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) pkg fresh baby bella mushrooms

•1 TB extra virgin olive oil

•Salt and pepper, to taste

•2 tsp finely chopped fresh rosemary

•1/2 teaspoon Italian seasoning

•1-2 cloves garlic, minced

•3 cups cooked white rice

•1 can condensed mushroom soup

•1/2 tsp dried thyme

•2 tsp finely chopped fresh parsley

•1/2 cup finely grated Parmesan, divided (reserve 1/4 cup)*

Instructions

1. Preheat oven to 375°F

2. Sauté mushrooms in oil over medium-high heat; season with salt and pepper. Add the rosemary and Italian seasoning, and cook until soft and browned. Add the minced garlic to the pan the last couple of minutes of cooking, and cook until aromatic.

3. In a large bowl, combine the cooked rice, mushroom mixture, soup, thyme, parsley, and 1/4 cup of the Parmesan; season to taste with salt and pepper.

4. Transfer the mixture to a lightly sprayed deep dish pie plate, cast iron skillet, or casserole dish. Top with the remaining Parmesan (make sure to cover every inch).

5. Bake, uncovered, in the preheated oven for 30 minutes; remove from the oven, and set aside.

6. Preheat the broiler to high, and place oven rack on the second highest position. Broil on the second rack until the Parmesan is crisp and golden brown, about 3 to 5 minutes. (Note: Keep a close eye to prevent burning, as ovens vary greatly for timing.)

7. Serve hot.

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