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


William C.
William C1 years ago


Fi T.
Past Member 1 years ago

A refreshment

Elena Poensgen
Elena Poensgen1 years ago

Thank you

Elena Poensgen
Elena Poensgen1 years ago

Thank you

Carole R.
Carole R1 years ago

Thanks for the recipe.

Donna T.
Donna T1 years ago

thank you

Natasha Salgado
Past Member 4 years ago

Thank you

Sheila D.
GGmaSAway D4 years ago

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

Edgar Zuim
Edgar Zuim4 years ago

Thanks. Good tips.

Fred Hoekstra
Fred Hoekstra4 years ago

Thank you Katie, for Sharing this!