Go Back
Mushroom and Thyme Arancini
Shadush Sachiska

Mushroom and Thyme Arancini

Baked brown rice balls with mushroom-thyme and mozzarella—healthy crispy arancini.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 Servings
Course: Healthy mushroom recipes
Cuisine: Italian
Calories: 202
Ingredients Method Notes

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

Method
 

  1. Prep Station → Chop mushrooms fine, cube mozzarella, warm broth—set oven to 425°F.
  2. Mushroom Sauté → Cook mushrooms in dry pan high 5 minutes until liquid evaporates—add thyme.
  3. Risotto Base → Add rice to mushrooms; stir 2 minutes—ladle hot broth ½ cup at a time until absorbed (25 min).
  4. Cheese Stir → Remove from heat; fold in Parmesan—season and spread on tray to cool.
  5. Chill Firm → Refrigerate risotto 30 minutes or until cold—essential for shaping.
  6. Shape Balls → Wet hands; take 2 tbsp risotto, press mozzarella cube in center—roll tight.
  7. Coat Crisp → Dip balls in egg, then panko—press gently for even crust.
  8. Bake Golden → Arrange on lined sheet; mist with olive oil—bake 15-18 minutes until golden.
  9. Rest Crunch → Cool 5 minutes on rack—crust sets perfectly.
  10. 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.