Rice, Corn and Mushroom Gratin

by Erica Dinho on November 20, 2011

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.

Buen provecho!



(6-8 servings)

  • 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. rease one baking dish or 6 small baking dishes.
  3.  In a large skillet over medium heat place the butter and olive oil.
  4. dd 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.  
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{ 11 comments… read them below or add one }

1 Belinda @zomppa November 20, 2011 at 4:36 PM

Definitely looks like my kind of dish!


2 Chris November 20, 2011 at 8:39 PM

Dayum, that looks amazing, Erica. I really like the ones that you took out of the ramekins, they are fantastic.


3 Jeannie November 21, 2011 at 12:48 AM

I love gratins and these look really delicious, great idea to bake them in ramekins, so easy to serve!


4 nammi November 21, 2011 at 5:55 AM

yumm, that looks like a very comforting and inviting meal


5 5 Star Foodie November 21, 2011 at 8:41 PM

I love the individual servings, yummy gratins!


6 rebecca subbiah November 22, 2011 at 4:14 PM

love this and especially with mushrooms


7 Angie@Angiesrecipes November 23, 2011 at 5:39 AM

mmm…this looks fantastic! Beautiful photos.


8 grace November 23, 2011 at 7:25 PM

what a great blend of colors and flavors! there’s no reason that gratins should be limited to potatoes–great use of veggies here, erica!


9 Ivy November 25, 2011 at 1:17 PM

Looks very appetizing and have some oyster mushrooms in the refrigerator and I thinks it’s a great idea to make this gratin.


10 Lori November 26, 2011 at 11:17 AM

I am sssoooooo excited to have found your blog!!! My husband was born in Colombia (Medellin) and moved to the states when he was 12. I have a few recipes that I know how to make (arroz con pollo, aji, bunuelos, etc) but now, thanks to you, I can make him so many more of his favorite childhood dishes. Thanks!!


11 Erica December 6, 2011 at 4:47 PM

Thank you everyone for the comments!


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