Mixed Grain Mushroom Casserole

Get ready to savor the comforting flavors of a hearty and wholesome **Mixed Grain Mushroom Casserole**! This one-dish delight combines the nutty goodness of quinoa and brown rice with the earthy richness of cremini mushrooms and the vibrant freshness of baby spinach. A creamy sauce made with milk, Parmesan cheese, and a touch of fresh thyme ties everything together, giving the casserole a luscious, indulgent texture. Topped with golden panko breadcrumbs for the perfect crunch, this dish is baked to bubbling perfection in just 20-25 minutes. Ideal for family dinners or meal prep, this vegetarian casserole is not only nutritious but also utterly satisfying. Whether you're seeking a cozy meal or a crowd-pleasing side dish, this protein-packed mixed grain masterpiece will easily become a household favorite.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 6

Ingredients

• 1 cup quinoa
• 1 cup brown rice
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 medium, chopped yellow onion
• 3 minced garlic cloves
• 12 ounces, sliced cremini mushrooms
• 3 cups baby spinach
• 2 cups milk (or unsweetened plant-based milk)
• 1 cup vegetable broth
• 2 tablespoons all-purpose flour
• 1 cup, grated Parmesan cheese
• 1 teaspoon fresh thyme leaves
• 1.5 teaspoons kosher salt
• 0.5 teaspoon black pepper
• 0.5 cup panko breadcrumbs

Directions

Step 1

Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish and set it aside.

Step 2

Cook the quinoa and brown rice according to their package instructions. Once cooked, set them aside while you prepare the remaining ingredients.

Step 3

In a large skillet, heat the olive oil and butter over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened and translucent.

Step 4

Add the garlic and cook for another minute until fragrant.

Step 5

Stir in the sliced cremini mushrooms and cook for 6-8 minutes, or until the mushrooms release their liquid and begin to brown.

Step 6

Add the baby spinach to the skillet, stirring until it wilts, about 2 minutes. Remove the skillet from the heat.

Step 7

In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the flour and whisk to create a roux. Cook for 1-2 minutes, then gradually whisk in the milk and vegetable broth until smooth and thickened, about 5 minutes.

Step 8

Stir in the grated Parmesan cheese, thyme, 1 teaspoon of salt, and black pepper. Combine well and remove from heat.

Step 9

In a large bowl, combine the cooked quinoa, brown rice, and sautéed mushroom-spinach mixture. Pour the creamy sauce over the top and stir until everything is evenly mixed.

Step 10

Transfer the mixture to the prepared casserole dish, spreading it out in an even layer.

Step 11

In a small bowl, mix the panko breadcrumbs with the remaining 0.5 teaspoon of salt and 1 tablespoon of olive oil. Sprinkle the breadcrumbs evenly over the top of the casserole.

Step 12

Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the casserole is bubbling around the edges.

Step 13

Let cool for 5 minutes before serving. Garnish with additional Parmesan cheese or fresh thyme if desired. Enjoy!

Nutrition Facts

Serving size	1834.1 grams (1834.1g)

Amount per serving	% Daily Value*
Calories	2145

Total Fat 90.90g	117%
Saturated Fat 32.70g	164%
Polyunsaturated Fat 3.70g
Cholesterol 146mg	49%
Sodium 3815mg	166%
Total Carbohydrate 237.80g	86%
Dietary Fiber 15.80g	56%
Total Sugars 41.70g
Protein 98.90g	198%

Vitamin D 266IU	1331%
Calcium 1779mg	137%
Iron 14mg	78%
Potassium 3124mg	66%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.8%

Protein: 18.3%

Carbs: 43.9%