Mushroom Risotto Pie

This is a recipe I prepared a few days ago. At the time, I was looking for healthy dishes that could be prepared for my grandmother using foods that I had at home. She and I both adore anything with mushrooms, but we always feel sick after eating a heavy dish such as mushroom risotto that is filled with butter and cream. I promise, if you like mushrooms, you will love this dish! It is creamy on the inside and has a nice crispy Parmesan crust on the outside.

Ingredients

•1 (5 oz) package baby bella mushrooms, sliced

•1 tbsp extra virgin olive oil

•Salt and cracked black pepper, to taste

•2 tsp fresh rosemary, finely chopped

•½ tsp Italian seasoning

•4 cloves garlic, minced

•2 shallots, finely chopped

•3 cups cooked white rice

•1 (10.5 oz) can condensed cream of mushroom soup

•½ tsp dried thyme

•2 tsp fresh parsley, finely chopped

•1 cup finely grated Parmesan, divided*

Instructions

1. Preheat oven to 400°F.

2. Heat the olive oil in a skillet over medium-high heat. Sauté the mushrooms until browned. Add the shallots and cook until softened, then stir in the rosemary and Italian seasoning. Add the garlic during the last minute of cooking and season with salt and cracked black pepper.

3. In a large bowl, combine the cooked rice, mushroom mixture, cream of mushroom soup, dried thyme, fresh parsley, and 1/2 cup of the Parmesan. Mix until well combined and season with additional salt and pepper if needed.

4. Transfer the mixture to a lightly greased deep-dish pie plate or cast-iron skillet. Sprinkle the remaining 1/2 cup of Parmesan evenly over the top. Bake uncovered for 30 minutes.

5. Switch the oven to High Broil and broil for 3–5 minutes, or until the Parmesan is golden brown and crispy. Watch carefully to prevent burning.

Tips

*Use a Microplane grater to get the best texture and distribution of Parmesan for the fewest calories.