Mushroom and Rice Bake
Delight your taste buds with this creamy and comforting Mushroom and Rice Bake, a one-dish wonder perfect for weeknight dinners or casual entertaining. Featuring tender slices of golden-brown button mushrooms, aromatic garlic, and finely chopped onion, this dish combines rich flavors with wholesome long-grain rice simmered in a luxurious blend of chicken or vegetable broth and heavy cream. Fresh rosemary and thyme add a fragrant, herbaceous touch, while a blanket of bubbly, golden Parmesan cheese takes it to the next level. With just 15 minutes of prep time and all the magic happening in the oven, this recipe is as easy as it is elegant. Serve it warm with a sprinkle of fresh parsley for a stunning finish that’s sure to satisfy.
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Recipe Information
Ingredients
- 500 grams button mushrooms, sliced
- 1 cup uncooked long-grain rice
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 2.5 cups chicken or vegetable broth
- 0.5 cup heavy cream
- 0.5 cup grated Parmesan cheese
- 1 teaspoon fresh rosemary, finely chopped
- 1 teaspoon fresh thyme, finely chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
Preheat your oven to 375°F (190°C). Spray a 9x13-inch baking dish with nonstick cooking spray and set it aside.
In a large skillet, heat the butter and olive oil over medium heat. Add the sliced mushrooms and cook for 5–7 minutes, stirring occasionally, until they release their moisture and become golden brown.
Add the chopped onion to the skillet and cook for 3–4 minutes until softened. Stir in the minced garlic and cook for 1 more minute, until fragrant.
In the prepared baking dish, combine the uncooked rice, sautéed mushroom mixture, chicken or vegetable broth, heavy cream, rosemary, thyme, salt, and black pepper. Stir everything together to ensure the rice is evenly distributed.
Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 35 minutes.
After 35 minutes, carefully remove the foil and sprinkle the grated Parmesan cheese evenly over the top. Return the dish to the oven uncovered and bake for an additional 10–15 minutes, or until the rice is tender and the top is golden brown.
Remove the Mushroom and Rice Bake from the oven and let it rest for 5 minutes to settle before serving.
Garnish with fresh parsley and serve warm.
Nutrition Facts
Calories |
1826 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.0 g | 121% | |
| Saturated Fat | 48.7 g | 244% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 222 mg | 74% | |
| Sodium | 5280 mg | 230% | |
| Total Carbohydrate | 193.4 g | 70% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 16.1 g | ||
| Protein | 51.8 g | 104% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 591 mg | 45% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 2147 mg | 46% | |
*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.
