MI Coop Kitchen

Mushroom Rice Casserole

Recipe by
Cherryland Electric Cooperative  
1 hour 15 minutes
Prep: 15 minutes | Cook: 1 hour | Servings: 6-8 as a side dish


  • 1/2 pound portobello mushrooms (or any mushroom of your choosing), cleaned and chopped
  • 1 medium sweet onion, finely chopped
  • 3-4 garlic cloves, minced
  • 3 cups cooked brown Jasmine rice
  • 2 large eggs
  • 1 cup cottage cheese
  • 1/2 cup sour cream
  • 1/2 teaspoon fine sea salt
  • 1/3 cup freshly grated Parmesan cheese


  1. Preheat oven to 350F. Grease 9×13 baking dish with olive oil. In a large skillet sauté mushrooms in olive oil and salt until mushrooms have released their liquid. Add onions and cook 4 to 5 minutes longer. Stir in garlic and cook another 1-2 minutes. Remove from heat and stir in cooked rice. In a medium bowl whisk together eggs, cottage cheese, sour cream, and salt. In a large bowl combine the rice mixture and the cottage cheese mixture. And the combined mixture to the baking dish. Sprinkle with 2/3 cup Parmesan cheese. Cover with foil and bake 30 minutes. Remove foil and bake an additional 30 minutes. Top with remaining Parmesan. Serve immediately.

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