- Q.b. of pepper
- Q.b. of salt
- 100 g of speck
- 3 tablespoons of extra virgin olive oil
- 100 g of parboiled rice or brown rice
- 1 sprig of parsley
Materials Needed
- Casserole
- Baking tray
- Brush
- Cooking pan
- Bowl
- Table spoon
Preparation
- Fill a saucepan with water and bring to a boil; add salt and add the parboiled rice. Cook for 12 minutes, or until the rice is cooked al dente.
Did you know that
The rice must not be cooked for too long: the advice is to cook it al dente, as the cooking will be finished in the oven.- Dedicate yourself to mushroom cleaning. Gently brush the mushrooms to remove all traces of soil and rub them with a damp cloth. Remove the cap from the stem and peel the mushroom heads.
Did you know that
It is not recommended to wash the mushrooms, let alone to dip them in a basin full of water: the mushrooms, in fact, tend to absorb liquids like a sponge, so they would fill up with water and take on a soft and unpleasant consistency.- Arrange the mushroom caps on a lightly greased plate. Brush the caps with a little oil and season with salt, pepper and garlic powder.
- Prepare the filling. Cut the stems into pieces and sauté them in a pan with a drizzle of oil, salt, pepper and garlic: cook for 5 minutes. When the mushrooms are ready, add some speck cut into strips and leave to flavor.
- Drain the rice and flavor it with the mushrooms, the speck, then mix everything with the robiola and flavor with the parsley and parmesan cheese: you must obtain a rather compact and sticky mixture.
- Stuff the mushroom caps with the rice filling, drizzle with a drizzle of oil and bake in the oven at 180 ° C (mode: ventilated) for 20 minutes, or until golden brown.
The quick idea
To speed up the time, cook the stuffed mushrooms in the microwave for 10 minutes at maximum power (mode: micro + grill).- Serve the stuffed mushrooms very hot, as a single dish or delicious side dish.
Alice's comment - PersonalCooker
Any ideas for a more delicious version? Before putting them in the oven, finish the surface of the stuffed mushrooms with a spoonful of bechamel!
Editorial board
Nutritional values and Health Comment on the recipe
Rice Stuffed Mushrooms is a recipe that belongs to the side dish group.
It has a significant caloric intake, mainly provided by fats, followed by carbohydrates and finally by proteins.
Fatty acids are mainly monounsaturated, complex carbohydrates and peptides of medium-high biological value.
It contains a good dose of fiber, while the cholesterol is of medium entity.
It does not contain gluten, but lactose is present; mushrooms are histamine-releasing foods and speck contains histamine.
Rice Stuffed Mushrooms are foods that are not suitable for all diets. Better to take them with moderation and sporadic frequency of consumption especially in case of overweight.
They should be eliminated from the nutritional regimen of the lactose and histamine intolerant.
They are not suitable for the vegetarian philosophy, as much as for the vegan one.
The average portion of Rice Stuffed Mushrooms is 100 g (about 170 kcal).
