Our stuffed mushrooms (and crab-stuffed mushrooms) are one of our most popular holiday appetizers, so it’s only natural that I try to re-create them in as many different ways as possible. While I love getting creative with the fillings, I decided it was time to take the texture to a new level. Instead of the traditional mushroom cap vehicle, these bite-sized beauties are stuffed into a crispy sushi rice cup to add a little bit of crunch to an otherwise single-textured appetizer.
The filling is almost exactly like our classic stuffed mushroom filling, but with the added option to use Gruyère instead of Parm for a little added funk. This recipe also uses our method for classic sushi rice, but if you have leftover sushi rice, feel free to use that instead.
To help shape the rice in the muffin tin, heat it up with a sprinkle of water so the rice is warm and pliable. These are a great appetizer, but since we’re adding a little bit of rice, these can also do double-duty as a side dish for everything from a fancy holiday meal to a weekend dinner.
If you have any leftovers, store them in the refrigerator in an airtight container for up to 5 days.
Did you try making these? Leave a rating and review below!
