Roasted fennel with creamy short grain brown rice, gruyere, mushrooms, onions and white beans is a hearty vegetarian main. Topped with lemony dijon parmesan breadcrumbs, this Roasted Fennel Gratin is full of flavor and so satisfying.
A Hearty Vegetarian Fennel Recipe
Fennel is one of the many vegetables I knew nothing about prior to joining a community supported agriculture (CSA) program years ago. My CSA share was the first to introduce it to me. At first, I mostly ate it raw in salads. Shaved thin, it adds crunch and a subtle anise-like flavor to salads.
I started sautéing it and loved how this simple cooking method changed fennel’s assertive anise notes to a more mellow, earthy favor. Then, I started roasting it.
And let me just say, roasted fennel is game changer.
Roasting Fennel Transforms Its Flavor
Like most vegetables, roasting transforms the flavors through the caramelization of sugars, producing the most sublime sweet, earthy, nutty flavors.
Under high heat and with a bit of olive oil, fennel is transformed, becoming this tender yet meaty, flavorful vegetable.
There are crispy edges too (!!). But put pair roasted fennel with creamy brown rice, mushrooms, white beans, gruyere and a lemony-dijon parmesan bread crumb topping and you’ve got a fennel gratin recipe worth putting in your saved recipes pile!
At a Glance: How to Make Roasted Fennel Gratin
In this recipe roasted fennel takes center stage. Because fennel takes a bit of time to roast, you’ll start on it first. While the fennel is roasting, you’ll multitask, cooking and preparing the other ingredients.
- First, slice the fennel bulbs, and coat the fennel slices in olive oil. Roast the fennel.
- Second, while the fennel is roasting, cook the brown rice (for easy cooking, use my Fluffy Stovetop Brown Rice recipe), saute the onions and mushrooms, grate the gruyere and prepare the Parmesan bread crumbs topping.
- Third, in a large bowl mix the rice, beans, mushrooms, cheese, vegetable stock (or wine), fennel fronds, freshly ground black pepper, and salt. Transfer the mixture to a baking dish.
- Next, shingle the roasted fennel slices on top of the rice mixture.
- Last, top with the Parmesan bread crumbs and bake.
Bake until the gratin is golden or for a darker crust, you can broil it for just a few minutes towards the end of baking.
Love Mushrooms? Check out my collection of 20 Vegetarian Dinner Recipe Ideas With Fresh Mushrooms.
What to Serve with Roasted Fennel Gratin
Sharing this mushroom fennel gratin with a hearty leafy green salad or seasonal veggie is a delicious way to round out your menu. Here are a few side dishes that pair perfectly with this fennel and mushroom gratin:
Love fennel recipes? Then you’ll enjoy my Lemon Garlic Fennel Kale and White Bean Soup.
Traci’s Tips
- Share with a Big Salad: Once this roasted fennel gratin recipe is assembled, it bakes for about 20 minutes. Use this time to whip up a salad like this Vegetarian Kale Caesar Salad or Apple Cranberry Salad with Maple Buttermilk Dressing.
- Make it Vegan: Several makers have written in the comments how they made this recipe vegan. Here’s what they did:
- Dani “added a full bulb of chopped garlic to the mushrooms and left the cheese out.”
- Sharon made a homemade vegan gruyere and parm and subbed those.
- Janet said: “I substituted vegan cheese in place of gruyere and nutritional yeast in place of the parmesan.”
Roasted Fennel, Mushroom and White Bean Brown Rice Gratin
Ingredients
- 3 tablespoons + 2 teaspoons Extra Virgin Olive Oil
- 2 Large Fennel Bulbs with Fronds
- 1 cup (200 grams) Short Grain Brown Rice, about 3 cups cooked
- 12 ounces (344 grams) Crimini Mushrooms , stems removed and sliced
- 1 cup (120 grams) Yellow Onions, diced
- 15 ounces (425 grams) White Beans (Cannellini), drained and rinsed
- 1 1/2 cups (130 grams) Gruyere, grated*** (see note)
- 2 Lemons, one zested and juiced, the other for service
- 1/3 cup (70 grams) Vegetable Broth, low sodium, or white wine / dry vermouth (see note)*
- 1/2 teaspoon Fine Sea Salt
- 1 teaspoon Fresh Ground Pepper
- 1/3 cup (20 grams) Breadcrumbs , use homemade sourdough breadcrumbs if you can (gluten free if needed)
- 1 tablespoon Dijon Mustard
- 2 tablespoons Fresh Grated Parmesan Cheese**, (see note)
Instructions
Get Ready:
- Preheat oven to 425 Fahrenheit (218 Celsius) and place oven rack in the center of the oven. Spray a 9.5 X 12.5 inch (24 x 32 centimeters) gratin or casserole dish with cooking spray. Set aside. Line a sheet pan with parchment paper. Using your hands or a brush, spread one tablespoon of olive oil all over the parchment paper. Set aside.Â
Prepare & Roast the Fennel:
- Cut the fennel fronds off the bulb and chop the herbaceous parts to yield about 1 tablespoon. Set aside. Trim the top of the fennel and just a little off the base. You'll want to keep the fennel in tact at the base as much as possible so that the wedges won't fall apart. Cut fennel in half from top to bottom, then slice in 1/4 inch (25 millimeters) wedges placing the wedges close together but not touching on the sheet pan.
- Brush wedges, throughly with remaining olive oil (you may have some olive oil left over and this will vary depending on the size of the fennel). Roast in oven for 30-35 minutes, checking on them at about 25 minutes. They should caramelize (turn a darker color but not burn). Some will be lighter in color, others will caramelize more-so than others. This is okay. Overall, they need to be tender.
Make the Rice Mixture:
- While the fennel is roasting, cook the brown rice using my Fluffy Stovetop Brown Rice Method or package directions. Add the cooked brown rice to a medium mixing bowl (it's okay if it cools off – but resist to make it a day ahead as the rice tends to dry out in the fridge. The moisture from fresh coked rice adds creamyness to this dish). Â
- In a large sauté pan add 2 teaspoons of olive oil and heat on medium until shimmering. Add the mushrooms, spreading them out in a single layer as best you can and stir only occassionally, about every two minutes for 9-10 minutes. We want them to sear. Add the onion in with the mushrooms and sauté for about 4-7 minutes or until the onions are softened.
- Add the mushroom/onion mixture to the mixing bowl with the rice. Mix in the beans, Gruyere, zest of 1/2 a lemon, 2 tsp of the minced fennel fronds, juice of one lemon, broth or wine, 1/2 teaspoon salt and 1 teaspoon ground black pepper. Taste to adjust seasoning as needed. Spoon into prepared gratin or casserole dish.Â
Make the Parmesan Crust:
- To make the crust, in a small bowl, mix the breadcrumbs, dijon, parmesan, pinch of salt and zest of 1/2 a lemon. Set aside.
Bake:
- Reduce oven temperature to 400 Fahrenheit (204 Celsius). Arrange fennel wedges over the top of the rice mixture, flipping each wedge over so that the darkest caramelized side is up, shingling if needed to fit all the fennel on top. Spread the bread crumbs evenly over the gratin.
- Bake uncovered for 20-25 minutes, or until the cheese is melted and gratin is warmed through. Check the gratin half way through baking to make sure the breadcrumbs aren't getting too dark. If so, lay a piece of foil over the gratin. Â *You can see the difference in the blog post photos and video below the difference in roasting and baking just a bit longer for darker breadcrumbs and fennel. You can also broil the gratin 1-2 minutes for a darker crust.
Serve:
- Sprinkle remaining cut fennel fronds over the top. Serve with lemon wedges and more parmesan if desired.
To Store:
- Store in covered container for up to three days. When reheating, add a few teaspoons of water and cover. Reheat at 350 Fahrenheit (180 Celsius) for about 20 minutes.Â
Video
Notes
Nutrition
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Made it? Leave a comment below!
The most helpful comment may include recipe rating, feedback, any modifications or helping other commentors.
This was a lovely dinner for my husband and I. It has so many things I love in one unique dish!! I was worried about the rice turning to mush with an added 20 min bake time but it was perfect. I served it over some sauteed kale I had from the previous night alongside some chicken breast. Wonderful meal, thank you for sharing.
Hiii Ana! Thank you for your note! SO happy you and your husband enjoyed the recipe. This recipe is the moment I discovered roasted fennel! I love your addition of kale.
This looks beautiful and it’s my kind of recipe! I have a couple luncheons coming up I would like to make this for. Would you recommend assembling ahead of time? I’d like to make it the evening before and have it ready to go in the oven.
Hi Laura – thank you for your note! While I’ve not tried making this gratin ahead of time, I wouldn’t hesitate assembling, covering and refrigerating and resting in the fridge overnight. I’m thinking however, I’d whip up the bread crumb/mustard topping and add it just prior to baking. That way it doesn’t have a chance to become soggy. I hope you and your luncheon attendees enjoy it!
I made this today and it is truly delicious – thanks!
Thank you for your note, Tamara! So happy to hear… I looove this recipe too! :D
Thank you so much for the wonderful recipe! I made this tonight for my husband and mother-in-law and we all couldn’t stop talking about how delicious it was afterwards! I did try white wine in place of vegetable broth and thought it really added a great flavor to the dish. Thanks again!
I loved reading your note, Megan! That fennel is transformed, right? So happy y’all enjoyed the recipe and you used white wine! Hooray! Thank you for sharing!
Hi Traci, this look incredible! I keep scrolling back and forth enjoying the presentation and the quality of your photos! Fantastic work!
Thank you so much Elaine!
This looks absolutely amazing! I can’t wait to try it. I was wondering if you could substitute the brown rice with farro?
Hi Ellen and thank you! Although I’ve not tried it, I’m sure farro would be a fine substitution!
Make sure you caramelize the fennel!!! I was rushing and it didn’t get as brown as I would have liked. The dish is still amazing though! I used applewood smoked gruyere and boy was it good – didn’t even miss the meat.
I loved seeing your post on Instagram of this recipe, Chris! Thank you for sharing there and here. I love the addition of smoked gruyere… that sounds fabulous! Hooray for not missing meat! :D
After having made your Vegan Chocolate Hazelnut Cake with Whipped Ganache, I knew I would love this savory dish, as well! Pure deliciousness, comfort and beauty. I doubled both the fennel and the crumb mixture My husband, who loved it, said it reminded him of stuffing but that just sounded crass to me :) It is much more sophisticated than that! Looking forward to more good eats!
So happy you enjoyed this (and the cake), Debbie! I have to agree with you regarding the stuffing comment – hehe! Love the idea of doubling the fennel too… It is SO good roasted. Thank you for your note and sharing with us!
Hi. I had some silly ingredient problems BUT it still came out delicious. I went to 3 stores and was unable to find short grain brown rice. Then I left my onions at the grocery store. I tried it with long grain brown rice and it worked although I will still look for short grain. I am currently enjoying the leftovers. The lemon adds the perfect brightness. This will go onto my recipe roster. Thank you!
Oh Patty! I had to giggle at your ingredient problems… I had the same issue just this past Saturday (!!) I couldn’t seem to pull it together, running out of this then that… then forgetting to get something at the store, having to turn around and go back! aaack!! So happy the recipe turned out well regardless of the initial issues. And I agree… the lemon gives it such a nice brightness. Thank you for sharing with us Patty!!
Hi, Tracy,
So loved your article! What a beautiful place you live in. I tried your recipe and it was a hit with my husband and me. I am not a fan of anise at all so I had reservations about making it. But the picture looked so good I had to try it. What a pleasant surprise to my taste buds! Cooking fennel changed it a lot. Very mild and moist. Looking forward to trying more fennel recipes in the future from your website.
Thank you for your note and kind words, Claudia! I’m so happy you and your husband enjoyed the gratin. You know, I was hesitant on fennel for the longest time… not too sure about the anise flavor and what in the world it would taste good with. But, I’m so glad I gave it more opportunity to shine. Isn’t roasted fennel fabulous?! You’ve given me the nudge I need to develop more fennel recipes! :D