This simple and flavorful vegetarian stuffing is the perfect side dish for a Sunday roast or Christmas dinner. Made with hearty ingredients like porcini mushrooms, risotto rice, and Italian-style cheese, it adds a deliciously rich taste to your meal.
Ingredients
- 25g dried porcini mushrooms
- 425ml hot vegetable stock
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 tbsp pine nuts
- 2 garlic cloves, crushed
- 200g risotto rice
- 100ml white wine
- 1 egg, beaten
- 1 tbsp shredded basil
- 4-6 tbsp vegetarian Italian-style hard cheese (e.g., Parmesan)
Instructions
Preheat the oven to 200°C (fan 180°C/gas 6). Grease a non-stick 12-hole muffin tin and line each hole with two strips of baking parchment in a cross shape.
Place the dried porcini mushrooms in a bowl, and pour the hot vegetable stock over them. Let them soak for 20 minutes before straining the mixture. Reserve the stock, and chop any large mushrooms.
Heat olive oil in a pan, add the finely chopped onion, and cook for 5 minutes until softened. Add the pine nuts and toast lightly. Then, add the crushed garlic and risotto rice, cooking for 2 more minutes.
Pour in the white wine, allowing it to bubble before adding the reserved mushroom stock and chopped mushrooms. Bring the mixture to a boil, reduce the heat, and simmer for 10 minutes or until the rice is just cooked. Remove from heat and let cool.
Stir the beaten egg, shredded basil, ground pepper, and salt (if using) into the cooled rice mixture.
Fill the muffin tin holes with the stuffing mixture and sprinkle the vegetarian cheese on top. Bake for 20-25 minutes, or until golden brown.
Allow the stuffing to cool in the tin, or for 5 minutes if serving immediately. Remove by lifting the parchment paper crosses. This recipe can be made up to two days in advance and reheated on an oiled baking sheet at 200°C (fan 180°C/gas 6) for 10 minutes.