Rice Mushroom and Cheese Croquettes
Crispy, golden, and irresistibly cheesy, these Rice Mushroom and Cheese Croquettes are the ultimate comfort food snack. Packed with a flavorful blend of sautéed button mushrooms, tender cooked rice, and a double combo of gooey mozzarella and nutty Parmesan, these croquettes are bursting with savory goodness in every bite. The addition of garlic, onion, and fresh parsley adds layers of aromatic depth, while the perfectly crunchy breadcrumb coating makes them impossible to resist. Easy to make with a simple breading station, these croquettes are fried to perfection in just minutes and are ideal for serving as an appetizer, party treat, or satisfying side dish. Pair them with your favorite dipping sauce for a crowd-pleasing dish that’s sure to impress. Perfect for family dinners or entertaining, these croquettes are a must-try for any cheese and mushroom lover!
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Recipe Information
Ingredients
- 2 cups cooked rice
- 1 cup button mushrooms
- 1 small onion
- 2 cloves garlic cloves
- 2 tablespoons unsalted butter
- 1 cup shredded mozzarella cheese
- 0.5 cups grated Parmesan cheese
- 0.5 cup all-purpose flour
- 2 units large eggs
- 1.5 cups breadcrumbs
- 2 cups vegetable oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons chopped parsley
Instructions
Clean and finely chop the button mushrooms, onion, and garlic cloves.
Heat a skillet over medium heat, then melt the butter. Add the chopped onion and garlic, sautéing for 2-3 minutes until softened.
Add the chopped mushrooms to the skillet, cooking for another 5-7 minutes until the mushrooms release their moisture and become golden brown. Season with half the salt and pepper, and set the mixture aside to cool slightly.
In a large mixing bowl, combine the cooked rice, mushroom mixture, shredded mozzarella cheese, grated Parmesan cheese, and chopped parsley. Mix well, then adjust the seasoning with the remaining salt and pepper.
Scoop about 2 tablespoons of the mixture and shape it into a small oval or round croquette. Repeat until all of the mixture is used.
Set up a breading station with three shallow bowls: one with all-purpose flour, one with beaten eggs, and one with breadcrumbs.
Coat each croquette in flour, then dip it into the beaten eggs, and finally roll it in breadcrumbs until well coated. Place the breaded croquettes on a tray lined with parchment paper.
Heat the vegetable oil in a deep skillet or saucepan to 350°F (175°C). Test the oil by dropping in a breadcrumb—if it sizzles, the oil is ready.
Fry the croquettes in batches, making sure not to overcrowd the pan. Cook for 3-4 minutes per batch, turning occasionally, until golden brown and crisp.
Remove the croquettes from the oil using a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
Serve the croquettes hot, garnished with extra parsley if desired, and enjoy with your favorite dipping sauce!
Nutrition Facts
Calories |
5874 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 498.9 g | 640% | |
| Saturated Fat | 101.0 g | 505% | |
| Polyunsaturated Fat | 268.8 g | ||
| Cholesterol | 554 mg | 185% | |
| Sodium | 6506 mg | 283% | |
| Total Carbohydrate | 302.4 g | 110% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 18.3 g | ||
| Protein | 100.1 g | 200% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 1488 mg | 114% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 830 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
