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Skillet Spinach, Mushroom & Wild Rice Casserole Recipe

Skillet Spinach, Mushroom & Wild Rice Casserole Recipe

Learn how to make the best homemade Skillet Spinach, Mushroom & Wild Rice Casserole with this easy baking recipe. The combination of nutty wild rice, earthy mushrooms, and nutritious spinach creates a perfectly balanced vegetarian main that's both wholesome and deeply satisfying.
Difficulty:
Intermediate
Prep Time:
25 mins
Cook Time:
45 mins
Serves:
6 servings
An overhead shot captures a rustic cast-iron skillet filled with a bubbling Spinach, Mushroom & Wild Rice Casserole fresh from the oven. The casserole's surface showcases patches of golden melted cheese interspersed with vibrant green spinach and earthy brown mushrooms. Steam gently rises from the dish, photographed in soft natural light streaming through a kitchen window. The skillet sits on a weathered wooden table scattered with fresh thyme sprigs, a few wild mushrooms, and a linen napkin. A serving spoon rests nearby, having just lifted a portion to reveal the creamy, grain-studded interior with its perfect consistency—neither too dry nor too wet. The rich textures and varying browns, creams, and forest greens create a rustic tableau that emphasizes the casserole's wholesome, comforting nature.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">200g wild rice blend (or brown and wild rice mix)</li><li class="ingredients-single-item">500g mixed mushrooms (cremini, shiitake, oyster), sliced</li><li class="ingredients-single-item">250g fresh spinach, roughly chopped</li><li class="ingredients-single-item">1 large onion, finely diced</li><li class="ingredients-single-item">3 garlic cloves, minced</li><li class="ingredients-single-item">2 tbsp olive oil</li><li class="ingredients-single-item">2 tbsp butter</li><li class="ingredients-single-item">2 tbsp fresh thyme leaves (or 2 tsp dried)</li><li class="ingredients-single-item">1 tbsp fresh rosemary, chopped (or 1 tsp dried)</li><li class="ingredients-single-item">600ml vegetable stock</li><li class="ingredients-single-item">150ml single cream</li><li class="ingredients-single-item">150g Gruyère cheese, grated (or Swiss cheese)</li><li class="ingredients-single-item">50g Parmesan cheese, freshly grated</li><li class="ingredients-single-item">2 tbsp soy sauce</li><li class="ingredients-single-item">1 tsp Dijon mustard</li><li class="ingredients-single-item">Salt and freshly ground black pepper to taste</li><li class="ingredients-single-item">30g breadcrumbs (optional)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">25cm (10-inch) cast-iron skillet or oven-safe pan</li><li class="equipment-single-item">Medium saucepan for rice</li><li class="equipment-single-item">Fine mesh strainer</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 190°C (375°F). Rinse the wild rice thoroughly under cold water using a fine mesh strainer until the water runs clear. This removes excess starch and ensures your rice doesn't become gummy.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a medium saucepan, bring 600ml of vegetable stock to a boil. Add the rinsed wild rice, reduce heat to low, cover, and simmer for about 35-40 minutes until the rice is tender but still has a slight bite. Different wild rice blends may have varying cooking times, so check the package instructions. Once done, drain any excess liquid and set aside.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>While the rice cooks, heat 1 tablespoon olive oil and 1 tablespoon butter in your cast-iron skillet over medium-high heat. Add the sliced mushrooms and cook without stirring for 2-3 minutes to allow them to brown (this develops their deep umami flavor). Then stir and continue cooking until golden brown and their moisture has evaporated, about 5-7 minutes total. Season with salt and pepper, then transfer to a plate.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In the same skillet, add the remaining tablespoon of olive oil and butter. Add the diced onion and cook until softened and translucent, about 4-5 minutes. Add the minced garlic, thyme, and rosemary, cooking for another minute until fragrant. The aromatics will release their essential oils when heated, enhancing the flavor profile of your casserole.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Return the mushrooms to the skillet. Stir in the soy sauce and Dijon mustard, which add depth and umami notes to the dish. Cook for 1 minute, allowing the flavors to meld together.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Add the chopped spinach in batches, stirring until wilted. The spinach will dramatically reduce in volume as it cooks down. This should take about 2-3 minutes total.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Add the cooked wild rice to the skillet, stirring to combine all ingredients thoroughly. Pour in the single cream and half of the Gruyère cheese, stirring until the cheese begins to melt. This creates a creamy binding sauce that holds your casserole together.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Taste and adjust seasoning with salt and pepper as needed. The flavor should be rich and savory with a good balance of earthy (mushrooms), creamy (cheese), and fresh (herbs) notes.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Smooth the top of the mixture and sprinkle with the remaining Gruyère, Parmesan cheese, and breadcrumbs (if using). The combination of cheeses creates a beautiful golden crust while the breadcrumbs add textural contrast.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Transfer the skillet to the preheated oven and bake uncovered for 20-25 minutes until the top is golden brown and the casserole is bubbling around the edges. For an extra golden top, turn on the grill/broiler for the final 2-3 minutes, watching carefully to prevent burning.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Remove from the oven and let stand for 5-10 minutes before serving. This resting period allows the casserole to set slightly and makes it easier to portion. The residual heat will continue cooking the ingredients and melding flavors together.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Serve directly from the skillet for a rustic presentation, garnished with additional fresh thyme if desired. The cast iron retains heat beautifully, keeping your casserole warm throughout the meal.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Skillet Spinach, Mushroom & Wild Rice Casserole?

The main ingredients include wild rice blend, mixed mushrooms (cremini, shiitake, oyster), fresh spinach, onion, garlic, herbs (thyme, rosemary), vegetable stock, single cream, Gruyère and Parmesan cheeses, soy sauce, and Dijon mustard.

How to cook Skillet Spinach, Mushroom & Wild Rice Casserole at home?

Learn how to cook Skillet Spinach, Mushroom & Wild Rice Casserole by first cooking wild rice, then sautéing mushrooms until golden. Cook onions, garlic and herbs, add spinach until wilted, then combine with rice, cream and cheese. Top with more cheese and bake in a cast-iron skillet until bubbling with a golden crust.

Can I make this wild rice casserole ahead of time?

Yes, you can prepare this casserole up to 2 days ahead. Complete all steps except the final baking, cover tightly and refrigerate. When ready to serve, bring to room temperature for 30 minutes, then bake for 25-30 minutes until hot throughout and golden on top.

What can I use instead of Gruyère cheese in a mushroom and rice casserole?

Substitute Gruyère with Emmental, fontina, Jarlsberg, or mature cheddar for similar melting qualities. For a more budget-friendly option, use a combination of mozzarella for stretch and a sharper cheese like mature cheddar for flavour depth.

Is wild rice gluten-free and suitable for a coeliac diet?

Yes, wild rice is naturally gluten-free and suitable for people with coeliac disease. However, ensure your other ingredients like vegetable stock, soy sauce and breadcrumbs are certified gluten-free. You can easily make this casserole fully gluten-free by using tamari instead of soy sauce.

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Rinse the wild rice thoroughly under cold water using a fine mesh strainer until the water runs clear. This removes excess starch and ensures your rice doesn't become gummy." }, { "@type": "HowToStep", "name": "Cook Rice", "text": "In a medium saucepan, bring 600ml of vegetable stock to a boil. Add the rinsed wild rice, reduce heat to low, cover, and simmer for about 35-40 minutes until the rice is tender but still has a slight bite. Different wild rice blends may have varying cooking times, so check the package instructions. Once done, drain any excess liquid and set aside." }, { "@type": "HowToStep", "name": "Cook Mushrooms", "text": "While the rice cooks, heat 1 tablespoon olive oil and 1 tablespoon butter in your cast-iron skillet over medium-high heat. Add the sliced mushrooms and cook without stirring for 2-3 minutes to allow them to brown (this develops their deep umami flavor). Then stir and continue cooking until golden brown and their moisture has evaporated, about 5-7 minutes total. Season with salt and pepper, then transfer to a plate." }, { "@type": "HowToStep", "name": "Sauté Aromatics", "text": "In the same skillet, add the remaining tablespoon of olive oil and butter. Add the diced onion and cook until softened and translucent, about 4-5 minutes. Add the minced garlic, thyme, and rosemary, cooking for another minute until fragrant. The aromatics will release their essential oils when heated, enhancing the flavor profile of your casserole." }, { "@type": "HowToStep", "name": "Add Flavor Base", "text": "Return the mushrooms to the skillet. Stir in the soy sauce and Dijon mustard, which add depth and umami notes to the dish. Cook for 1 minute, allowing the flavors to meld together." }, { "@type": "HowToStep", "name": "Add Spinach", "text": "Add the chopped spinach in batches, stirring until wilted. The spinach will dramatically reduce in volume as it cooks down. This should take about 2-3 minutes total." }, { "@type": "HowToStep", "name": "Combine Ingredients", "text": "Add the cooked wild rice to the skillet, stirring to combine all ingredients thoroughly. Pour in the single cream and half of the Gruyère cheese, stirring until the cheese begins to melt. This creates a creamy binding sauce that holds your casserole together." }, { "@type": "HowToStep", "name": "Season", "text": "Taste and adjust seasoning with salt and pepper as needed. The flavor should be rich and savory with a good balance of earthy (mushrooms), creamy (cheese), and fresh (herbs) notes." }, { "@type": "HowToStep", "name": "Add Topping", "text": "Smooth the top of the mixture and sprinkle with the remaining Gruyère, Parmesan cheese, and breadcrumbs (if using). 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The cast iron retains heat beautifully, keeping your casserole warm throughout the meal." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Claudia Fernandez", "datePublished": "2024-06-10", "reviewBody": "Perfect weeknight vegetarian dinner! The wild rice adds such a wonderful texture and the mushrooms are so flavorful. My whole family loves this casserole and asks for it regularly now.", "name": "Perfect Weeknight Meal", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Hiroshi Tanaka", "datePublished": "2024-06-05", "reviewBody": "The mushroom flavor in this casserole is absolutely divine! I used a mix of shiitake and oyster mushrooms for even more umami. The combination with the wild rice and cheesy top is comfort food perfection.", "name": "Mushroom Heaven", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Priya Sharma", "datePublished": "2024-06-12", "reviewBody": "This recipe converted my rice-hating husband finally! The wild rice has such a wonderful nutty flavor that pairs perfectly with the earthiness of the mushrooms. Will definitely be making this again!", "name": "Rice Converter", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Lars Nielsen", "datePublished": "2024-06-08", "reviewBody": "Freezes beautifully for meal prep! I've been making a double batch and freezing individual portions for quick lunches. The flavors seem to get even better after freezing and reheating.", "name": "Great for Meal Prep", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Olivia Chen", "datePublished": "2024-06-15", "reviewBody": "I used seasonal wild mushrooms from my local farmer's market and the flavor was incredible! This casserole is hearty enough for winter evenings but not too heavy. A perfectly balanced vegetarian main dish.", "name": "Seasonal Star", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ], "url": "https://www.whatsbaking.co/recipes/skillet-spinach-mushroom-wild-rice-casserole-recipe" }
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