Name: Mushroom and Thyme Arancini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 12
Cuisine: Italian
Ingredients: ½ cup grated Parmesan; 1 cup panko breadcrumbs; 1 cup short-grain brown rice; 12 oz mixed mushrooms, finely chopped; 2 large eggs, beaten; 2 tsp fresh thyme leaves; 3 cups vegetable broth; 4 oz mozzarella, ½-inch cubes; Olive oil spray; Salt & pepper to taste

Crispy baked risotto balls burst with creamy mushroom-thyme filling and melty mozzarella. Using brown rice and minimal oil, these healthier Italian arancini deliver golden crunch and savory comfort—guilt-free appetizer or main in 45 minutes.

Why You’ll Love This Recipe

This mushroom and thyme arancini reimagines the Sicilian classic with wellness in mind—nutty brown rice risotto absorbs earthy mushroom broth for deep flavor, while baking achieves golden crispness with just a mist of oil instead of deep-frying. Fresh thyme and mozzarella create luxurious pockets, and the bite-size format makes portion control effortless. Naturally gluten-free, easily vegan, and packed with fiber and umami, they’re perfect for parties, meal prep, or cozy dinners. Kids love the crispy-chewy contrast, adults appreciate the sophisticated depth—reheat like fresh from the oven. One bowl, zero grease, healthy Italian indulgence.

Recipe Tips and Tricks

Chill Risotto → Firm for shaping.
Wet Hands → Prevents sticky rice.
Mozzarella Cubes → Melty center surprise.
Panko Mist → Olive oil spray for crunch.
Bake High → 425°F for golden crust.
Thyme Fresh → Dried loses potency.
Mushroom Liquid → Boosts risotto flavor.
Double Coat → Seals filling perfectly.

Yield: 12 Servings

Mushroom and Thyme Arancini

Baked brown rice balls with mushroom-thyme and mozzarella—healthy crispy arancini.

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

½ cup grated Parmesan
1 cup panko breadcrumbs
1 cup short-grain brown rice
12 oz mixed mushrooms, finely chopped
2 large eggs, beaten
2 tsp fresh thyme leaves
3 cups vegetable broth
4 oz mozzarella, ½-inch cubes
Olive oil spray
Salt & pepper to taste

Instructions

Prep Station → Chop mushrooms fine, cube mozzarella, warm broth—set oven to 425°F.
Mushroom Sauté → Cook mushrooms in dry pan high 5 minutes until liquid evaporates—add thyme.
Risotto Base → Add rice to mushrooms; stir 2 minutes—ladle hot broth ½ cup at a time until absorbed (25 min).
Cheese Stir → Remove from heat; fold in Parmesan—season and spread on tray to cool.
Chill Firm → Refrigerate risotto 30 minutes or until cold—essential for shaping.
Shape Balls → Wet hands; take 2 tbsp risotto, press mozzarella cube in center—roll tight.
Coat Crisp → Dip balls in egg, then panko—press gently for even crust.
Bake Golden → Arrange on lined sheet; mist with olive oil—bake 15-18 minutes until golden.
Rest Crunch → Cool 5 minutes on rack—crust sets perfectly.
Serve Warm → Plate with marinara or aioli—watch the cheesy pull delight everyone.

Notes

Chill risotto thoroughly—prevents falling apart.
Short-grain brown rice = creamy texture.
Olive oil spray > deep fry for health.
Freeze pre-baked for quick meals.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 202Total Fat 7gSaturated Fat 3gUnsaturated Fat 4gCholesterol 48mgSodium 601mgCarbohydrates 24gFiber 2gSugar 2gProtein 10g

The recipes and nutritional information on Fungi Recipes are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.