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Mushroom stuffing cups

Val Curtis
  • 50 minutes
  • Serves 12

INGREDIENTS

2 tbsp

Basil

2

Garlic cloves

1

Onion

28 g

Porcini mushrooms, dried

1

Egg

425 milliliters

Vegetable stock, hot

1 cup

Arborio rice

1

Salt and pepper

2 tbsp

Olive oil

2 tbsp

Pine nuts

6 tbsp

Parmesan

100 milliliters

White wine