Brimming with antioxidants from the mushrooms, garlic, spinach and herbs, this dish is a healthy crowd-pleaser.
Melt 3 tablespoons butter in a 10-inch cast-iron or other deep ovenproof skillet over medium-high heat.
Add sliced mushrooms and 14 teaspoon salt; cook, stirring occasionally, until browned, about 16 minutes.
Photo:Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Julia Bayless
Transfer to a plate; do not wipe the skillet clean.
Melt the remaining 3 tablespoons butter in the skillet over medium heat.
Stir in 14 teaspoon nutmeg and the remaining 14 teaspoon salt.
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Julia Bayless
Remove from heat; fold in prepared rice and the cooked mushrooms until combined.
Spread into an even layer; sprinkle with 1 cup Gruyere.
Bake until the cheese is melted, 10 to 12 minutes.
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Julia Bayless
Let rest for 10 minutes before serving; garnish with additional thyme, if desired.
Cover and refrigerate the casserole overnight.
When you’re ready to cook it, let the casserole come to room temperature while the oven preheats.
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Julia Bayless
Bake, covered, until heated through.
You may have to bake it longer because its been refrigerated.
Then, top the casserole with cheese and broil until melted.
Instead of Boursin, feel free to use cream cheese.
This recipe calls for cremini mushrooms, which impart a mild, savory flavor that we enjoy.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
