Tarragon Rice Stuffed Mushrooms
Recipe: #44569
May 09, 2025
Categories: Cheese, Parmesan, Appetizers, Mushrooms, French Hot Appetizers, Herbs, more
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Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (116.6 g)
- Calories 148.6
- Total Fat - 10.6 g
- Saturated Fat - 4.9 g
- Cholesterol - 98.7 mg
- Sodium - 336.8 mg
- Total Carbohydrate - 4.3 g
- Dietary Fiber - 0.6 g
- Sugars - 1.3 g
- Protein - 9.8 g
- Calcium - 155.1 mg
- Iron - 0.9 mg
- Vitamin C - 1.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 375 degrees F.
Step 2
Remove the stems from the mushrooms and finely chop the stems.
Step 3
In a nonstick frying pan, over medium-high heat, bring the chicken broth to a boil.
Step 4
Add the green onion and mushrooms stems.
Step 5
Cook, stirring occasionally, until the vegetables are tender and most of the liquid has evaporated, about 2 minutes.
Step 6
In a medium-size bowl, combine the vegetable mixture, rice, mayonnaise, tarragon, and half the parmesan cheese and set aside.
Step 7
Using a paper towel, wipe out the frying pan and place over medium heat.
Step 8
Add the olive oil and mushroom caps; sauté until coated with oil, 20 to 30 seconds.
Step 9
Remove from the pan and arrange the mushroom caps, stem end up, on a baking sheet.
Step 10
Mound about 2 teaspoons of the prepared vegetable/rice mixture in each mushroom cap. Sprinkle with remaining Parmesan cheese.
Step 11
Bake until the cheese is lightly browned and the mushrooms are tender but still hold their shape, about 10 minutes.
Step 12
To serve, dust each cap lightly with paprika.
Tips
No special items needed.
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