Mushroom Rice Baked
Elevate your weeknight dinners with this irresistible Mushroom Rice Baked casserole, a one-pan wonder that’s as comforting as it is flavorful. This hearty dish combines tender white or cremini mushrooms sautéed to golden perfection with fragrant garlic, sweet diced onion, and toasted white rice, all baked together in a savory broth. Finished with a luscious layer of melted Parmesan and mozzarella cheeses, this oven-baked masterpiece offers a creamy, cheesy topping that perfectly complements its earthy, herb-infused base. With just 15 minutes of prep time, this recipe delivers a rich, satisfying meal in under an hour, ideal for cozy family dinners or entertaining guests. Garnish with fresh parsley for an extra touch of color and flavor, and pair with a crisp side salad for a complete dining experience. Perfect as a main course or side dish, this Mushroom Rice Baked recipe is a must-try for mushroom lovers seeking an easy yet impressive dish!
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Recipe Information
Ingredients
- 3 tablespoons Butter
- 1 tablespoon Olive oil
- 1 large Yellow onion, diced
- 3 cloves Garlic, minced
- 12 ounces White or cremini mushrooms, sliced
- 1 cup White rice, uncooked
- 2.5 cups Chicken or vegetable broth
- 1 teaspoon Thyme, dried
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Parmesan cheese, grated
- 1 cup Shredded mozzarella cheese
- 2 tablespoons Fresh parsley, chopped (for garnish, optional)
Instructions
Preheat your oven to 375°F (190°C).
Heat butter and olive oil in a large oven-safe skillet or sauté pan over medium heat.
Add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent.
Stir in the minced garlic and cook for another 30 seconds, until fragrant.
Add the sliced mushrooms and sauté for 6-8 minutes, or until most of the moisture has evaporated and the mushrooms are golden.
Add the uncooked rice to the skillet and stir for 1-2 minutes to toast the rice lightly.
Pour in the chicken or vegetable broth and stir in the thyme, salt, and black pepper.
Bring the mixture to a gentle simmer, then turn off the heat.
Cover the skillet with a lid or foil and transfer it to the preheated oven.
Bake for 25 minutes, or until the rice is cooked and the liquid is absorbed.
Remove the skillet from the oven and sprinkle the Parmesan and mozzarella cheeses evenly over the top.
Return the skillet to the oven, uncovered, and bake for an additional 5-8 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let it cool for 5 minutes. Optionally, garnish with chopped parsley.
Serve warm and enjoy your Mushroom Rice Baked!
Nutrition Facts
Calories |
1880 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.4 g | 113% | |
| Saturated Fat | 43.9 g | 219% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 219 mg | 73% | |
| Sodium | 6220 mg | 270% | |
| Total Carbohydrate | 196.3 g | 71% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 15.0 g | ||
| Protein | 75.7 g | 151% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 1411 mg | 109% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 1708 mg | 36% | |
*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.
