Put your pie maker to good use with these quick and easy mushroom risotto cups. Saute off your delicious button mushrooms, then let the pie maker do the work of making them crispy on the outside and oozy in the middle.


If you dont have a pie maker than use a muffin tin and bake in oven 170°C or 150°C fan-forced for 20 minutes

• Easy
• 0:10 Prep
• 0:20 Cook
• Makes 12

Recipe by Australia's Best Recipes

Ingredients​

• 30g butter
• 1 tbsp olive oil
• 250g button mushrooms, halved and sliced
• 2 x 250g packets microwaveable rice
• 1 cup frozen peas
• 2 cups grated cheese
• 3/4 cup grated parmesan
• 2 tbsp parsley, finely chopped
• 3 eggs, beaten
• shaved parmesan, to serve

Method​

1. Melt butter with oil in a medium frypan. Add mushrooms and cook, stirring, for 3-4 minutes until golden brown. Season well with salt and pepper. Add rice and use a wooden spoon to break up. Cook, stirring, for a further 2 minutes.
2. Place in a large bowl and allow to cool slightly. Add peas, tasty cheese, 1/2 cup parmesan cheese and parsley. Season well with salt and pepper. Stir well. Add beaten eggs and stir well to combine thoroughly.
3. Heat pie maker according to instructions. Place half cup measures of rice mixture into each cooking plate. Sprinkle over a little of the remaining parmesan. Cook for 12-15 minutes until golden and crispy on the underside. Remove to a plate and keep warm. Repeat with remaining ingredients.

NOTES​

If you don't have a pie maker , you can make this recipe with a muffin tin by putting in the oven for 20 minutes.
Serve with a salad and shaved parmesan cheese.
Use small button mushrooms for this recipe.
You can find packets of microwaveable rice in the supermarket that make this recipe super easy. Use any leftover rice if you have it.
Eat these hot straight from the pie maker, or reheat in the oven if you have leftovers.