Tarragon-Rice Stuffed Mushrooms Recipe


Tarragon-Rice Stuffed Mushrooms are a great addition to any meal, plus this mushroom dish can be made ahead of time and refrigerated prior to cooking.  These mushrooms are sure to be a hit at your next gathering of family and friends.  I, personally, love mushroom caps stuffed with this delicious rice mixture and baked until golden brown.

I slightly adapted this delicious and easy to make low fat and low calorie mushroom recipe from The Mayo Clinic, Williams-Sonoma Cookbook, by John Phillip Carroll, published by Time/Life Books.


 Tarragon-Rice Stuffed Mushrooms


Tarragon-Rice Stuffed Mushrooms Recipe:
Course: Side Dish
Cuisine: American
Keyword: Tarragon-Rice Stuffed Mushrooms Recipe
  • 18 large white mushrooms
  • 1/4 cup canned chicken broth (low fat)
  • 1 green onion or shallot, minced
  • 1/2 cup long-grain white rice, cooked and cold
  • 2 teaspoons light mayonnaise
  • 2 or 3 fresh basil leaves, chopped
  • 2 tablespoons Parmesan Cheese (Parmigiano-Reggiano), freshly grated
  • 1 teaspoon fresh tarragon, chopped
  • 2 teaspoons olive oil, extra-virgin
  • 1/4 teaspoon paprika
  1. Preheat oven to 375 degrees F.  Remove the stems from the mushrooms and chop the stems finely.

  2. In a nonstick frying pan over medium-high heat, bring the chicken broth to a boil.  Add the shallot and mushrooms stems; cook, stirring occasionally, until the vegetables are tender and most of the liquid has evaporated, about 2 minutes.

  3. In a medium-size bowl, combine the vegetable mixture, rice, mayonnaise, tarragon, and half the parmesan cheese; set aside.

  4. Using a paper towel, wipe out the frying pan and place over medium heat.  Add the olive oil and mushroom caps; sauté until coated with oil, 20 to 30 seconds.

  5. Remove from pan and arrange the mushroom caps, stem end up, on a baking sheet.  Mound about 2 teaspoons of the prepared vegetable/rice mixture in each mushroom cap.  Sprinkle with the remaining Parmesan cheese.  NOTE: If made in advance, cover with plastic wrap and refrigerate for up to 8 hours.

  6. Bake until the cheese is lightly browned and the mushrooms are tender but still hold their shape, about 10 minutes.  To serve, dust each cap lightly with paprika.

  7. Makes 6 servings (3 each stuffed mushroom caps).


Tarragon-Rice Stuffed Mushrooms

Photo from Rice River Farms of Spooner, Wisconsin.

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