The next time you’re after a mushroom recipe, look no further than this quick ‘n easy BAKED Mushroom Rice! It’s buttery, garlicky, with golden brown juicy mushrooms and the baked rice is beautifully fluffy.
The idea behind this recipe is that the gorgeous mushroom juice drips into the rice as it bakes – the best broth base ever!
Incredible, super easy mushroom recipe!
I think the two most common recipe questions I get are:
1. Can this be made with chicken breast? (Hands down, the most asked 😂)
2. Can this be made in the oven?
(Followed closely by the 3rd most asked question: Can this be made in a slow cooker? ;-))
So here’s the baked version of the popular Mushroom Rice recipe I shared a month or so ago. Here by popular demand – and it’s amazing!
You’ll love how the mushroom juices gets absorbed by the rice as it bakes!
How to make Baked Mushroom Rice
Here’s how easy it is to make this:
place the uncooked rice, broth and seasonings in a pan
top with garlic-butter coated mushrooms
bake! No stirring, no nothing!
And what comes out is extraordinary – golden brown roasted mushrooms on top of fluffy seasoned rice.
It did take a couple of goes to figure out things like the right amount of mushrooms. Too much mushrooms = too squished to go golden brown, too little = dried out rice. Quartered mushrooms work way better than sliced (cooks too quickly).
As the mushrooms cook, they do shrink considerably which reveals the surface area of the rice so you get gorgeous golden brown crunchy bits that get tossed through the rice. Also on the edges – cooks’ privilege, pick ’em all off for yourself! 😂
Stovetop vs Baked Mushroom Rice
As for which one I prefer – stove top or baked mushroom rice? I think there is a place for both versions in this world.
When time permits, I would probably still go for the stove top because I do think the rice gets a bit more flavour from the browning of mushrooms in the butter. And I just love how the rice gets stained dark brown.
But it does take more time to make. Constant stirring on the stove, an enormous pile of mushrooms cooked in 2 batches.
So from a practical perspective, I see myself making the Baked Mushroom Rice more frequently on a day to day basis. I am big on rice for a side dish.
Perfect, fluffy BAKED rice!
I know regular readers are probably sick of me saying this, so this is for the benefit of new readers / first timers who happen across this recipe – being of Japanese background, I was raised a rice snob. Mushy rice is a crime in my family.
I like my rice tender but not super soft which actually means it is overcooked. Fluffy rather than mushy.
That’s what this recipe yields. Fluffy rice.
It’s garlicky and buttery. The mushrooms are 80% browned (the part that remains in contact with the rice doesn’t brown) and I love that they are still juicy inside. The rice has absorbed all the broth AND the mushrooms juices. See how much the mushrooms shrank in the photos above? All that flavour ends up in the rice. 🙂
Mushroom Lovers – this one is for you! Go forth and enjoy! – Nagi x
WATCH HOW TO MAKE IT
Baked Mushroom rice recipe video! I must confess I had to shoot this in two sessions so you may notice the mushrooms look a little different in some of the clips!!
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Baked Mushroom Rice
Ingredients
- 650g (1.3 lb) mushrooms , quartered (Note 1)
- 50g (3.5 tbsp) butter , melted (hot, not cooled)
- 2 – 3 garlic cloves , minced (I use 3 – nice and garlicky!)
- Salt and pepper
- 1.5 tbsp olive oil
Rice:
- 1 1/2 cups long grain rice , uncooked
- 1 1/2 cups (375 ml) chicken or vegetable broth , low sodium
- 1 1/4 cups (315 ml) water
- 1 tsp dried thyme
- 1 tsp garlic powder
Finishes:
- 3 shallots / green onions / scallions , finely sliced
- 1 – 2 tbsp butter , optional
Instructions
- Preheat oven to 180C/350F.
- Place mushrooms in a large bowl. Pour over hot melted butter, add garlic, salt and pepper. Toss well.
- Place all the Rice ingredients in a baking pan – 22 x 33 cm / 9 x 13″. Mine is 30 x 24 cm / 12 x 9.5″ – don’t need to be exact here, but don’t stray too much from pan size.
- Mix and shake the pan to spread the rice out evenly.
- Spread the mushrooms over the rice – they will be partially submerged but should pretty much cover the whole surface area (to be the “lid” while the rice cooks).
- Drizzle over olive oil.
- Bake for 35 – 40 minutes or until mushroom is golden. Remove from oven and rest for 5 minutes.
- Finishes: Add extra butter (if using) and scallions. Toss through rice. Serve!
Recipe Notes:
Nutrition Information:
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LIFE OF DOZER
It’s hard to believe what is now a 40kg/80lb oaf was once so small he couldn’t get down stairs….. I still remember taking this shot. He was carrying on like a baby, whimpering because his stumpy legs were shorter than the stairs so he couldn’t make it down. So cruel that I had a giggle and snapped photos before swooping him up in my arms to rescue him!!! 😂
How do I find the stovetop version of this recipe?
Hi Deb – you can find it here: https://discountspot.info/mushroom-rice/%3C/a%3E%3C/p%3E
Can I use minute rice?
Hi Debbie, no it’s not suitable in this recipe sorry! N x
Hi Nagi,
Im excited to try this recipe, you think farro will work too?
Hi Megan, farro won’t work in this recipe as written sorry! N x
I love this recipe. But it takes about double the time to cook at 5000 feet. Beware fellow altitude bakers.
Oh sorry Anna, thanks for the tip, that’s good to know! N x
Awesome recipe! I just cut it down a bit to one cup of rice and used basmati. Soaked the rice for 30 minutes first. Used rosemary not a thyme fan. Pinch of sambal olek chili sauce. Yum, this is now a go-to recipe! Thanks so much!
Sounds great Dee!
you did not say when to add the broth
I have made this several times and it is delicious! I’m wondering if olive oil could replace the butter to make it vegan.
Hi Julie, you sure could (although I love the flavour & richness that butter gives) – N x
I like the stove top version, tossed into a casserole dish and baked/broiled with shredded parmesan on top! Best of both worlds!
Hi, Nagi. Can I make this a day ahead of time and leave in the fridge to bake the next day? I’m not sure if it would get soggy or if it would be fine.
Hi Jamie, no you can’t sorry, you’ll find it will affect the rice leaving it in a liquid overnight – N x
I made this last night, and it was great! Thanks for the recipe and directions!
You’re so welcome Renee, I’m so glad you enjoyed it!
Is there a way to make this in a slowcooker?
Hi Warren, I haven’t tried to be honest!
I just made this…only think I added was a bit of chopped fresh parsley during the final step (I had it on hand from the scalloped potatoes recipe that baked right along side it in the oven.) Bonus with this recipe, my kitchen smells amazing!
Perfect Lisa!
I added grated cheese to the top just before taking it out of the oven, it is now next level good…golden cheesy goodness. Thanks for all your wonderful recipes💕
I’m all for that! 🧀🙌
Hi Nagi! I modified this a bit by cooking the rice as you suggest, but then I sauté the mushrooms, garlic, and butter on the stovetop. When rice is done, I empty the pan on top. Next, I sear boneless, skinless chicken thighs and add them on top of everything. Next I cover and cook for 30 minutes. It is a crowd pleaser! Three other families received this yummy meal to celebrate new additions to their families or for recovery from surgery. 👍 from them all!
Sounds great Jen!!
Can you use long grain brown rice, (which normally takes 30 – 40 minutes to cook on stove).
Or is log-cooking white long rice best? Want to make for company tonight.
Thanks
Hi Katy, I talk about this in the recipe notes – N x
Yes – I did see your info on this right after I hit send – so I followed your advice using the brown rice. I served it with baked artichoke, spinach, cream cheese stuffed chicken breasts wrapped in bacon – and mashed butternut squash with carrots, and capers salad. Dinner for 7 – was lovely – next time I will try beef broth or veggie broth.
Thank you for creating this tasty, low-fuss recipe, N <3 KD
– Meant Caprese salad – auto-correct strikes again! LOL
Oh, Nagi, I made your rice recipe last week and it was soooo delicious. My husband and I loved it. We are having company for dinner this weekend so I am going to make it again. Can’t wait! Thank you for sharing.
You’re so welcome Marie!
Made this tonight cut the recipe in half as there is only 2 of us, I added some crumbled bacon on top and a dusting of parmesan cheese delicious 🙂
Well I followed just about everything except I had to add 1/4 cup wild rice because I ran out of regular. Sad to say because of this the recipe 😔☹️ is not working out.. I’ll try again another day.
Thanks I can’t w to make it!!
Hi–in my family I’m the only mushroom lover: how can this altered for two servings (actually two people if leftovers). Txs