Rice Stuffed Mushrooms Recipe

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Rice Stuffed Mushrooms
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  1. Brush the mushrooms lightly and remove the stems.
  2. Heat the olive oil in a heavy skillet and gently saute the vegetables and herbs until beginning to caramelize.
  3. Deglaze the pan with the stock and continue to simmer the vegetables until softish but not dead.
  4. Remove from heat and add the cooked rice.
  5. When cool, add the egg-whites and parsley.
  6. Season to taste with salt and pepper.
  7. Pack into the mushroom caps and sprinkle lightly with Parmesan.
  8. Put into a preheated 340°F oven until lightly browned and the cheese is melted.
  9. Serve hot.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 115.35 Kcal (483 kJ)
Calories from fat 60.53 Kcal
% Daily Value*
Total Fat 6.73g 10%
Sodium 68.87mg 3%
Potassium 257.52mg 5%
Total Carbs 9.89g 3%
Sugars 1.76g 7%
Dietary Fiber 1.58g 6%
Protein 4.11g 8%
Vitamin C 14.9mg 25%
Vitamin A 0.2mg 8%
Iron 5mg 28%
Calcium 17.1mg 2%
Amount Per 100 g
Calories 84.15 Kcal (352 kJ)
Calories from fat 44.16 Kcal
% Daily Value*
Total Fat 4.91g 10%
Sodium 50.25mg 3%
Potassium 187.87mg 5%
Total Carbs 7.21g 3%
Sugars 1.29g 7%
Dietary Fiber 1.16g 6%
Protein 3g 8%
Vitamin C 10.9mg 25%
Vitamin A 0.2mg 8%
Iron 3.6mg 28%
Calcium 12.5mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.6
  • 3

Good Points

  • saturated fat free,
  • low sodium,
  • cholesterol free

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