Stuffed Mushroom Arancini

Posted 2015-07-05 by Annalisa Brown ⇒ follow

The traditional, deep-fried Sicilian rice ball gets a reboot with this Italian-style Stuffed Mushroom Arancini.

Originating from Sicily, the arancini is typically made with risotto mixed with cheese, spices and sometimes meat, coated in breadcrumbs and deep-fried.

They’re a dieter’s nemesis, but these are not only a healthier version; they are made with a twist. Instead of the mushrooms being part of the filling, it’s the centerfold, as the rice is used as the stuffing. Some may prefer to simply call these stuffed mushrooms, but biting into the mushrooms is akin to eating an inside out arancini.

The traditional, deepfried Sicilian rice ball gets a reboot with this Italianstyle Stuffed Mushroom Arancini.

Preparation Time: 10 minutes
Cooking Time: 15 minutes
Makes: 12 Arancini (2 as an entree serve)

Ingredients
12 Button Mushrooms
½ Cup Cooked Brown Rice
¼ Cup Walnuts
50g Goats Cheese
1 Teaspoon Basil
1 Teaspoon Oregano
1 Egg
Pepper to taste
Coconut Milk
Almond Meal

Olive Oil for frying

Method

Wipe the mushrooms with a cloth, or peel the skins off (I prefer to peel the skins).

Remove the mushroom stalks and dice finely.

Bring water to the boil and add the brown rice. Cook for 15 minutes, then drain under cold running water.

In a small saucepan, heat a teaspoon of coconut oil and add the diced mushroom stalks, cooked brown rice, basil, oregano, walnuts and goats cheese.

Sauté the filling ingredients for a couple of minutes as they bind together. Remove from heat and cool. Add pepper to taste.

Wipe down the mushrooms, remove the stalks and cook the rice filling

Stuff the mushroom caps with the rice mixture.

Stuff the button mushrooms with the cooked rice mixture.

Whisk the egg and coconut milk in a small bowl.

One at a time, dip the stuffed mushrooms into the egg wash, then coat in almond meal. Repeat the process two or three times to ensure the mushrooms are securely coated.