Cheesy Spinach and Mushroom Rice Bake

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 8 ounces mushrooms, sliced
• 10 ounces fresh spinach, chopped
• 1 cup uncooked long-grain rice
• 2 cups chicken or vegetable broth
• 1 cup shredded cheddar cheese
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped

Steps

1. 1 Preheat oven to 375°F.
2. 2 Heat olive oil in a large skillet over medium heat. Add onion and cook until softened.
3. 3 Add garlic and mushrooms, cooking until mushrooms release their moisture.
4. 4 Stir in spinach until wilted.
5. 5 In a greased baking dish, combine the rice, cooked vegetable mixture, broth, 3/4 cup cheddar, 1/4 cup mozzarella, Parmesan, salt, and pepper.
6. 6 Bake covered with foil for 30 minutes.
7. 7 Uncover, sprinkle with remaining cheddar and mozzarella, and bake another 10-15 minutes until cheese is bubbly and golden.
8. 8 Let stand 5 minutes before garnishing with parsley and serving.

Equipment

• 9x13 inch baking dish
• skillet
• baking sheet

Variations

• Add cooked diced chicken or turkey for a heartier meal.
• Substitute cauliflower rice for a low-carb option.

Substitutions

• Use any blend of cheeses you love.
• Swap mushrooms for zucchini or bell peppers.

Pairings

• Serve with a simple side salad or crusty bread.

Nutrition

Tips

• For a creamier texture, stir in 1/2 cup sour cream before baking.
• Feel free to use a mix of your favorite cheeses!

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat covered with foil at 350°F until heated through.

Serving Suggestions

• Pairs wonderfully with a crisp green salad.
• A side of garlic bread adds extra comfort.

FAQ