Ali Cooks: Mushroom Stuffing Cups

Wondering what I had for Christmas dinner?  Besides the usual delicious side dishes of potatoes, squash, and cranberry sauce, tried out something a little new:  mushroom stuffing cups.  Mushrooms are a yummy protein for me, and the sage and vegetable stock combination makes them super savory.  Fairly simple to make, too, just lots of patience required when they are cooking because the rice mixture smells SO GOOD!

Happy holidays to everyone and lets get pumped for 2015!

Mushroom Stuffing Cups

*adapted from BonBonBreak.com

Ingredients:
425ml vegetable stock (1 can)
2 tbs olive oil
1/2 cup chopped green onions
1/8 cup (or more) dried mushrooms

7 sprigs fresh sage
1 cup rice
1/2 cup white wine
1 egg (beaten)
salt and pepper (to taste)
6 tbs grated Parmesan (or other flavorful cheese)

Instructions:

Heat oven to 375 degrees.  Spray a muffin tin with cooking spray. Rehydrate the mushrooms by soaking them in the vegetable stock.  Let the mushrooms soften for 20 min. Strain, reserving the stock and squeeze out moisture.  (If dried from fresh state, remaining moisture may not need this step).  Chop the mushrooms and set aside with the vegetable stock.

Heat the oil in a large fry pan and saute the green onions.  Add the rice and cook for two minutes.  Pour in the wine and bring it up to a boil.  Add the stock and mushrooms and bring to a boil.  Reduce the heat to low and cover and let simmer for 10 minutes or until the rice is just cooked.  Remove from the heat and let cool for five minutes.  Stir in the egg, sage, salt, and pepper. 

 

Divide the mixture evenly among the muffin tins and stop with the grated cheese.

Bake for 20-25 minutes until lightly browned. 

Cool slightly if using right away to firm up the rice. 

If making ahead let cool in the muffin tins and then carefully lift them out and place in a storage container.

 

Now:  EAT!  :)