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Mediterranean Diet Recipes

Brown Rice Penne Macaroni and Cheese with Mushrooms

A healthier take on classic comfort food with, made with a rich, flourless cheese sauce combining garlic, Greek yogurt, milk, and mozzarella, this dish is both gluten-free and delicious. Layered with sautéed baby bella and shiitake mushrooms, flavored with fresh thyme and a squeeze of lemon, it brings a Mediterranean twist to a beloved favorite. Using brown rice penne pasta, this dish is light yet comforting, perfect for when you want a wholesome meal that doesn’t compromise on flavor.

Serves 4-6

  • 2 cups cucumber, diced (cold)
  • 2 cups tomatoes, diced (cold)
  • 1/4 cup red onion, finely chopped (hot)
  • 1/4 cup fresh parsley, chopped (hot)
  • 1 tsp dried mint (hot)
  • 3 tbsp lemon juice, fresh (cold)
  • 1 tbsp olive oil (hot)
  • 1 tsp kosher salt (hot)
  • 1/2 tsp black pepper (hot)
  1. Dice the cucumbers and tomatoes, and finely dice the red onion into a medium bowl.
  2. Add chopped fresh parsley, and dried mint to the salad.
  3. Add fresh lemon juice, salt and pepper and mix to combine.
  4. Next, drizzle the olive oil over the salad and give it a final toss.
  5. Taste again for salt and pepper.
  6. Serve immediately

Ingredients:

  • 8oz. baby bell mushrooms, sliced
  • 8 oz. shitake mushrooms, sliced
  • 5 cloves garlic, minced
  • 1 package, brown rice penne pasta
  • 4 sprigs, fresh thyme
  • ½ lemon, juiced
  • 16 oz. shredded mozzarella cheese
  • 5.3 oz Greek yogurt
  • 1 tbsp kosher salt
  • ½ tsp black pepper
  • 1 tsp garlic powder
  • ¼ tsp ground nutmeg
  • ¼ - ½ cup of 2% milk

Instructions:

  1. Bring a large pot of water to a boil and be sure to season the water well with salt. Cook the brown rice penne pasta until al dente, about 12-15 minutes. Drain, and set aside.
  2. On medium heat, add 2 tbsp of olive oil to the pan, then add 3 cloves of minced garlic, and the sliced mushrooms and begin to cook down. After a couple of minutes, season with kosher salt and black pepper, and fresh minced thyme
  3. Once the mushrooms are cooked and tender, add the fresh lemon juice and a little more salt so the mushrooms are tangy, rich in garlic flavor, and seasoned nicely. Simmer for a moment and then turn off the heat. Reserve the mushrooms for when you’re ready to layer the mac & cheese in the casserole dish.
  4. To make your cheese sauce, bring a saucepan to medium heat and add olive oil and 2 cloves of minced garlic, and cook for a moment, then add your yogurt to the pan, and turn the heat to low.
  5. To the yogurt, slowly whisk in the shredded mozzarella cheese, adding a bit of milk to thin out the sauce. Keep the temperature on low, do not allow to boil. Season the cheese sauce with salt, pepper, garlic powder, and nutmeg
  6. Stir to combine and remove from the heat so that the yogurt does not curdle, then add the cooked pasta to the mixture
  7. Turn oven on to broil
  8. In a casserole dish, drizzle and coat the bottom with extra virgin olive oil
  9. Begin layering the penne and cheese pasta on the bottom, then a layer of mushrooms on top, and then another layer of pasta, another layer of mushrooms, then pasta, then mushrooms one more time.
  10. Broil in the oven for 5-6 minutes, and serve!

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