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Creamy Tomato Risotto Stuffed Mushrooms with Goat Cheese

  • 10 min
    Prep Time
  • 1 hr 10 min
    Total Time
  • 6 people
  • 419 per 1 serving


  • 1 tablespoon butter
  • 1 1/2 cups uncooked short-grain brown rice
  • 4 cups Pacific Foods® Organic Free Range Chicken Broth
  • 2 cups Pacific Foods™ Organic Creamy Tomato Soup
  • 6 large portobello mushroom, stems removed
  • 8 ounces goat cheese
  • 10 fresh basil leaves, chopped


  • Step 1

    In a large nonstick pan, melt butter, then add uncooked brown rice and saute the rice for 3 minutes. Add broth, and simmer for 35 to 40 minutes, stirring frequently until rice is cooked al dente. Add additional broth or water if it evaporates before the rice is done. 

  • Step 2

    Heat the oven to 375°F.  While the oven is heating, stir the soup in the pan and simmer an additional 10 minutes until the soup has reduced into a thick sauce stirring frequently.  Add half of the cheese and half of the basil, stir to incorporate. 

  • Step 3

    Place the mushrooms on a parchment-lined baking sheet and bake for 10 minutes, then blot the mushrooms with a clean towel to remove excess moisture. 

  • Step 4

    Stuff each mushroom with a large spoonful of rice, add a dollop of the remaining cheese, salt and pepper to taste, and then return to the oven for an additional 10 minutes. Serve topped with remaining basil.

Calories 419
Total Fat 17 g
Sat. Fat 11.3 g
Trans Fat 0 g
Cholesterol 51 mg
Sodium 769 mg
Total Carb 46 g
Dietary Fiber 3 g
Sugar 8 g
Protein 19 g
Vitamin D 3 %DV
Calcium 32 %DV
Iron 13 %DV
Potassium 14 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.