A Mushroom Dish That’s Great For Keeping!

As a busy mom, who has time to cook new gourmet meals each and every night? I’d love to, don’t get me wrong, but it’s just not always realistic. So I’ve been giving some thought to food that’s great for those with fridge freezers where you can make a huge portion, keep the leftovers in the fridge for a bit and then stick in the freezer whatever is left. It’s also great if you’re having some family over or a big potluck. As an added bonus, the cheesy smell fills the house with such a delicious aroma.

Here’s a healthy, guilt-free recipe that is perfect for cooking and freezing. Enjoy!

1/2 pound (8 ounces) brown mushrooms, cleaned and chopped
1 large onion, well chopped
3 cloves garlic, finely chopped
3 cups cooked brown rice, room temperature
2 large eggs
1 cup cottage cheese
1/2 cup sour cream
1/2 teaspoon fine grain sea salt
1/3 cup freshly grated Parmesan cheese

  1. Preheat your oven to 350F degrees. Spread a bit of olive oil or butter into a medium-large baking dish.
  2. In a large skillet over medium-high heat, saute the mushrooms in some olive oil and a pinch of salt. Stir every minute or so until the mushrooms have browned a bit. Add the onions and cook for another 4 or 5 minutes or until they are translucent. Stir in the garlic, cook for another minute and remove from heat. Add the rice to the skillet and stir until combined.
  3. In a medium bowl whisk together the eggs, cottage cheese, sour cream, and salt. Combine the rice mixture and cottage cheese mixture in a large bowl, stir until well combined and then pour into the baking dish. Sprinkle with 2/3 of the Parmesan cheese, cover with foil and place in oven for 30 minutes. Remove foil and bake for another 20 or 30 minutes more or until hot throughout and golden along the edges.
Adapted from 101cookbooks.com

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