Creamy Mushroom Baked Rice
Creamy Mushroom Baked Rice
Ingredients
- 200 grams button mushrooms
- 1/2 onion, chopped
- 50 grams butter
- 1 tablespoon all purpose flour
- 400 ml milk
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon chicken seasoning powder
- 1/2 teaspoon pepper
- 4 cups white rice, cooked and warm
- 1 1/2 cups mozzarella cheese, shredded or cubed
Instructions
- 1
Slice the button mushrooms.
⏱️ 3 min
- 2
In a large pan, brown the sliced mushrooms until they are cooked down and slightly caramelized. This should take about 5-7 minutes.
⏱️ 7 min
- 3
Add the 50 grams of butter and the chopped 1/2 onion to the pan with the mushrooms. Cook until the onions are fragrant and softened, about 3-5 minutes.
⏱️ 5 min
- 4
Stir in the 1 tablespoon of all purpose flour into the mushroom and onion mixture. Cook for 1 minute, stirring constantly, to cook out the raw flour taste.
⏱️ 1 min
- 5
Gradually pour in the 400 ml of milk, whisking continuously to prevent lumps. Bring the mixture to a simmer.
⏱️ 2 min
- 6
Season the sauce with 1 tablespoon of sugar, 1/2 teaspoon of salt, 1/2 teaspoon of chicken seasoning powder, and 1/2 teaspoon of pepper. Continue to stir until the sauce becomes creamy and thickens to your desired consistency, about 3-5 minutes.
⏱️ 5 min
- 7
Preheat your oven or air fryer to 190°C (375°F).
⏱️ 2 min•🌡️ 190
- 8
Divide the warm white rice among four individual oven-safe dishes or ramekins. Spoon the creamy mushroom mixture evenly over the rice in each dish.
⏱️ 3 min
- 9
Top generously with mozzarella cheese.
⏱️ 1 min
- 10
Bake or airfry for 8-12 minutes, or until the cheese is fully melted, bubbly, and golden brown on top.
⏱️ 12 min•🌡️ 190
- 11
Carefully remove from the oven or air fryer. Serve hot and enjoy the stretchy, melted cheese pull!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Mushroom Baked Rice
- 200 grams button mushrooms
- 1/2 onion, chopped
- 50 grams butter
- 1 tablespoon all purpose flour
- 400 ml milk
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon chicken seasoning powder
- 1/2 teaspoon pepper
- 4 cups white rice, cooked and warm
- 1 1/2 cups mozzarella cheese, shredded or cubed
Instructions
- 1
Slice the button mushrooms.
⏱️ 3 min - 2
In a large pan, brown the sliced mushrooms until they are cooked down and slightly caramelized. This should take about 5-7 minutes.
⏱️ 7 min - 3
Add the 50 grams of butter and the chopped 1/2 onion to the pan with the mushrooms. Cook until the onions are fragrant and softened, about 3-5 minutes.
⏱️ 5 min - 4
Stir in the 1 tablespoon of all purpose flour into the mushroom and onion mixture. Cook for 1 minute, stirring constantly, to cook out the raw flour taste.
⏱️ 1 min - 5
Gradually pour in the 400 ml of milk, whisking continuously to prevent lumps. Bring the mixture to a simmer.
⏱️ 2 min - 6
Season the sauce with 1 tablespoon of sugar, 1/2 teaspoon of salt, 1/2 teaspoon of chicken seasoning powder, and 1/2 teaspoon of pepper. Continue to stir until the sauce becomes creamy and thickens to your desired consistency, about 3-5 minutes.
⏱️ 5 min - 7
Preheat your oven or air fryer to 190°C (375°F).
⏱️ 2 min•🌡️ 190 - 8
Divide the warm white rice among four individual oven-safe dishes or ramekins. Spoon the creamy mushroom mixture evenly over the rice in each dish.
⏱️ 3 min - 9
Top generously with mozzarella cheese.
⏱️ 1 min - 10
Bake or airfry for 8-12 minutes, or until the cheese is fully melted, bubbly, and golden brown on top.
⏱️ 12 min•🌡️ 190 - 11
Carefully remove from the oven or air fryer. Serve hot and enjoy the stretchy, melted cheese pull!
⏱️ 1 min