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Three Mushroom & Parmesan Pilaf.

  • 1 cup
    basmati rice
  • 12 fl oz
    chicken or vegetable broth
  • ½ lb
    cremini mushrooms
  • 1 clove
  • ½ small bunch
    Italian (flat-leaf) parsley
  • 2 oz
    Parmesan cheese
  • 1 cap
    portobello mushroom
  • 1
  • ½ lb
    white mushrooms
    black pepper
    butter, unsalted
    extra virgin olive oil
  • 1
    Heat olive oil in skillet over medium heat. Trim off and discard the ends of the shallots; peel and finely dice the shallot. Add to the skillet, stirring regularly.
    1 shallot
    1 tsp extra virgin olive oil
  • 2
    Wash and dry all of the mushrooms.
    ½ lb white mushrooms
    ½ lb cremini mushrooms
    1 cap portobello mushroom
  • 3
    Remove the stems of the portobello mushrooms; scrape out the gills using a spoon. Dice into 1-inch cubes and add to the skillet.
  • 4
    Slice the remaining mushrooms and add to the skillet.
  • 5
    Peel and mince garlic. Add to the skillet.
    1 clove garlic
  • 6
    Season mushroom mixture with thyme, rosemary, salt, and pepper. Cook, stirring occasionally, until mushrooms are tender and shallots are translucent, 5-6 minutes.
    1 pinch thyme
    1 tsp salt
    1 pinch black pepper
    ½ tsp rosemary
  • 7
    Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to skillet. Add broth and bring mixture to a boil.
    1 cup basmati rice
    12 fl oz (1 ½ cups) chicken or vegetable broth
  • 8
    Lower heat to medium-low. Cover with a tight-fitting lid and cook without disturbing for 15-20 minutes.
  • 9
    Wash and dry parsley. Shave leaves off the stems; discard the stems and mince the leaves.
    ½ small bunch Italian (flat-leaf) parsley
  • 10
    When rice is cooked, stir in butter and Parmesan cheese until melted. Top with prepared parsley. Serve warm, enjoy!
    2 oz Parmesan cheese
    2 tbsp butter, unsalted