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Rice, Corn and Mushroom Gratin

Rice, Corn and Mushroom Gratin

Erica Dinho
Course Main Course
Cuisine International
Servings 6 servings
Calories 698 kcal


  • 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.


Calories: 698kcalCarbohydrates: 100gProtein: 23gFat: 23gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 97mgSodium: 405mgPotassium: 676mgFiber: 4gSugar: 6gVitamin A: 1063IUVitamin C: 20mgCalcium: 279mgIron: 3mg
Keyword meatless recipe
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