Mixed Grain Mushroom Casserole
Get ready to savor the comforting flavors of a hearty and wholesome **Mixed Grain Mushroom Casserole**! This one-dish delight combines the nutty goodness of quinoa and brown rice with the earthy richness of cremini mushrooms and the vibrant freshness of baby spinach. A creamy sauce made with milk, Parmesan cheese, and a touch of fresh thyme ties everything together, giving the casserole a luscious, indulgent texture. Topped with golden panko breadcrumbs for the perfect crunch, this dish is baked to bubbling perfection in just 20-25 minutes. Ideal for family dinners or meal prep, this vegetarian casserole is not only nutritious but also utterly satisfying. Whether you're seeking a cozy meal or a crowd-pleasing side dish, this protein-packed mixed grain masterpiece will easily become a household favorite.
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Recipe Information
Ingredients
- 1 cup quinoa
- 1 cup brown rice
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 medium, chopped yellow onion
- 3 minced garlic cloves
- 12 ounces, sliced cremini mushrooms
- 3 cups baby spinach
- 2 cups milk (or unsweetened plant-based milk)
- 1 cup vegetable broth
- 2 tablespoons all-purpose flour
- 1 cup, grated Parmesan cheese
- 1 teaspoon fresh thyme leaves
- 1.5 teaspoons kosher salt
- 0.5 teaspoon black pepper
- 0.5 cup panko breadcrumbs
Instructions
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish and set it aside.
Cook the quinoa and brown rice according to their package instructions. Once cooked, set them aside while you prepare the remaining ingredients.
In a large skillet, heat the olive oil and butter over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
Add the garlic and cook for another minute until fragrant.
Stir in the sliced cremini mushrooms and cook for 6-8 minutes, or until the mushrooms release their liquid and begin to brown.
Add the baby spinach to the skillet, stirring until it wilts, about 2 minutes. Remove the skillet from the heat.
In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the flour and whisk to create a roux. Cook for 1-2 minutes, then gradually whisk in the milk and vegetable broth until smooth and thickened, about 5 minutes.
Stir in the grated Parmesan cheese, thyme, 1 teaspoon of salt, and black pepper. Combine well and remove from heat.
In a large bowl, combine the cooked quinoa, brown rice, and sautéed mushroom-spinach mixture. Pour the creamy sauce over the top and stir until everything is evenly mixed.
Transfer the mixture to the prepared casserole dish, spreading it out in an even layer.
In a small bowl, mix the panko breadcrumbs with the remaining 0.5 teaspoon of salt and 1 tablespoon of olive oil. Sprinkle the breadcrumbs evenly over the top of the casserole.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the casserole is bubbling around the edges.
Let cool for 5 minutes before serving. Garnish with additional Parmesan cheese or fresh thyme if desired. Enjoy!
Nutrition Facts
Calories |
316 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.6 g | 17% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 24 mg | 8% | |
| Sodium | 487 mg | 21% | |
| Total Carbohydrate | 35.0 g | 13% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 7.4 g | ||
| Protein | 14.3 g | 29% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 304 mg | 23% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 565 mg | 12% | |
*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.
