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  • Published Dated: January 19, 2014
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Mushroom Casserole.jpg






This is a surprisingly wonderful side-dish that my husband and I adore. As for the kids, whether they are into it or not depends on the day and whatever circumstances. It’s a wonderful compliment to meals.



  • •  1/2 pound (about 15-18 baby portabellas) mushrooms
  • •  1 large onion, chopped or pureed in the food processor
  • •  3 cloves garlic, minced finely
  • •  1/4-1/2 tsp fine grain sea salt
  • •  3-1/2 cups Organic Harvest Medley rice cooked (from 1 cup dry)
  • •  2 eggs
  • •  1 cup cottage cheese
  • •  1/2 cup nonfat Greek yogurt
  • •  1/4 cup fresh Parmesan cheese, grated


  1.  Preheat the oven to 350° F. Lightly grease a medium-sized baking dish.
  2. Prepare the rice according to package directions, using about 1 cup dry.
  3. In a large skillet over medium heat sauté the mushrooms in 2-3 tsp of high-quality olive oil or butter for about 4 minutes.  Add the minced garlic and sea salt and cook for another minute.  Next, remove the pan from the heat and add the cooked rice, combining the mixture well.
  4. In a medium-sized bowl whisk together the eggs, cottage cheese, and Greek yogurt.
  5. Combine the rice and mushroom mixture with the cottage cheese mixture in a large bowl, stirring well to combine and then pour the mixture into the prepared baking dish.  Sprinkle with fresh Parmesan cheese, cover with foil and bake for 30 minutes.
  6. After the 30 minutes is up, remove the foil and bake for another 20 to 30 minutes or until the casserole is hot throughout and golden at the edges.

* Based on a recipe from 101 Cookbooks

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