Mushroom Casserole for One
Be the first to rate it
Browned mushrooms in a creamy rosemary sauce baked with uncooked rice until tender, in one small dish.
Ingredients
- 1½ tablespoons olive oil divided
- ¼ cup chopped onion
- 1 minced garlic clove
- 4 ounces mushrooms sliced (approximately 1 cup)
- ½ teaspoon kosher salt divided
- ⅛ teaspoon black pepper
- ⅓ cup low-sodium chicken broth
- 3 tablespoons heavy cream
- 2 tablespoons sour cream
- ¼ teaspoon dried rosemary
- ¼ cup regular uncooked long-grain white rice
Equipment
- skillet
Directions
- Heat the oven to 375°F. In a 10-inch skillet, heat 1 tablespoon of the oil over medium heat. Cook the onion for 2 minutes, then add the garlic and cook 30 seconds more.
- Turn the heat up and add the rest of the oil, the mushrooms, ¼ teaspoon of the salt, and the pepper. Cook for 5 to 7 minutes, until the mushrooms brown and their liquid cooks off.
- Pour in the broth and bring it to a simmer. Take the pan off the heat and stir in the cream, sour cream, the rest of the salt, and the rosemary.
- Spread the uncooked rice in a 4×6-inch or 5-inch square baking dish. Pour the mushroom mixture over it and stir. Set the dish on a baking sheet.
- Cover tightly with foil and bake for 40 minutes. If it still looks watery, uncover and bake a few minutes more. Let it rest a few minutes before serving.
Notes
For a meatless version, use vegetable broth in place of the chicken broth.
Nutrition
Serving: 380g | Calories: 617kcal | Carbohydrates: 49g | Protein: 11g | Fat: 43g | Saturated Fat: 16g | Trans Fat: 0.8g | Cholesterol: 67mg | Sodium: 1235mg | Potassium: 639mg | Fiber: 2.7g | Sugar: 6.4g | Vitamin A: 798IU | Vitamin C: 7mg | Calcium: 99mg | Iron: 3.2mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); mushrooms counted as white mushrooms, ¼ cup regular uncooked long-grain white rice counted as dry long-grain white rice. Brands and portions vary, so use it only as an approximation.