In a skillet, heat olive oil over medium heat. Add the finely chopped mushrooms and sauté until they are soft and their moisture has evaporated, about 5-7 minutes. Season with salt and black pepper.

Combine Ingredients

In a large bowl, mix together the cooked Arborio rice, sautéed mushrooms, grated Parmesan cheese, and eggs. Stir until well combined. Add breadcrumbs and mix until the mixture holds together.

Form the Arancini

With wet hands, take a small amount of the rice mixture and form it into a ball, about the size of a golf ball. Repeat until all the mixture is used. Place the balls on a baking sheet.

Phyllo Cups Preparation

Prepare Phyllo Dough

Preheat the oven to 375°F (190°C). Brush each phyllo sheet with melted butter and stack them in layers on top of each other. Cut the stacked dough into squares.

Form Cups

Gently press each square of phyllo dough into a muffin tin to create cups. Make sure they are well-shaped to hold the arancini.

Baking and Finishing

Bake Phyllo Cups

Place the muffin tin with phyllo cups in the preheated oven and bake for about 10-12 minutes, or until golden brown.

Fry the Arancini

In a deep skillet, heat oil for frying. Once hot, carefully add the arancini balls and fry until golden brown and crispy on all sides, about 3-4 minutes. Remove and drain on paper towels.

Assemble the Dish

Place each fried arancini ball into the baked phyllo cup. Top with diced tomatoes and sliced green onions for garnish.

Garlic Aioli Preparation

Make the Aioli

In a small bowl, combine mayonnaise, minced garlic, lemon juice, salt, and black pepper. Whisk until smooth and creamy.