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Mushroom-Freekeh Casserole (Recipe)

Mushroom-Freekeh Casserole (Recipe)

This is comfort food at its finest — and, perhaps, its healthiest. Keep warm this winter with a satisfying mushroom and freekeh casserole. Don’t have freekeh? Don’t worry! Try quinoa, brown rice or barley instead.

Mushroom-Freekeh Casserole


  • 1 1/2 Tablespoons extra-virgin olive oil
  • 1/2 Pound brown mushrooms, cleaned and chopped
  • Fine grain sea salt
  • 1 Large yellow onion, chopped
  • 3 Cloves garlic, finely chopped
  • 1 Cups cooked freekeh
  • 2 Eggs
  • 1 Cup cottage cheese
  • 1/2 Cup sour cream
  • 1/4 Teaspoon mustard powder (optional)
  • 1/3 Cup grated parmesan or pecorino romano
  • Chopped fresh tarragon, for garnish

1. Preheat oven to 350 degrees F. Grease a medium baking dish with butter or olive oil.
2. Heat oil in a large skillet over medium-high heat. Add mushrooms and a pinch or two of salt. Saute until they’re slightly brown and have released their juices. Stir in onions and saute until translucent; add garlic and cook until fragrant. Stir in freekeh until mixture is combined. Remove from heat.
3. Add eggs, cottage cheese, sour cream, mustard powder and about 1/2 teaspoon of salt in a large bowl. Whisk to combine. Add freekeh-mushroom mixture to egg mixture, and stir to combine well. Transfer to greased baking dish. Add about 2/3 of the parmesan cheese to the top. Cover dish in foil. Bake for about 30 minutes, remove foil and continue baking for 20-30 minutes. The casserole is ready when it’s golden on the sides and hot. Garnish with remaining parmesan and chopped tarragon.

Recipe Adapted From: 101 Cookbooks.

Freekeh Breakfast Bowl
Why You Should Be Eating Freekeh

Read more: All recipes, Eating for Health, Entrees, Food, Side Dishes, Vegetarian, , , , , ,

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Katie Waldeck

Katie is a freelance writer focused on pets, food and women’s issues. A Chicago native and longtime resident of the Pacific Northwest, Katie now lives in Oakland, California.


+ add your own
7:34PM PDT on Oct 27, 2013

Thank you

12:03PM PDT on Oct 27, 2013

Love mushrooms...but don't know what freekeh is. Think I'll go with barley.

2:46PM PDT on Oct 22, 2013

Thanks. Good tips.

6:35AM PDT on Oct 15, 2013

Thank you Katie, for Sharing this!

2:09AM PDT on Oct 15, 2013

Thanks for sharing this Recipe

2:03AM PDT on Oct 15, 2013

Thank you :)

7:22PM PDT on Oct 13, 2013

Hulled barley(vs. pearled barley) is far more nutritious than freekah. Otherwise this looks really good. I printed it out.

1:00PM PDT on Oct 13, 2013


11:10AM PDT on Oct 13, 2013

Thank you.

11:10AM PDT on Oct 13, 2013

Wow, danke für das Rezept, ich liebe Pilze :)

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Disclaimer: The views expressed above are solely those of the author and may not reflect those of
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