Baked Mushroom Arancini

Recipe

Appetizer
Baked Mushroom Arancini

Primary Media

Paper basket filled with baked mushroom arancini balls

User Rating

5 out of 5 stars
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1 ratings

Recipe Data

20
Servings
15min
Prep
45min
Total

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    Description

    Enjoy this classic Italian street food: arancini. Use easy to make Culinary Tours risotto to make this recipe in a flash.

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 20
    QuantityIngredientAdd
    2(10-oz. each) pkgs. Culinary Tours Risotto with porcini mushrooms
    ½ tsp.lemon zest
    ¼ tsp.ground sage
    ½ c.Hy-Vee grated Parmesan cheese
    ¾ c.Hy-Vee Italian seasoned panko bread crumbs
    1Hy-Vee large egg
    ½ c.Hy-Vee plain panko bread crumbs

    Things To Grab

    • Large baking sheet
    • Aluminum foil
    • Hy-Vee nonstick cooking spray
    • Medium bowl
    • 2 shallow dishes

    Directions

    1. Preheat oven to 375 degrees. Line a large baking sheet with aluminum foil; spray with nonstick cooking spray and set aside.

    2. Cook risotto according to package directions. Cool slightly.

    3. Add risotto to a medium bowl. Stir in lemon zest, sage, Parmesan cheese, and Italian seasoned panko. Form into 20 1-1/2-inch balls.

    4. Add eggs to a shallow dish and whisk until combined. Add panko to another shallow dish. Dip risotto balls into eggs and then immediately into panko bread crumbs. Place on prepared baking sheet. Bake 20 to 25 minutes or until golden and crisp. Cool slightly before serving.

    Nutrition facts

    Servings

    190 Calories per serving
    1 arancini

    Amounts Per Serving

    • Total Fat: 4g
    • Cholesterol: 10mg
    • Sodium: 180mg
    • Total Carbohydrates: 8g
    • Protein: 3g

    Daily Values

    0%
    Iron 0%
    0%
    Calcium 4%
    0%
    Vitamin D 0%
    0%
    Potassium 2%

    Recipe Source:

    Hy-Vee Test Kitchen