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    Home » Dinner » Casserole » Mushroom Rice Casserole

    Mushroom Rice Casserole

    Last updated on November 30, 2021. Originally posted on November 30, 2021 By Elaine 22 Comments

    798 shares
    Jump to Recipe
    Mushroom Rice Casserole

    This mushroom rice casserole recipe is easy, delicious and a perfect side dish to serve at a dinner party. Watch everyone dollop big spoonfuls on their plates and then go back for seconds.

    A round bowl with rice with mushrooms and cheese

    One of the things I love about this dish is the saltiness of the parmesan cheese combined with the earthiness of the mushrooms. But that’s not all, add flavorful brown rice and you have a much sought after side dish.

    What makes this a stand out side to any meal and adds so much depth to the dish is the brown rice is cooked with chicken broth.

    The other highlight is the quality of parmesan cheese you use. This particular cheese has only 3 ingredients: milk, salt and rennet.

    Did you know that Parmigiano Reggiano is made by a collective of 400 farmers in the Parma region of Italy and that they and their ancestors have been making this Parmesan cheese for over eight centuries?

    The cheese is produced exclusively in the provinces of Parma, Reggio Emilia, Modena and parts of the provinces of Mantua and Bologna. You know you are getting the real deal when you can see the pinholes on the rind. Words can’t describe how heavenly it is to unwrap these wedges of cheese and enjoy their fresh, pungent aroma.

    This post may contain affiliate links, which means I get a small commission if you click the link and buy something. You can read my disclosure here.

    How to make mushroom rice casserole

    Pre-step

    Get your medium saucepan, casserole dish and cheese grater.

    Step one

    Gather the ingredients – parmesan cheese, onion, rice, chicken broth and mushrooms.

    Reggiano Parmigiano cheese with an onion, chicken broth, rice and mushrooms for on a wooden table

    Step two

    Add 2.5 cups chicken broth to a saucepan and heat it on medium high and bring to a boil.

    Step three

    Add 1 cup of rice and salt to the broth and once it comes to another boil, lower to a simmer and cover the pan. Cook for 50 minutes.

    Step four

    Heat a wok or large sauté pan on medium. Once the pan heats up, add olive oil.

    Step five

    Cut a large onion into medium chunks and slice the mushrooms into smallish slices.

    Cut up onion and mushrooms with reggiano parmigiano cheese in the background

    Step six

    Once the oil shimmers, add the onions and sauté for 8 minutes.

    Step seven

    Add the mushrooms and garlic and sauté them for 5 minutes.

    Sautéed mushrooms and onion in a wok with cheese in the background

    Step eight

    Preheat oven to 375 degrees Fahrenheit.

    By now the rice is done.

    Rice cooked in chicken broth in a saucepan with cheese in the background

    Step nine

    Add the rice to the wok or sauté pan and mix it with the vegetables until everything is incorporated.

    Step ten

    Shave off some slices of parmesan and grate about ¼ cup of the cheese.

    Shaved and freshly grated reggiano parmigiano cheese on a blue plate

    Step eleven

    Spoon half of the rice mixture into the casserole dish and sprinkle most of the grated cheese onto the rice.

    A layer of rice with the grated cheese on top in the casserole dish

    Step twelve

    Layer the rest of the rice over the cheese layer.

    Rice on top of the layer in the casserole dish with more cheese in the background

    Step thirteen

    Lay the slivers of parmesan on top of the rice and sprinkle the rest of the grated cheese on top.

    Layer of shaved Reggiano Parmigiano cheese and freshly grated cheese on top of the rice and in the casserole dish

    Step fourteen

    Pour ½ cup of chicken broth over the rice casserole, cover it and bake it for 40 minutes.

    DING ⏲

    Melted parmesan cheese on the rice in the casserole dish straight out of the oven

    All that is left is to serve it.

    I plated it with a chicken enchilada with sour cream sauce and enjoyed a feast.

    Close up of an enchilada and rice with cheese on top

    I hope you enjoyed this mushroom rice casserole recipe.

    And as always, may all your dishes be delish!

    If you’ve tried this or any other recipe on the blog, I’d love the hear what you thought about it in the comments below.  I love hearing from you!  You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST  to see more of my delicious food and delightful cocktails!

    A deep blue dish with rice and cheese along with an enchilada - square

    Mushroom Rice Casserole | Cheesy Parmesan

    This mushroom rice casserole is a simple and delicious meal that can feed the whole family and is easy to make. It uses just a few ingredients we all have around the house to create a casserole that is filling and a great winter comfort food idea.
    5 from 5 votes
    Print Pin Rate
    Course: Casserole
    Cuisine: Side Dish
    Keyword: mushroom rice casserole
    Prep Time: 15 minutes
    Cook Time: 1 hour 30 minutes
    Total Time: 1 hour 45 minutes
    Servings: 6 cups
    Calories: 221kcal
    Author: Elaine Benoit

    Ingredients

    • 1 cup rice rinsed
    • 2.5 cups chicken broth
    • 1 teaspoon salt
    • 2 tablespoons olive oil
    • 1 onion large, sliced into chunks
    • 16 ounces mushrooms sliced
    • 2 cloves garlic minced
    • .50 cup freshly grated Parmigiano Reggiano cheese grated and 8 or so slivers of shaved parmesan
    • .50 cup chicken broth

    Instructions

    • Pour 2 ½ cups chicken broth in a medium saucepan and bring to a boil on medium heat.
      2.5 cups chicken broth
    • Add rice and salt, bring it back to a boil. Lower to a simmer and cook for 50 minutes.
      1 cup rice, 1 teaspoon salt
    • While the rice is cooking, heat a sauté pan on medium and add olive oil.
      2 tablespoons olive oil
    • Once the oil shimmers, add onions and sauté for 8 minutes.
      1 onion
    • Add mushrooms and garlic and sauté for 5 minutes.
      16 ounces mushrooms, 2 cloves garlic
    • Preheat oven to 375 F.
    • Once the rice is done, spoon it into your sauté pan with the veggies and mix until combined.
    • Spoon half of the rice mixture into a medium casserole dish and sprinkle most the grated parmesan cheese on top.
      .50 cup freshly grated Parmigiano Reggiano cheese grated and 8 or so slivers of shaved parmesan
    • Spoon the rest of the rice mixture on top and strategically lay the shaved Parmigiano Reggiano on top and sprinkle the rest of the parmesan cheese on top of that
      .50 cup freshly grated Parmigiano Reggiano cheese grated and 8 or so slivers of shaved parmesan
    • Pour ½ cup of chicken broth on top
      .50 cup chicken broth
    • Cover casserole dish and place in the oven and bake for 40 minutes
    • Plate rice with a main course or eat it as a main course
    • Smile
    • Enjoy
    See all my favorite tools and gift ideas at my Amazon Store page!Check out Elaine’s Amazon Store!

    Nutrition

    Serving: 1cup | Calories: 221kcal | Carbohydrates: 30g | Protein: 8g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 951mg | Potassium: 407mg | Fiber: 1g | Sugar: 2g | Vitamin A: 70IU | Vitamin C: 11.5mg | Calcium: 115mg | Iron: 1mg
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    798 shares

    This post may contain affiliate links, which means I get a small commission, at no additional cost to you,  if you click the link and buy. You can read my disclosure here.

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    Reader Interactions

    Comments

    1. Laura

      November 08, 2017 at 10:43 am

      AHAHAH, I want to dance with you around the kitchen. Can you imagine if we were neighbours, you with the Parmigiano Reggiano and me with the Riso Gallo ? We will be dancing all day !! I love this recipe YUM

      Reply
      • Elaine

        November 08, 2017 at 12:31 pm

        Thanks Laura!! 🙂 Happy Birthday, girl!

        Reply
    2. Joyce

      November 08, 2017 at 11:00 am

      My daughter is going to love this dish. She loves mushrooms with rice!

      Reply
      • Elaine

        November 08, 2017 at 12:40 pm

        Thanks Joyce!

        Reply
    3. Patty

      November 08, 2017 at 11:06 am

      So good! Nothing, and I mean NOTHING beats fresh Parmigiano! I bet that you’ll never again buy grated Parmigiano again! Every week or so, we drive to Italy to buy us a large piece of Parmigiano, we just can’t make without!

      Reply
      • Elaine

        November 08, 2017 at 12:27 pm

        I can see why Patty!! Thanks so much!

        Reply
    4. Beth

      November 08, 2017 at 11:15 am

      Yum Elaine! This looks so tasty!! I love fresh Parmigiano Reggiano! Especially if it’s nice and sharp! Haha, the chunky matches your thighs!!

      Reply
      • Elaine

        November 08, 2017 at 12:26 pm

        Truth Beth!!

        Reply
    5. Ali from Home & Plate

      November 08, 2017 at 11:54 am

      I make a risotto that is similar to this dish. I usually make rice in a pot but making a casserole makes a whole lotta sense when serving a crowd and you’d like a pretty pan to present this in. It looks delicious and especially with all that fresh parmesan cheese.

      Reply
      • Elaine

        November 08, 2017 at 12:25 pm

        Thanks so much Ali!!

        Reply
    6. Joyce

      November 08, 2017 at 11:57 am

      Mushrooms, onions and cheese is my ultimate FAVE!! This looks like such a flavourful comforting dish to enjoy in this cool weather. Perfect for my netflix time! 😀

      Reply
      • Elaine

        November 08, 2017 at 12:25 pm

        Woohoo Joyce!! Netflix for the win!

        Reply
    7. Traci @ The Kitchen Girl

      November 08, 2017 at 12:18 pm

      I love anything with mushrooms and rice…and parm regg, for the win! Also love your step by step instructions. Thanks for sharing!

      Reply
      • Elaine

        November 08, 2017 at 12:24 pm

        Thanks Traci!! Everyone loves this dish!

        Reply
    8. Suzy

      November 08, 2017 at 12:46 pm

      What a comforting casserole! Love it!

      Reply
      • Elaine

        November 08, 2017 at 4:16 pm

        Thanks Suzy!

        Reply
    9. Rebecca | Let's Eat Cake

      November 08, 2017 at 2:05 pm

      Cheese is so my weakness and this casserole looks soooooo good!

      Reply
      • Elaine

        November 08, 2017 at 2:07 pm

        Rebecca!! Thanks so much!

        Reply
    10. Chris

      November 11, 2017 at 2:49 pm

      This recipe is so darn delicious! Eating it at work all week this week and next. HAPPY. 🙂

      Reply
      • Elaine

        November 12, 2017 at 1:18 pm

        Woohoo Chris!!

        Reply
    11. Barb

      November 16, 2017 at 10:56 pm

      Hi Elaine, what kind of rice do you use? 50 minutes seems like a long time to cook any rice other than wild rice.

      Reply
      • Elaine

        November 17, 2017 at 7:25 am

        Barb, I use organic short grain brown rice and it comes out perfect every time. Someone from my family said that to me, as well, years ago, I tried cooking it less but it was not quite done. Thank you for your comment!

        Reply

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    Hi, I'm Elaine! I'm so glad you stopped by. Here you will find lots of tasty cocktails, comforting food and inspiration for your next meal. I LOVE chocolate, almost all foods, blogging, photography and spending time with my hubby!

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