Creamy Rice and Mushroom Bake
Indulge in the ultimate comfort food with this Creamy Rice and Mushroom Bake, a hearty, oven-baked dish that combines velvety textures with rich, earthy flavors. Highlighting tender cremini mushrooms, aromatic garlic, and a luscious blend of Parmesan and mozzarella cheeses, this casserole is bound to impress. The long-grain rice soaks up a delicious mix of vegetable broth and heavy cream, creating a creamy, irresistible base that’s perfectly seasoned with fresh thyme. Topped with golden, bubbly mozzarella and finished with a sprinkle of fresh parsley, this one-pan meal is ideal for cozy dinners or effortless entertaining. Easy to prepare and naturally vegetarian, this recipe is a gratifying option for weeknight meals or special occasions.
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Recipe Information
Ingredients
- 3 tablespoons butter
- 1 medium onion, diced
- 3 cloves garlic, minced
- 12 ounces cremini mushrooms, sliced
- 1 cup uncooked long-grain rice
- 2.5 cups vegetable broth
- 1 cup heavy cream
- 1 cup Parmesan cheese, grated
- 1 teaspoon fresh thyme leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1.5 cups mozzarella cheese, shredded
- 2 tablespoons chopped parsley (for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or nonstick spray and set aside.
In a large skillet, melt the butter over medium heat. Add the diced onion and sauté for 3-4 minutes, or until softened.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the sliced mushrooms to the skillet and cook for 6-8 minutes, stirring occasionally, until the mushrooms are golden brown and most of their liquid has evaporated.
Stir in the uncooked rice, vegetable broth, heavy cream, Parmesan cheese, thyme, salt, and black pepper. Mix well to combine.
Bring the mixture to a gentle simmer, then carefully pour it into the prepared baking dish.
Cover the dish tightly with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil, sprinkle the shredded mozzarella evenly over the top, and return the dish to the oven. Bake uncovered for an additional 10 minutes, or until the cheese is melted and bubbly.
Let the casserole rest for 5-10 minutes before serving. Garnish with chopped parsley for a fresh touch.
Nutrition Facts
Calories |
490 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.4 g | 39% | |
| Saturated Fat | 18.6 g | 93% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 1044 mg | 45% | |
| Total Carbohydrate | 36.0 g | 13% | |
| Dietary Fiber | 2.7 g | 9% | |
| Total Sugars | 3.5 g | ||
| Protein | 18.3 g | 37% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 378 mg | 29% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 461 mg | 10% | |
*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.
