Arancini are Italian bread crumb-crusted risotto, often stuffed and deep-fried for that beautiful crispy texture. These mushroom-stuffed arancini are a must try! The creamy texture of risotto combines with crispy exterior for a perfectly pleasing crunch to bite into. You could just leave them as plain and delicious, but these are stuffed with a creamy, herby mushroom filling for a meaty texture and decadent flavor. Serve with vegan mayonnaise or a tomato based sauce.

Creamy Portobello Mushroom Arancini [Vegan, Gluten-Free]




12 large arancini

Cooking Time




For the Risotto:

  • 1 finely diced red onion
  • 1 minced garlic clove
  • 2 cups Arborio rice
  • 1/2 cup white wine
  • 4 1/2 cups vegetable stock
  • 1 tablespoon fresh chopped thyme
  • 1 tablespoon nutritional yeast

For the Mushroom Filling:

  • 7 ounces finely diced baby Portobello mushrooms
  • 1 minced garlic clove
  • 2 tablespoons soy cream or non-dairy milk
  • 1 tablespoon cornflour
  • 1 tablespoon fresh chopped thyme

For the Coating:

  • 1 1/2 cups whole wheat fine bread crumbs or gluten-free bread crumbs
  • 3 tablespoons nutritional yeast
  • 1/4 cup cornflour
  • 1/4 cup non-dairy milk


To Make the Risotto:

  1. Firstly, heat 1 tablespoon of olive oil in a large pan or wok and fry the onions and garlic for a few minutes.
  2. Add the risotto rice and let cook for a minute before adding the white wine, keep stirring until the wine has been absorbed.
  3. Bit by bit, pour in the stock and stir continuously, adding more when it has been absorbed.
  4. When all the stock has been absorbed, it should be creamy, thick and a tender soft texture. This should take 25-30 minutes (see notes).
  5. Take off heat and stir in the nutritional yeast, thyme, and season with salt and pepper.
  6. Spread the risotto on the tray and let cool for 30 minutes up to two days in a refrigerator.

To Make the Mushroom Filling:

  1. While the risotto is cooling, heat oil in a pan and fry the garlic until aromatic.
  2. Add the mushrooms and soy cream (or non-dairy milk).
  3. When soft, stir in the cornflour and stir until the liquid has been absorbed. Take off heat and stir in the thyme.

To Assemble:

  1. Once the rice has cooled, take a golf ball-sized ball of risotto rice and push a hole into the ball and fill with the creamy mushrooms. Take an extra piece of rice to close the ball. Repeat.
  2. Separate the cornflour, non-dairy milk and bread crumbs, and nutritional yeast.
  3. Roll each ball in cornflour, dip into the milk and coat with bread crumbs, set aside each ball.
  4. Heat half a pan/wok of any oil on high for 2-3 minutes, reducing to med-high before placing the balls in the oil in batches.
  5. Fry each ball for 2-3 minutes each side or until golden brown.
  6. Plate up and serve.


If the rice is not tender and sticking together after all the stock has been used, continue cooking and adding water. You want to cook longer than regular risotto for a stickier texture.


Nutritional Information

Per Serving: Calories: 206 | Carbs: 41 g | Fat: 1 g | Protein: 5 g | Sodium: 323 mg | Sugar: 2 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.