Recipe: Cheesy Lentil, Mushroom & Rice Bake

published Sep 13, 2016
Cheesy Lentil, Mushroom & Rice Bake
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(Image credit: Maria Siriano)

Adding lentils to the dinner roster is a good way to eat meat-free, but all too often they can be boring. This recipe — which adds cheese, meaty mushrooms, nutty brown rice, and plenty of fresh parsley to the mix — solves this. It transforms protein-rich lentils into a comforting baked casserole that really doesn’t need anything else to call it a meal (although a simple green salad on the side would be welcome).

(Image credit: Maria Siriano)

A Dish You Can Dig into All Week

This simple recipe, which calls for canned lentils to really save you time, is the ideal Meatless Monday dinner. Whip it up with ease after a busy day knowing that not only will you have a hearty vegetarian dinner, but you’ll also have leftovers to enjoy throughout the week. Rewarm some mid-week for another easy meal or enjoy it cold or room temperature for lunch — you’ll have plenty to do both. And if you were one of those smartypants who made a batch of lentils on the weekend, you can use those here instead of the canned variety with equal success.

(Image credit: Maria Siriano)

Cheesy Lentil, Mushroom & Rice Bake

Serves 8 to 10

Nutritional Info


  • 2 tablespoons

    olive oil, plus more for coating the baking dish

  • 1

    large yellow onion, halved and thinly sliced

  • 1 pound

    cremini mushrooms, stems removed and quartered

  • Kosher salt

  • Freshly ground black pepper

  • 1 cup


  • 2

    large eggs

  • 1 cup

    plus 2 tablespoons finely grated Pecorino Romano cheese, divided

  • 4 cups

    cooked white or brown rice

  • 2

    (14-ounce) cans lentils, rinsed, or 2 1/2 cups cooked lentils

  • 1/2 cup

    coarsely chopped fresh parsley leaves


  1. Arrange a rack in the middle of the oven and heat to 375°F. Coat a 9x13-inch baking dish with olive oil.

  2. Heat the 2 tablespoons of olive oil in a large frying pan over medium heat until shimmering. Add the onion and cook, stirring occasionally, until soft, golden, and caramelized, 8 to 10 minutes. Increase the heat to medium-high; add the mushrooms; season with salt and pepper; and cook, stirring occasionally, until softened and lightly browned, 4 to 5 minutes. Remove the pan from the heat.

  3. Whisk together the milk, eggs, and 1 cup of grated cheese in a large bowl. Add the cooked rice, lentils, onion and mushroom mixture, and parsley; season with salt and pepper; and stir to combine. Transfer the mixture to the prepared baking dish and sprinkle with remaining 2 tablespoons grated cheese.

  4. Cover the baking dish with aluminum foil and bake for 15 minutes. Remove the foil and bake until bubbling and golden-brown, 10 to 15 minutes more.

Recipe Notes

Make ahead: The rice bake can be prepared (and not baked) up to 1 day ahead. Store covered in the refrigerator until ready to bake.

Storage: Leftovers keep well, covered in the refrigerator, for up to 5 days.