Mushroom Rice Bake
Savor the hearty comfort of this Mushroom Rice Bake, a rich and creamy one-dish wonder that’s perfect for cozy weeknight dinners or indulgent family gatherings. Featuring tender long-grain rice infused with the earthy flavors of golden sautéed mushrooms, garlic, and onions, this casserole comes together with a luscious blend of vegetable broth, heavy cream, Parmesan, and cheddar cheese. A crispy breadcrumb topping adds the perfect crunch, while a sprinkle of fresh parsley brightens up every bite. With just 20 minutes of prep and a hands-off bake time, this recipe delivers maximum flavor with minimal effort. Whether you're serving it as a satisfying vegetarian main course or a decadent side dish, this Mushroom Rice Bake will quickly become a household favorite.
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Recipe Information
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 500 grams button mushrooms, sliced
- 1.5 cups uncooked long-grain white rice
- 3 cups vegetable broth
- 0.5 cups heavy cream
- 0.75 cups Parmesan cheese, grated
- 1 cup cheddar cheese, shredded
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cups breadcrumbs
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or nonstick spray.
In a large skillet, heat the butter and olive oil over medium heat until melted. Add the diced onion and sauté for 3-4 minutes until softened.
Add the minced garlic to the skillet and cook for another 1 minute until fragrant.
Increase the heat to medium-high and add the sliced mushrooms. Sauté for 6-8 minutes until the mushrooms are golden and any liquid released has evaporated.
Stir the uncooked rice into the skillet with the mushrooms, cooking for 1-2 minutes to coat the rice in the flavors.
Pour the vegetable broth and heavy cream into the skillet. Stir in the salt and black pepper, then bring the mixture to a gentle simmer.
Transfer the mixture to the prepared baking dish, spreading it evenly. Cover with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil, sprinkle the grated Parmesan and shredded cheddar evenly over the top, followed by the breadcrumbs.
Return the dish to the oven and bake uncovered for an additional 15 minutes, or until the cheese is melted and bubbly and the breadcrumbs are golden brown.
Once baked, remove the dish from the oven and let it rest for 5 minutes. Garnish with freshly chopped parsley before serving. Enjoy!
Nutrition Facts
Calories |
528 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.1 g | 31% | |
| Saturated Fat | 13.1 g | 65% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 1001 mg | 44% | |
| Total Carbohydrate | 60.5 g | 22% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 5.2 g | ||
| Protein | 18.2 g | 36% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 295 mg | 23% | |
| Iron | 2.1 mg | 11% | |
| Potassium | 620 mg | 13% | |
*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.
