Mushroom & Spinach Baked Rice Bowls

Curious what you can do with leftover rice? Add mushroom & spinach to it with cheese and bake it!  Find the recipe for Mushroom Spinach Baked Rice Bowls on Shutterbean.com

I almost always make rice for my weekly meal prep because both Casey and Cooper can never get enough rice. When we have leftovers, it’s easier to make great dishes Bacon Fried Rice and these Cheesy Mushroom and Spinach Baked Rice Bowls. Potato leftovers make, great breakfast hash. Remember?  Leftovers breed creativity!

Mushroom & Spinach Baked Rice Bowls // shutterbean

Crispy baked rice with parmesan, mushrooms and spinach. IN RAMEKINS!!!

Mushroom & Spinach Baked Rice Bowls // shutterbean

Serve with a squeeze of lemon and all is right in the world. Look at you, rocking dinner.

Proud of you!

 And we’re off!

Mushroom & Spinach Baked Rice Bowls // shutterbean

First we grate the Parmesan. There’s something so satisfying about grating cheese with a Microplane!

Mushroom & Spinach Baked Rice Bowls // shutterbean

Egg, cheese and rice gets mixed with milk. Set aside.

Mushroom & Spinach Baked Rice Bowls // shutterbean

Slice the mushrooms thinly. Mince the garlic and chop the onions.

Mushroom & Spinach Baked Rice Bowls // shutterbean

First we are going to sweat our onions in butter.  Get them soft.

Mushroom & Spinach Baked Rice Bowls // shutterbean

Add the mushrooms in and cook until softened.

Mushroom & Spinach Baked Rice Bowls // shutterbean

Stir in garlic, pepper flakes, pepper & salt. Cook for another minute or so. We want to cook the garlic but not burn it.

Mushroom & Spinach Baked Rice Bowls // shutterbean

White wine goes in.

Mushroom & Spinach Baked Rice Bowls // shutterbean

Frozen spinach goes in. It immediately melts!  Cook for another few minutes. We want to reduce some of the liquid.

Mushroom & Spinach Baked Rice Bowls // shutterbean

Butter up ramekins.  Get your ingredients ready. Let the mushroom spinach mixture cool off for a bit.

Mushroom & Spinach Baked Rice Bowls // shutterbean

Mushroom spinach mixture gets mixed into the rice mixture.

Mushroom & Spinach Baked Rice Bowls // shutterbean

Done.

Mushroom & Spinach Baked Rice Bowls // shutterbean

Spoon the rice into the buttered ramekins.

Mushroom & Spinach Baked Rice Bowls // shutterbean

Top with cheese!

Mushroom & Spinach Baked Rice Bowls // shutterbean

BAKED!

Mushroom & Spinach Baked Rice Bowls // shutterbean

I serve it with fresh lemon wedges. It’s a nice way to add a little acid to the dish.

Brings out the flavors!

Mushroom & Spinach Baked Rice Bowls // shutterbean

Well well well. What do we have here??!

Mushroom & Spinach Baked Rice Bowls // shutterbean

Ramekins filled with amazingness.

Mushroom & Spinach Baked Rice Bowls

serves 4

recipe adapted from Everyday Food Magazine

  • 2 cups cooked rice
  • 2 large eggs
  • 2/3 cup whole milk
  • 1 1/4 cup grated Parmesan cheese
  • kosher salt & fresh cracked pepper
  • 2 tablespoons unsalted butter
  • 1 medium onion, roughly chopped
  • 8 oz. crimini mushrooms, thinly sliced
  • pinch red pepper flakes
  • 3 cloves garlic, minced
  • 1/2 cup dry white wine
  • 2 cups frozen spinach
  • fresh lemon wedges, for serving

Preheat oven to 375F. Butter 4- 1o ounce ramekins with 1 tablespoon butter. Set aside.

In a large bowl, combine rice, milk, eggs, and 1 cup cheese. Season with salt and pepper and set aside.

In a larget skillet, heat 1 tablespoon butter over medium heat. Add onion and cook for 4 to 5 minutes until the onions are translucent. Add the mushrooms and cook another 5 to 7 minutes to soften the mushrooms. Add the garlic, red pepper flakes and season with salt and pepper. Cook for another minute, making sure to not burn the garlic. Pour the wine into the mushroom mixture and stir in the frozen spinach. Cook for another 3 to 4 minutes to reduce the moisture. Set mixture aside to cool for 5 minutes.

Stir the mushroom spinach mixture into the rice mixture until well combined. Spoon the rice mixture into the buttered ramekins. Place the ramekins on a baking sheet and top each ramekin with the remaining 1/4 cup Parmesan cheese. Bake until warmed through and golden brown on top, about 25 to 30 minutes. Serve rice immediately with lemon wedges.

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