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.

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.

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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.

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.

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.

Step eight

Preheat oven to 375 degrees Fahrenheit.

By now the rice is done.

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.

Step eleven

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

Step twelve

Layer the rest of the rice over the cheese layer.

Step thirteen

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

Step fourteen

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

DING ⏲

All that is left is to serve it.

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

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!

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

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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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