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!!! 😂
Never baked rice in an oven before as I only know how to use a rice cooker. Delicious! I was amazed by how much I got out of 1.5 cups of rice. It seems like a lot more than when I use a rice cooker.
Hi, love love love this !! So yummy. I was wondering if you can freeze it? I’ve never frozen rice is my life (it never lasts that long in our house), but I am making some meals for a friend with a new baby at home and would love to make this for her if it freezes ok.
Hi Sophie, this is perfect to freeze!
HI thanks for this and I cannot wait to make it! Was wanting to replace maybe 1/3 of the long grain rice with wild rice. Do you think that would increase the cooking time?
Hi Dawn, I wouldn’t suggest mixing rices as one takes far longer than the other to cook – N x
Should the oven be fan forced or not. Also should the broth and water be cold or warm.
Hi Helen, thats the temp for both fan/normal oven & I usually just use room temperature broth – N x
is it possible to use canned mushrooms? hope you are not shocked by the question but I prefer canned
Hi Sharon, I haven’t tried sorry – they may be too watery – N x
So delicious and simple, very yum…the family loved it!
Wahoo!
It was so easy! The flavor was so savory nd garlicky!
Thank you!
I’m so happy you loved it Theresa!
Can’t wait to try this as a side with BBQ chicken
Yes, the perfect combo Cheryl!
I added asparagus from the start. It was lovely!
I bought green beans to add…
Perfect Adele, I love asparagus!
Just wanting to know if this can be made without the butter as I can not have it! If so what and how?!! This looks amazing! I LOVE rice! Please help me!! I want to make this but am not sure how to make with out all the yumminess of butter that I so horribly miss!! Thank you!
I love the flavour from the butter here but you could substitute with oil if you can’t have it – N x
Thank you for answering Nagi! I actually eat oil free as well. I will try some things and see what I can come up with as this looks absolutely amazing! I totally appreciate you answering me tho! You recipes look amazing!
Always on the lookout for things that can be modified for my vegan daughter – this looks like a great one! Will be trying this tonight! Thanks Nagi.
Love to know what she thinks!
Do you cover it with foil?
Hi Angela, no need to cover, I hope you give it a go!
I really enjoyed it. I used portabella large cut them in slices to cover the rice, I love the taste. Decreased the recipe made it for 1 just for me. Baked it covered with foil for 25 min then took the cover off added extra oil and finished uncovered for 25 minutes more
Perfect Ellen!
it’s 32C right now so NO OVEN! LOL! I’ll be doing this on the grill stovetop for a celebratory lunch in the garden – going to serve it ‘room temp’ with some grilled mustard chicken and grilled veg. looking forward to it! Assuming it doesn’t rain, which it has (on and off) for the last 30 days. It feels like a swamp out there.
Sounds fabulous Musette!!
I was wondering if you have every double the recipe for the rice and if that would turn out, or is it better to make two batches?
The flavour was amazing but I’m not sure what I did wrong. There still seemed to be liquid in it and the rice wasn’t quite cooked. It was in the oven for 50mins.
Hi Tiffany, sorry you’re having trouble with this one – what type of rice were you using? – N x
I’ve made baked rice before but never like this!! It’s phenomenal – filed away!
Could shredded chicken be added to this?
Yes definitely! – N x
Hi! Thanks for sharing this baked mushroom rice recipe Its easy simple to prepare n cook. It taste so good.,..goes well with baked salmon!
Perfect combo Hyunika!
Going to it. With scrimp at last minute.
Perfect!