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 flavors of the brown rice cooked with chicken broth.

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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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Ingredients and substitutions

  • Brown rice – I use short grain, organic rice. If you prefer, you can use long grain brown rice, white rice, wild rice, basmati, or jasmine rice. Just know that the cooking time for the rice will be different for each variety.
  • Chicken broth – Trader Joe’s has great organic broths. You could also use beef broth as an alternative.
  • Olive oil – Extra virgin. If you really want to add decadence, you can substitute the oil with butter.
  • Onion – sweet vidalia is my go to onion, but you can use yellow onion or even shallots.
  • Mushrooms – baby portobello. You could also use white button or cremini mushrooms instead.
  • Parmesan cheese – block cheese – best to grate it yourself. Accept no substitute. You will also slice to lay on the top of the rice before cooking.
  • Garlic
  • Salt – sea salt
A blue plate with a rice and mushrooms along with an enchilada
Photo Credit: Dishes Delish.

How to make mushroom rice casserole


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 1/4 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 1/2 cup of chicken broth over the rice casserole, cover it and bake it for 40 minutes.


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 FACEBOOKTWITTERINSTAGRAM 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 6 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


  • 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


  • Pour 2 1/2 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 1/2 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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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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From lighting up stages with her BA in theater to food journalist, Elaine Benoit's journey is a testament to passion's transformative power. As the CEO of Dishes Delish, she offers a blend of healthy, comforting recipes and exquisitely crafted cocktails. Beyond the kitchen, Elaine voiced her culinary adventures on her podcast, "Dishing," and co-owns Food Blogger Help, extending her expertise to guide budding food bloggers to success. Whether it's for a heartwarming dish or insights into food blogging, Elaine's diverse experiences make her a beacon in the culinary digital landscape.

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  1. 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

  2. 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!

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

  4. 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.

  5. 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! 😀

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

    1. 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!

  7. I made this today and it was fantastic. I used parboiled rice, and I didn’t use as much cheese, and the taste was amazing. The best part is no butter required. Thanks for the recipe!

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