Stuffed Mushrooms with Truffle Oil

Stuffed Mushrooms with Truffle Oil

Les Petits Farcis could be stuffed zucchini, tomatoes, onions – or any garden vegetable! We chose mushrooms, which works well as a small appetizer and to compliment the Truffle Oil perfectly!

Products used: White Truffle Oil


30 Mushrooms with large caps, mini Portobello or white button
1 cup Rice
½ lb Ground Beef
1 Onion, diced finely
Spices - Cumin, Coriander, Tumeric, Saffron, Piment d’espelette Cinnamon are all delicious additions!
¼ cup Bread Crumbs
1 Egg
SOOC White Truffle Oil to finish


Soak Porcini in warm liquid for 10 minutes and then dice, use porcini liquid for cooking rice.

Simmer rice in water, with a pinch of salt, until tender.

Brown ground beef in a shallow sauté pan and add in chopped onions; cook until onions are translucent.

Add the browned meat to the cooked rice and add all the remaining ingredients. Season with salt and pepper, and the spices of choice, to taste.

Add the filling into the hollowed out mushrooms. Drizzle mushrooms with Truffle Oil and a pinch of salt, then add filling. Bake at 375℉ for 25 minutes.

Finish with Truffle Oil before serving.