Mushroom Stuffing Cups

Tara Noland

Thanksgiving is coming up fast and these little mushroom stuffing cups are an excellent side. When I have someone I know to be vegetarian at my dining table, I want to give them something really good and something anyone else would enjoy with their turkey, too. They are just as good on their own, served with other sides, as they are with gravy and turkey.

This is also a wonderful “make ahead” side dish and can be made up to two days in advance. I actually prefer them made ahead. They are crispy on the outside when initially done and softened back up in the refrigerator, which is how I liked them. The flavors seem to meld more also.

These little cups would pair well with not only turkey but beef. So give them a try and get a dish done ahead of time so you can relax a bit more with family and friends for your Thanksgiving feast.

Mushroom Stuffing Cups by Noshing with the Nolands


A wonderful make ahead side dish for the holiday season, that is vegetarian but goes great with beef, chicken and turkey.
Course Side Dish
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 12


  • 425 ml hot vegetable stock
  • 2 tablespoons olive oil
  • 1 onion finely chopped
  • 28 g dried porcini mushrooms
  • 2 tablespoons pine nuts
  • 2 garlic cloves crushed
  • 1 cup Arborio rice
  • 100 ml white wine
  • 1 egg beaten
  • 2 tablespoons shredded basil
  • salt and pepper to taste
  • 6 tablespoons Parmesan finely grated


  1. Heat oven to 375F. Spray a non-stick 12 hole muffin tin with cooking spray. Place the mushrooms in a bowl and pour over the hot vegetable stock. Let the mushrooms soften for 20 min. Strain, reserving the stock and squeeze out moisture. Chop the mushrooms and set aside with the vegetable stock.
  2. Heat the oil in a large fry pan and saute the onion for about 5 min. Add the pine nuts and fry until lightly toasted. Add the garlic and rice and cook for 2 min. Pour in the wine and bring it up to a boil. Add the reserved stock and mushrooms and bring to a boil. Reduce heat to low and cover and let simmer for 10 min. or until the rice is just cooked. Remove from the heat and let cool for 5 min. Stir in the egg, basil, salt and pepper.
  3. Divide the mixture evenly among the muffin tins and stop with the grated Parmesan. Bake for 20-25 min. until lightly browned. Cool slightly if using right away to firm up the rice. If making ahead let cool in the muffin tins and then carefully lift them out and place in a storage container. Reheat on an oiled baking sheet at 300F for 10 min.

Happy Thanksgiving and may your holidays be truly blessed!!



ABOUT TARA: Tara’s love of cooking started at a very young age where she would cook for her family. That love has continued over the years and now includes lots of time spent in the kitchen with her husband and daughter creating and entertaining. She also has a new found love of photography, working hard to increase her skills. When pulled away from the kitchen the family loves to explore and travel.
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This post was written by Tara Noland for Bonbon Break Media, LLC.

Vegetarian Mushroom Stuffing Cups offer something for everyone at your Thanksgiving table. #vegetarian #thanksgiving #sidedish #veggie