Ingredients

The following ingredients have 12 Servings
  • 15 stuffers mushrooms (large cremini or button mushrooms)
  • 1/2 small onion (finely chopped)
  • 2 cloves garlic (minced)
  • 1/2 cup arborio rice
  • 3 cups low sodium vegetable broth
  • 1/3 cup dried unsweetened cranberries
  • salt + pepper (to taste)
  • vegan parmesan cheese

Instruction

  • Preheat the oven to 350 degrees F and line a baking tray with parchment paper.
  • Use a paring knife to carefully remove the mushrooms stems, finely chop them, and set aside. Then use a small spoon and carefully scrape out the gills and discard.
  • Place the mushrooms hollow side down on your tray and bake for 10 minutes. Remove from the oven and use a clean dish towel or paper towels to absorb any excess moisture that the mushrooms released during baking. Dry the parchment paper too. Then flip them hollow side up and set aside.
  • Meanwhile, add the onion, garlic and chopped mushroom stems to a large pan and sprinkle with salt and pepper. Dry sauté for about 5 minutes (the mushrooms will release moisture so you won't need oil) until softened and reduced. Then add the rice and mix well, cooking/toasting for about 30 seconds.
  • Add about 1/2 cup of broth to your pan, stirring often until absorbed. Continue adding your broth about 1/2 cup at a time, stirring your risotto often. Wait until the liquids are absorbed before adding the next portion of broth. Continue doing so until all 3 cups of broth are used. This process should take around 20 minutes. Then remove from the heat, add your cranberries and mix to combine.
  • Turn up your oven to 400 degrees F. Then, divide your cranberry risotto between your mushrooms. Sprinkle them vegan Parmesan cheese if using and bake for 15 minutes. Serve warm.