Stuffed Mushroom Crispy Rice Cups

Описание: Stuffed Mushroom Crispy Rice Cups

Ingredients

1 1/4 cups sushi rice

2 Tbsp. reduced-sodium soy sauce

Cooking spray

2 Tbsp. unsalted butter

1 lb. cremini mushrooms, finely chopped

4 garlic cloves, finely chopped

1/4 cup Italian-seasoned breadcrumbs

1/2 tsp. kosher salt

4 oz. cream cheese, softened

1/2 oz. Parmesan or Gruyère, finely grated (about 1/4 cup)

2 Tbsp. finely chopped fresh parsley, plus more for topping

1 Tbsp. finely chopped fresh

Directions
Step 1
Place rice in a medium bowl. Cover with water. Let soak 15 minutes.
Step 2
Drain rice in a fine-mesh sieve, then run tap water over rice, gently shaking, until water runs clear. Gently shake to remove any excess water.
Step 3
Transfer rice to a small pot and cover with water. Bring to a boil over medium-high heat. Reduce heat to medium-low, cover, and simmer, undisturbed, until rice is tender and water is absorbed, about 15 minutes. Remove from heat, uncover, and place a paper towel or clean kitchen towel over top of pot. Cover with lid and let sit 10 minutes.
Step 4
Transfer rice to a medium bowl. Add soy sauce and toss to coat.
Step 5
Grease a standard 12-cup muffin tin with cooking spray. Divide rice among prepared cups. Lightly grease your fingertips and press rice into bottom and up sides of each well, forming a cup shape. Freeze until cold, 10 to 15 minutes.
Step 6
Arrange a rack in center of oven; preheat to 400°. Grease rice cups with cooking spray.
Step 7
Bake cups until rice starts to crisp, 15 to 18 minutes.
Step 8
Meanwhile, in a large skillet over medium-high heat, melt butter. Add mushrooms and cook, stirring occasionally, until starting to brown and release moisture, 5 to 7 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more.
Step 9
Add breadcrumbs and cook, stirring frequently, until just beginning to toast, about 2 minutes; season with salt. Transfer mushroom mixture to a large bowl.
Step 10
Add cream cheese, Parmesan, parsley, and thyme to bowl with mushroom mixture and stir to combine. Divide mushroom mixture among rice cups.
Step 11
Continue to bake cups until filling is hot and starting to brown on top, 20 to 25 minutes more. Let cool in tin 5 minutes.
Step 12
Arrange rice cups on a platter and top with more parsley.


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