Ingredients
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8 ounces mushrooms, chopped I use Baby Bellas
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1 large onion, well chopped
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3 garlic cloves, chopped fine
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2 large eggs
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1/2 cup sour cream
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1/2 teaspoon salt
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1/3 cup parmesan cheese, Divided
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thyme or tarragon
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3 cups rice, white, brown or 3 cups wild rice, cooked and cooled to room temperature
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1 cup cottage cheese
Instructions
- Preheat oven to 350F degrees.
- Spread butter or olive oil evenly into a 9x13 baking pan.
- In a large skillet over medium-high heat saute the mushrooms in olive oil adding a bit of salt to the mix. Saute so until the mushrooms have released their liquid and have browned a bit.
- Add the onions and cook for another 4 or 5 minutes or until they are translucent.
- Add the garlic and cook for another minute. Remove from heat.
- Add the cooked rice to the skillet and stir until well combined.
- In a medium bowl whisk together the eggs, cottage cheese, sour cream, and salt.
- Combine the rice mixture and cottage cheese mixture in a large bowl, stir until well combined and then turn out into your prepared baking dish. Sprinkle with 2/3 of the Parmesan cheese, cover with foil and bake for 30 minutes.
- Remove foil and bake for another 20 or 30 minutes until and golden brown along the edges. Sprinkle with chopped Thyme or Tarragon, and the remaining Parmesan.