Mushroom stuffed rice balls (Arancini)

Aracina final


Arancini have long been one of my Italian favorites, especially when dipped in a warm plate of basil-tomato marinara sauce. What? You’ve never heard of arancini? They are basically Italian rice/risotto balls stuffed with cheese, usually mozzarella. They are DIVINE. Normally arancini is a rice ball coated with breadcrumbs and deep fried but here I baked them to make it guilt free.  To lighten up this Italian favorite I used brown rice, fresh herbs and baked them instead of frying.  Let me tell all of you these still came out fantastic!

Yields-15-20 balls
Preparation time-30 minutes (including cooking time of rice)
Soaking time for rice-30 minutes
Baking time-25-35 minutes


For rice balls:

  • Brown rice-1cup
  • Vegetable broth/water-2cups
  • Chopped onion-1medium
  • Chopped basil- 4-5leaves
  • Chopped parsley-2-3sprigs
  • Salt- 1/2tsp
  • Olive oil-2tsp

For stuffing:

  • Olive oil-2tsp
  • Mushroom-200gms (stems removed, wiped and sliced)
  • Crushed garlic-2 cloves
  • Ground black pepper, salt- to taste
  • Light mozzarella cheese-50gms
  • Bread crumbs- for coating
  • Oil spray for baking


For rice balls:

  • Wash and rinse brown rice thoroughly and soak for 20-30minutes, after soaking time drain and set aside.
  • Add water/ vegetable stock in a sauce pan bring it to boil add soaked and drained rice and cook until rice is fluffly enough.
  • Meanwhile heat oil in a saucepan; add onion stir fry and when the onion is translucent add fresh herbs, salt and saute for a minutes or two.
  • Once the rice is cooked – transfer the rice to the sauted onion-herb mixture mix well and allow it to cool completely (alternatively left over rice can also be used)

For the stuffing:

  • Heat oil in a pan add sliced mushrooms and saute for 3-5minutes.
  • Season with ground pepper, salt mix well and take off the flame, let it cool a bit
  • And then stir in cheese and set aside.

For baking:

  • Pre-heat the oven at 200deg C/ 180 deg C(for fan assisted). Line the baking tray and set aside.
  • Wet your hands and take a heaped tablespoon of rice mixture and flatten, mould this around a teaspoonful of mushroom-cheese mixture and then cover the filling with rice completely by closing it.
  • Roll this rice balls in the breadcrumbs until they are completely coated.
  • Place on the prepared baking tray.
  • Repeat with the remaining mixture – spray the rice balls with oil and then bake for 25-30 minutes.

Serve hot with flavoured dips (Recipe link)

Pista Rosemary dip1


  • Left over rice/risotto can also be used alternatively to brown rice
  • Spice and herbs can be personalised as per the taste
  • Filling can also be personalised alternatively with vegetable filling or any filling of choice

About Chitra Jagadish

My passion for Cooking & love to explore healthy recipes. This blog is a result from it and am here to share 'Recipes for Healthy living'...Its all about 'FOOD and HEALTH'

Posted on February 1, 2015, in Breakfast, Indian, Main dish. Bookmark the permalink. 30 Comments.

  1. Mr. Militant Negro

    Reblogged this on The Militant Negro™.

    Liked by 1 person

  2. that looks DELICIOUS..will be making tomorrow..THANKS 🙂


  3. My fav:-) love the addition of mushroom

    Liked by 1 person

  4. This I have to try, Chitra. 🙂

    Liked by 1 person

  5. Miam, miam! I’m starving this isn’t making that any better. I can almost feel the crispy texture, and hear the crunch as one bites into one.


  6. Nice healthy alternative to a delicious Italian dish!


  7. A very new recipe for me Chitra!! Feel like grabbing some of these balls….


  8. interesting recipe…


  9. Love arancini! Will have to try this baked version! 🙂


  10. Looks yummy I bet it tastes yummmy toooo

    Liked by 1 person

  11. These look delicious Chitra!! 🙂

    Liked by 1 person

  12. I was planning to make these. Now I have a fool-proof recipe from you! Thank you, Chitra!


  13. Reblogged this on Chef Ceaser.


  14. I’ve not made these before, but this inspires me to try them.


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