one skillet cheesy philly-style mushroom rice bake
My pre-departure panic is starting to mount, friends.
I’m writing this on Wednesday, my day off, and while I lifted earlier this morning I in my rest period between sets kept mulling over my big to-do list. At face value, I’d glean that I have plenty of time throughout the day to do what I need to do. I’m honestly sure I will get everything done in a timely fashion. The big hindrance is the time added on to commuting. I have to grab a few bits from the store and drive my basil plants over to my mom’s, which takes awhile. Among the other bajillion household chores I opted to cram into today.
I’m trying to remember that, if really necessary, some tasks can roll into tomorrow. I don’t work a late shift and only have a nail appointment (whaaat, who am I) interrupting the day’s smoothness. And I do have some time Friday before we leave, since our flight isn’t godforsaken early.
Little stress-relief maneuvers are helping too. I started my day today with a cup of hot mint green tea and a maple cookie, both of which have a soothing effect on me for whatever reason. I have a face mask I bought that I’ll probably toss on this evening while J does his run. My manicure is a nice pampering gesture. I have to remember to take time for me among the fluttering. Always time for rest.
Of course, easy dinners are tiding me through the week and this savory, indulgent One Skillet Cheesy Philly-Style Mushroom Rice Bake fits the bill swimmingly. I have a thing for the flavors of the Philly cheesesteak but obviously sans the meat. Remember these pull-apart sliders from earlier this year? Bomb. The mushrooms here are perfectly tender and meaty, coupled with gooey cheesy rice and a finishing cap of melted provolone for a comforting but stupid easy one pan dinner.
Shroom-Shroom
Start with the mushrooms. Searing them on their own for a bit gives the tips a bit of caramelization. I simply toss them in a heated cast iron pan with salt and pepper, then leave them alone for about 5 minutes.
Next, drop in peppers and onions, the key Philly veggie filling, and cook with the mushrooms until soft and juicy. Follow up with a seasoning blend that mimics the meatiness found in beef – no, it’s not completely the same, but undoubtedly contains a similar umami satisfaction. My weapons include butter, garlic, Worcestershire sauce, soy sauce, and brown sugar. Stir it all up for a minute or two until the sauce coats the mushrooms and veggies.
Cook the rice in the skillet with the veggies. I use my trusty vegetarian beef broth stirred into the water, but as always you can choose a regular beef broth or even chicken or vegetable. Simmer until the rice is softened and most of the water absorbed. There should be a bit of liquid left in the pan. I also give the rice an occasional stir to ensure nothing sticks to the bottom.
Cheese Luis
Finish up the skillet by folding in canned coconut milk (whole milk works too), shredded cheddar, and shredded Monterey jack cheese. No skimping on the cheese.
Top the rice mix off with sliced provolone and bake until the provolone bubbles and melts.
I’d dub this dish as sort-of rissoto, sort-of pilaf, but not quite either. It’s sits in its own unique category, a tip of a mysterious food pyramid. I ate servings of leftovers with vegetarian chicken for several days, and whatever steamed or roasted vegetable I had on hand. Divvy up scoops into your meal prep containers for an easy weekday lunch.
Tried this recipe out? Leave a comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Try out some more easy rice dishes!
Cheesy Beer Braised Rice and Beans Chili Bake
No Stir Pesto Risotto with Butter Roasted Mushrooms and Chickpeas
one skillet cheesy philly-style mushroom rice bake
Ingredients
- 3 cups mixed mushrooms, like baby portobello or shiitake
- 1 yellow onion, sliced thinly
- 1 green bell pepper, sliced thinly
- 3 cloves garlic, minced
- 2 tbsp butter
- 1 tbsp fresh thyme, chopped
- 2 tbsp Worcestershire sauce
- 1 tbsp soy sauce
- 2 tsp brown sugar
- 1 1/2 cups dry white rice
- 3 cups vegetarian beef broth (or regular)
- 3/4 cup canned full-fat coconut milk or whole milk
- 1/2 cup shredded sharp cheddar cheese
- 1/2 cup shredded Monterey jack cheese
- 4-6 slices provolone cheese
- 1 tbsp fresh chives, chopped
Instructions
- Preheat the oven to 425 degrees.
- Heat 2 tablespoons olive oil in a skillet over medium. Toss the mushrooms and a pinch of salt and pepper into the skillet. Cook undisturbed for 5 minutes.
- Stir in the onion and pepper and cook an additional 3-4 minutes until softened. Add the garlic, butter, thyme, Worcestershire sauce, soy sauce, and brown sugar. Stir for 1 minute.
- Pour in the rice and broth. Bring to a simmer and cook, uncovered, for 12-15 minutes until the rice is soft and most of the water is absorbed. Monitor the heat closely to ensure the boil doesn't become too strong. Small bubbles, not big. Stir in the coconut milk, cheddar, and Monterey jack cheeses until melted and creamy, another minute or two.
- Remove the skillet from the heat. Arrange the provolone slices over the rice mixture. Bake for 10-15 minutes until the cheese melts and begins to turn golden in spots. Garnish with fresh chives, as desired.
