While growing up in Colombia, my aunt was always making a rice, chicken and mushroom gratin and I really enjoyed it. So a couple of weeks ago when I saw organic mushrooms in my fridge, I decided to make a vegetarian version of her dish.
It ended up being really tasty! A great side for a fall day or for your Thanksgiving dinner party. Feel free to add 1 cup of shredded chicken or chopped ham for a non-vegetarian version.
3 tablespoons butter
3 tablespoons olive oil
1 1/2 pounds portobello mushrooms, cleaned and diced
1 onion, finely chopped
4 cloves garlic, minced
1/2 red bell pepper finely chopped
1 cup frozen or fresh corn kernels
3 1/2 cups cooked rice, (one day old)
2 large eggs, beaten
1 cup shredded mozzarella cheese
1 cup heavy cream
1/2 cup cream cheese at room temperature
1 teaspoon ground cumin
1 teaspoon paprika
Salt and pepper
1/2 cup asiago cheese, grated
/14 cup fresh basil, chopped
1/4 cup fresh cilantro, chopped cilantro
1/4 cup fresh chives, chopped
1. Preheat the oven to 350˚ F.
2.Grease one baking dish or 6 small baking dishes.
3. In a large skillet over medium heat place the butter and olive oil.
4.Add the mushrooms and cook, stirring occasionally, about 7 minutes.
5. Add the onions and cook, stirring occasionally, until translucent, about 4 minutes. Add the garlic, red bell pepper, corn and cook for about 3 minutes. Remove from the heat and set aside.
6. In a large bowl, whisk together the eggs, mozzarella cheese, heavy cream, cream cheese, cumin, paprika, salt and pepper.
7. Add in the rice, basil, cilantro, chives and onion mixture and stir until well combined.
8. Sprinkle the Asiago cheese over the top. Bake for 30 to 40 minutes until the top is browned.