one skillet cheesy philly-style mushroom rice bake
Bypass these weirdly chilly April days with a cozy vegetarian play off the classic Philly Cheesesteak repertoire.
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.
Notes
*To store: Rice bake keeps well, covered, in the fridge for up to 5 days.
*Coconut free: Use whole milk or half and half to maintain the richness but eliminate the coconut aspect.