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Mushrooms Rice Bake

Mushrooms Rice Bake recipe image
This comforting Mushrooms Rice Bake transforms simple pantry staples into a rich, creamy casserole. Saut&# 195;©ed mushrooms and onions provide a savory base, while a mixture of eggs, cream cheese, and evaporated milk creates a luxurious binding sauce. The cooked rice absorbs these flavors, resulting in a dish that is both hearty and tender. ItâÂÂs an excellent option for a vegetarian brunch, a light dinner, or a satisfying side dish. The bake finishes with a golden top and a cohesive, custard-like texture that holds together beautifully. Simple to assemble with minimal fuss, this recipe offers a warm, home-cooked feel that pairs well with a fresh green salad or crusty bread.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 1
Calories: 380.2
Dietary: Gluten-free, Vegetarian
Description
This comforting Mushrooms Rice Bake transforms simple pantry staples into a rich, creamy casserole. Saut&# 195;©ed mushrooms and onions provide a savory base, while a mixture of eggs, cream cheese, and evaporated milk creates a luxurious binding sauce. The cooked rice absorbs these flavors, resulting in a dish that is both hearty and tender. ItâÂÂs an excellent option for a vegetarian brunch, a light dinner, or a satisfying side dish. The bake finishes with a golden top and a cohesive, custard-like texture that holds together beautifully. Simple to assemble with minimal fuss, this recipe offers a warm, home-cooked feel that pairs well with a fresh green salad or crusty bread.
Ingredients
  • 2 cups sliced fresh mushrooms
  • 1/2 cup chopped onion
  • 2 tablespoons margarine
  • 2 large eggs
  • 3 ounces cream cheese, softened
  • 7 ounces evaporated milk
  • 3 cups cooked rice
  • 1/4 cup chopped fresh parsley
  • 1 teaspoon salt
Directions
  1. 1
    Preheat oven to 350ðF (175ðC). Lightly grease a 10x6 inch baking dish.
  2. 2
    In a medium skillet, melt the margarine over medium heat.
  3. 3
    Add the sliced mushrooms and chopped onion to the skillet.
  4. 4
    Sauté the mushrooms and onions for 5-7 minutes until softened and any released liquid has evaporated. Remove from heat.
  5. 5
    In a large bowl, beat the eggs lightly.
  6. 6
    Add the softened cream cheese to the eggs and beat until smooth and combined.
  7. 7
    Stir in the evaporated milk until fully incorporated.
  8. 8
    Add the cooked rice, chopped parsley, and salt to the egg mixture. Stir gently to combine.
  9. 9
    Fold the sautéed mushroom and onion mixture into the rice mixture.
  10. 10
    Pour the combined mixture into the prepared baking dish and spread evenly.
  11. 11
    Bake uncovered for 40-45 minutes, or until the top is golden brown and the center is set.
  12. 12
    Let stand for 5 minutes before serving to allow the bake to set slightly.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 380.2kcal
% Daily Value *
Total Fat 33.8g52%
Saturated Fat 18.2g91%
Cholesterol 158.5mg53%
Sodium 355.8mg15%
Total Carbohydrate 9.4g4%
Dietary Fiber 1.7g7%
Sugars 5.3g
Protein 11.8g24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, ensure the cream cheese is softened to room temperature before mixing to prevent lumps.

You can use leftover cooked rice or freshly cooked rice. If using refrigerated rice, let it sit at room temperature for 10 minutes before adding to the mixture.

For a richer flavor, substitute butter for the margarine.

Add a pinch of black pepper or garlic powder to the mushroom mixture for extra seasoning.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven.

Keywords: bake, casserole, cheese, comfort food, cream cheese, eggs, evaporated milk, mushrooms, onion, rice, savory, vegetarian, comforting, brunch, dinner, easy, one-dish
Read it online: https://www.chefs-mate.com/recipe/mushrooms-rice-bake/