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.
Rice, Corn and Mushroom Gratin
- 3 tbsp butter
- 3 tbsp olive oil
- 1 ½ pounds portobello mushrooms, cleaned and diced
- 1 onion, finely chopped
- 4 cloves of garlic, minced
- ½ red bell pepper finely chopped
- 1 cup frozen or fresh corn kernels
- 3 ½ cups cooked rice, (one day old)
- 2 large eggs, beaten
- 1 cup shredded mozzarella cheese
- 1 up heavy cream
- ½ cup cream cheese at room temperature
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt and pepper
- ½ cup asiago cheese, grated
- ¼ cup fresh basil, chopped
- ¼ cup fresh cilantro, chopped
- ¼ cup fresh chives, chopped
- Preheat the oven to 350˚ F.
- Grease one baking dish or 6 small baking dishes.
- In a large skillet over medium heat place the butter and olive oil.
- Add the mushrooms and cook, stirring occasionally, about 7 minutes.
- 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.
- In a large bowl, whisk together the eggs, mozzarella cheese, heavy cream, cream cheese, cumin, paprika, salt and pepper.
- Add in the rice, basil, cilantro, chives and onion mixture and stir until well combined.
- Sprinkle the Asiago cheese over the top. Bake for 30 to 40 minutes until the top is browned.
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.