Mushroom Rice Casserole
This mushroom rice casserole is a simple yet flavorful side dish, making it an excellent choice for any dinner party. Guests will enjoy generous servings and are likely to return for seconds, thanks to its satisfying taste and comforting texture.
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 standout side dish to any meal is the depth of flavors of the brown rice 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. And also you should grate your own for this recipe.
We are a participant in Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and other affiliated sites. #CommisionsEarned. You can read my disclosure here.
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 or vegetable broth as alternatives.
- Olive oil – Extra virgin. If you 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
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. (A)
Step two
Add 2.5 cups chicken broth to a saucepan, heat it on medium-high heat, 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
Cut a large onion into medium chunks and slice the mushrooms into smallish slices. (B)
Step five
Heat a wok or large sauté pan on medium. Once the pan heats up, add extra virgin olive oil. Once the oil shimmers, add the onions and sauté for 8 minutes.
Step six
Add the mushrooms and garlic and sauté them for 5 minutes. (C)
Step seven
Preheat oven to 375 degrees Fahrenheit.
Would you like to save this recipe?
Enter your email below & we'll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
Don't worry, I promise not to spam you.
By now the rice is done. (D)
Step eight
Add the rice to the wok or sauté pan and mix it with the vegetables until everything is incorporated.
Step nine
Shave off some slices of parmesan and grate about 1/4 cup of the cheese. (E)
Step ten
Spoon half of the rice mixture into the casserole dish and sprinkle most of the grated cheese onto the rice. (F)
Step eleven
Layer the rest of the rice over the cheese layer. (G)
Step twelve
Lay the slivers of parmesan on top of the rice and sprinkle the rest of the grated cheese on top. (H)
Step thirteen
Pour 1/2 cup of chicken broth over the rice casserole, cover it, and bake it for 40 minutes.
All that is left is to serve this delicious rice side dish.
I plated it with a chicken enchilada with sour cream sauce and enjoyed a feast.
I hope you enjoyed this mushroom rice casserole recipe.
Other popular side dishes
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
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 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
Would you like to save this recipe?
Enter your email below & we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
Don't worry, I promise not to spam you.
See all my favorite tools and gift ideas at my Amazon Store page!Check out Elaine’s Amazon Store!
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, so good. YUM!
Thanks Laura!! 🙂 Happy Birthday, girl!
We all loved this dish, especially my daughter. She loves mushrooms with rice!
Thanks Joyce!
This recipe is 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!
I can see why Patty!! Thanks so much!
Yum Elaine! This was so tasty!! I love fresh Parmigiano Reggiano! Especially if it’s nice and sharp! Haha, the chunky matches your thighs!!
Thanks, Beth!!
Mushrooms, onions and cheese is my ultimate FAVE!! This was such a flavourful comforting dish. Perfect for my netflix time! 😀
Woohoo Joyce!! Netflix for the win!
What a comforting casserole! We loved it!
Thanks Suzy!
This recipe is so darn delicious! Eating it at work all week this week and next. HAPPY. 🙂
Woohoo Chris!!
Hi Elaine, what kind of rice do you use? 50 minutes seems like a long time to cook any rice other than wild rice.
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!
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!
You’re welcome, Bill! I’m so glad it came out well for you and you enjoyed it! 🙂
Looks good
Thank you, Frances!
Elaine …… THANK YOU for this wonderful rice dish …. we are a family of “rice eaters” and this recipe is one of the tastiest ever … I recently discovered your site and soooo happy that I did … your take on recipes is unique and I look forward to experiencing many tasty times!
Thank you so much, Ellen. You made my day. I’m so glad you enjoyed the rice dish. It was my mom’s recipe and I still make it monthly. Hubby would eat it every week, for sure. Thanks too for coming back to the site to let me know.
can this rice dish be made ahead of time? I want to take to a dinner party but I have little time on the day of the dinner. Thank you.
Hi Pat, yes, it can be made ahead of time and only needs reheating right before or at the function. I add a little chicken broth when I reheat it. I hope this helps.
I plan to make this tonight for supper, and I thank you most heartily for the way you presented the recipe. Having the amount of what you were working with right with the instructions, not just listed at the top, is a huge help.
Thanks, Paula! I hope you enjoyed it. It’s a family favorite and something I bring to gatherings!