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.
Ingredients
Scale
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
Instructions
- Soak the rice: Place rice in a medium bowl and cover with water. Let soak for 15 minutes to soften the grains.
- 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.
- 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.
- Toss with soy sauce: Transfer rice to a medium bowl and add soy sauce. Toss gently to coat the rice evenly.
- 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.
- 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.
- Bake rice cups: Bake the cups until the rice starts to crisp, about 15 to 18 minutes.
- 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.
- 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.
- Mix creamy filling: To the mushroom mixture, add cream cheese, grated Parmesan or Gruyère, chopped parsley, and thyme. Stir well to combine the filling.
- Fill the rice cups: Divide the mushroom mixture evenly among the baked rice cups.
- 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.
- 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
