Mushroom Rice Casserole
Indulge in the comforting flavors of this Mushroom Rice Casserole, a hearty and satisfying dish perfect for busy weeknights or cozy family dinners. Packed with tender slices of button and cremini mushrooms, fragrant garlic, and a medley of savory spices, this casserole delivers rich umami depth in every bite. Long-grain white rice is cooked to perfection in a creamy blend of vegetable broth and heavy cream, creating a luscious base that’s topped with melted mozzarella and Parmesan for a golden, cheesy finish. With just 15 minutes of prep time and baked to bubbly perfection, this easy casserole recipe is both a time-saver and a showstopper. Garnish with fresh parsley for a pop of color and serve warm for a crowd-pleasing dinner that pairs beautifully with a crisp green salad or roasted vegetables. Perfect for mushroom lovers and comfort food enthusiasts alike!
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic cloves, minced
- 8 ounces button mushrooms, sliced
- 8 ounces cremini mushrooms, sliced
- 1 teaspoon dried thyme
- 0.5 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup long-grain white rice, rinsed and drained
- 2 cups vegetable broth
- 0.5 cup heavy cream
- 1 cup shredded mozzarella cheese
- 0.5 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or cooking spray and set aside.
In a large skillet, melt the butter with the olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the sliced button and cremini mushrooms to the skillet. Cook for 6-8 minutes, stirring occasionally, until the mushrooms release their liquid and begin to brown.
Season the mushroom mixture with dried thyme, paprika, salt, and black pepper. Stir well to combine.
Add the rinsed and drained rice to the skillet. Stir to coat the rice in the mushroom mixture and cook for 1-2 minutes to lightly toast the rice.
Pour in the vegetable broth and heavy cream. Stir well and bring the mixture to a gentle simmer.
Once simmering, remove the skillet from heat and carefully pour the mixture into the prepared baking dish. Spread it out evenly.
Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 25 minutes.
After 25 minutes, remove the foil and sprinkle the shredded mozzarella and Parmesan cheeses evenly over the top.
Return the casserole to the oven, uncovered, and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly and the rice is tender.
Remove from the oven and let the casserole rest for 5 minutes. Garnish with chopped fresh parsley, if desired, before serving.
Nutrition Facts
Calories |
310 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.0 g | 26% | |
| Saturated Fat | 10.5 g | 53% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 766 mg | 33% | |
| Total Carbohydrate | 20.2 g | 7% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 3.7 g | ||
| Protein | 12.6 g | 25% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 237 mg | 18% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 463 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.
