Stuffed Mushroom Crispy Rice Cups Recipe

Introduction

These Stuffed Mushroom Crispy Rice Cups combine savory mushroom filling with a delightfully crispy sushi rice shell. Perfect as an elegant appetizer or a tasty snack, they bring exciting textures and flavors that are sure to impress.

Ingredients

• 1 1/4 cups sushi rice
• 2 tablespoons reduced-sodium soy sauce
• Cooking spray
• 2 tablespoons unsalted butter
• 1 pound cremini mushrooms, finely chopped
• 4 garlic cloves, finely chopped
• 1/4 cup Italian-seasoned breadcrumbs
• 1/2 teaspoon kosher salt
• 4 ounces cream cheese, softened
• 1/2 ounce Parmesan or Gruyère, finely grated (about 1/4 cup)
• 2 tablespoons finely chopped fresh parsley, plus more for topping
• 1 tablespoon finely chopped fresh thyme

Instructions

1. Step 1: Place rice in a medium bowl and cover with water. Let soak for 15 minutes.
2. Step 2: Drain rice in a fine-mesh sieve, then rinse under running water, gently shaking until water runs clear. Shake to remove excess water.
3. Step 3: Transfer rice to a small pot and cover with water. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer undisturbed until rice is tender and water is absorbed, about 15 minutes. Remove from heat, uncover, place a paper towel or clean kitchen towel on top, cover with lid, and let sit for 10 minutes.
4. Step 4: Transfer rice to a medium bowl and toss with soy sauce.
5. Step 5: Grease a 12-cup muffin tin with cooking spray. Divide rice among cups. Lightly grease fingertips and press rice into bottoms and up sides of each well to form cups. Freeze until cold, 10 to 15 minutes.
6. Step 6: Preheat oven to 400°F (200°C) and arrange a rack in the center. Grease rice cups with cooking spray.
7. Step 7: Bake cups until rice starts to crisp, 15 to 18 minutes.
8. Step 8: Meanwhile, melt butter in a large skillet over medium-high heat. Add mushrooms and cook, stirring occasionally, until browned and moisture is released, 5 to 7 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more.
9. Step 9: Add breadcrumbs and cook, stirring frequently, until just beginning to toast, about 2 minutes. Season with salt. Transfer mushroom mixture to a large bowl.
10. Step 10: Stir cream cheese, Parmesan, parsley, and thyme into the mushroom mixture until combined. Divide the filling among rice cups.
11. Step 11: Continue baking cups until filling is hot and starting to brown on top, 20 to 25 minutes more. Let cool in the tin for 5 minutes.
12. Step 12: Arrange rice cups on a platter and top with additional parsley before serving.

Tips & Variations

• Use leftover cooked sushi rice to speed up the process and reduce soaking time.
• Swap cremini mushrooms with shiitake or button mushrooms for different flavor profiles.
• Add a pinch of red pepper flakes to the mushroom mixture for a subtle spicy kick.
• For a vegan option, substitute cream cheese with a plant-based alternative and use nutritional yeast instead of Parmesan.

Storage

Store leftover rice cups in an airtight container in the refrigerator for up to 3 days. Reheat gently in an oven at 350°F (175°C) until warmed through to maintain crispiness. Avoid microwaving as it can make the rice cups soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the rice cups ahead of time?

Yes, you can prepare the rice cups and freeze them before baking. Bake directly from frozen, adding a few extra minutes to the baking time as needed.

What can I use if I don’t have sushi rice?

If sushi rice is unavailable, short-grain rice is a good substitute as it has a similar sticky texture needed to hold the cups together.

Stuffed Mushroom Crispy Rice Cups Recipe

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★★★★★

4.7 from 111 reviews

• Author: Aiden
• Total Time: 1 hour 20 minutes
• Yield: 12 stuffed mushroom crispy rice cups 1x
• Diet: Vegetarian

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Description

Deliciously crispy stuffed mushroom rice cups made with sushi rice, cremini mushrooms, and a creamy, cheesy filling. These savory bite-sized cups are perfect appetizers or snacks, baked until golden with a flavorful mushroom and herb filling.

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Ingredients

Scale 1x2x3x

Rice Cups

• 1 1/4 cups sushi rice
• 2 tbsp reduced-sodium soy sauce
• Cooking spray

Filling

• 2 tbsp unsalted butter
• 1 lb cremini mushrooms, finely chopped
• 4 garlic cloves, finely chopped
• 1/4 cup Italian-seasoned breadcrumbs
• 1/2 tsp kosher salt
• 4 oz cream cheese, softened
• 1/2 oz Parmesan or Gruyère, finely grated (about 1/4 cup)
• 2 tbsp finely chopped fresh parsley, plus more for topping
• 1 tbsp finely chopped fresh thyme

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Instructions

1. Soak the rice: Place rice in a medium bowl and cover with water. Let soak for 15 minutes to soften the grains.
2. Rinse the rice: Drain rice in a fine-mesh sieve, then run tap water over it while gently shaking until water runs clear. Shake off any excess water.
3. Cook the rice: Transfer rice to a small pot, cover with water and bring to a boil over medium-high heat. Reduce to medium-low, cover, and simmer without stirring until tender and water is absorbed, about 15 minutes. Remove from heat, uncover, place a towel over the pot, cover again and let sit for 10 minutes.
4. Toss with soy sauce: Transfer rice to a medium bowl and add soy sauce. Toss gently to coat the rice evenly.
5. Form rice cups: Grease a 12-cup muffin tin with cooking spray. Divide rice evenly among cups, then lightly grease your fingertips and press rice firmly into the bottom and up the sides to form cup shapes. Freeze the cups until cold and set, about 10 to 15 minutes.
6. Preheat oven and prepare cups: Arrange a rack in the center of the oven and preheat to 400°F (204°C). Lightly spray rice cups with cooking spray.
7. Bake rice cups: Bake the cups until the rice starts to crisp, about 15 to 18 minutes.
8. Cook mushroom filling: While cups bake, melt butter in a large skillet over medium-high heat. Add chopped mushrooms and cook, stirring occasionally, until they begin to brown and release moisture, 5 to 7 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more.
9. Toast breadcrumbs: Add Italian-seasoned breadcrumbs to skillet and cook, stirring frequently, until lightly toasted, about 2 minutes. Season mixture with kosher salt. Transfer to a large bowl.
10. Mix creamy filling: To the mushroom mixture, add cream cheese, grated Parmesan or Gruyère, chopped parsley, and thyme. Stir well to combine the filling.
11. Fill the rice cups: Divide the mushroom mixture evenly among the baked rice cups.
12. Bake stuffed cups: Return filled cups to oven and bake until the filling is hot and starting to brown on the top, about 20 to 25 minutes. Let cool in the tin for 5 minutes before serving.
13. Garnish and serve: Arrange the stuffed rice cups on a platter and sprinkle with additional fresh parsley for garnish. Serve warm.

Notes

• Use cremini mushrooms for a rich earthy flavor, but button mushrooms are an acceptable substitute.
• Make sure to press the rice firmly into the muffin tin to form sturdy cups that hold their shape.
• Freezing the rice cups before baking helps them crisp nicely and retain their cup shape.
• For a vegetarian version, ensure the breadcrumbs and cheese used are vegetarian-friendly.
• If desired, add a pinch of black pepper or red pepper flakes to the filling for extra spice.
• Leftover stuffed rice cups can be refrigerated and reheated gently in the oven.

• Prep Time: 30 minutes
• Cook Time: 50 minutes
• Category: Appetizer
• Method: Baking
• Cuisine: American

Keywords: stuffed mushrooms, crispy rice cups, sushi rice appetizer, baked mushroom cups, creamy mushroom filling, vegetarian appetizer