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Vegetarian Garlic Mushroom Rice Bake

Creamy Vegetarian Garlic Mushroom Rice Bake for Cozy Nights

Indulge in this Vegetarian Garlic Mushroom Rice Bake, a cozy dish that perfectly blends comfort and wholesome goodness.
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Prep Time 15 minutes
Cook Time 1 hour
Resting Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 6 portions
Course: Dinner
Cuisine: Vegetarian
Calories: 470
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bake
  • 2 tablespoons Olive Oil Substitute with avocado oil for a different taste profile.
  • 1 tablespoon Butter Substitute with plant-based margarine for a dairy-free version.
  • 1 medium Onion Any onion variety works, including shallots.
  • 3 cloves Garlic Use fresh cloves for the best results.
  • 8 ounces Mushrooms (sliced) Various types can be used (shiitake, cremini, or button).
  • 1 cup Arborio Rice Substitute with quinoa for a gluten-free option.
  • 1/2 cup Dry White Wine Can be replaced with vegetable broth for a non-alcoholic version.
  • 2 1/2 cups Vegetable Broth Ensure gluten-free if necessary.
  • 2 teaspoons Fresh Thyme Use dried herbs in lesser amounts if fresh isn't available.
  • 1 teaspoon Salt
  • 1/2 teaspoon Black Pepper
For the Cheese Topping
  • 1 cup Gruyère Cheese Can substitute with mozzarella for a milder flavor.
  • 1/2 cup Parmesan Cheese For dairy-free, opt for nutritional yeast or plant-based cheese.

Equipment

  • oven-safe skillet

Method
 

Step-by-Step Instructions for Vegetarian Garlic Mushroom Rice Bake
  1. Preheat your oven to 400°F (200°C).
  2. In a large oven-safe skillet, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium heat. Add finely chopped onion and cook until translucent (about 5 minutes). Stir in minced garlic and sauté for an additional minute.
  3. Add sliced mushrooms to the skillet and cook for 15-17 minutes until browned and caramelized.
  4. Stir in 1 cup of Arborio rice, toasting it lightly for 2-3 minutes. Pour in 1/2 cup of dry white wine, scraping any brown bits and letting it simmer until evaporated.
  5. Pour in 2 1/2 cups of vegetable broth and add fresh thyme, salt, and black pepper. Stir and bring to a gentle simmer for about 5 minutes.
  6. Stir in half of the Gruyère and Parmesan cheeses until melted. Cover with a lid or aluminum foil and bake for 25-30 minutes.
  7. Remove the skillet and uncover. Sprinkle remaining cheeses on top and bake uncovered for an additional 10-15 minutes until golden brown and bubbly.
  8. Let the dish rest for about 10 minutes before serving. Garnish with freshly chopped parsley.

Nutrition

Serving: 1portionCalories: 470kcalCarbohydrates: 60gProtein: 12gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 40mgSodium: 600mgPotassium: 600mgFiber: 4gSugar: 3gVitamin A: 500IUVitamin C: 3mgCalcium: 300mgIron: 2mg

Notes

Using room-temperature ingredients helps create a smooth mixture. An oven-safe skillet makes cleanup easier.

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