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!!! 😂
Hi! I made this last night and it was fantastic! So garlicy and tasty! My broth was cold so it took around 50 min to be ready. Thank you!
Would this work with cauliflower rice?
Nagi,
What kind of mushrooms do you suggest for the Baked Mushroom Rice?
Hi Barbara, It’s all in the recipe – N x
Hi!! would this work with brown rice and if so would measurement of liquid needed change? cooking time?
Hi Sarah, all the directions are in the recipe notes – N x
Hi! I was wondering how this would work with quinoa rather than rice? If you have any advice I’d appreciate it! Thank you
Hi Braxton, You’d just need to adjust the cook time accordingly – N x
Nagi, I love your recipe and I will differently try this one out tonight do you have anything special for salmon
Hi Gustavo, just type salmon into the search bar and all my salmon recipes will come up for you – N x
We love this dish so much that I have made twice in a week. I put it in fb and told everyone that they need to try this. Delicious!!
I’m so so happy you loved it Kim!!!
I put the rice and broth/water in the microwave for about 6 minutes and then baked with the mushrooms. It cooked much better and faster!
Great idea Kathy!!
Can’t stop eating delicious and easy to make. Rice was perfectly done in 40mins, but my stock was boiling so this might be the issue for other cooks if they used cold stock. Thank you, Nagi, for precise instructions and lots of tips and description.
I’m so glad you loved it Anita – N x
Definitely not done after 40 mins. Followed the instructions precisely.
Hi Stefanie, sorry you had issues with this one – rice should definitely be done after 40 minutes!! What type of rice are you using? – N x
40 minutes wasn’t enough to cook short-grain rice.
I was very disappointed …the cooking time was not enough. The rice was hard…so I put it back in the oven for another half hour and then turned off the oven but left it in for over an hour…finally the rice was cooked and we will have it today…very tasty,
My husband and I made this, it is amazing. It is just as good the net day. Super easy, wonderful flavors. Thank you
Yes! It’s so good for left overs – I’m glad you both loved it Carey ☺️
Love it.
Great Sheryl!
Can this be frozen?
Are you making this with regular long grain rice or with Instant long grain rice? My guess is the regular but thought I better ask. This looks amazing!!!
Hi Susan – regular rice, not instant. ❤️
What adjustments can be made for wild rice? Cant wait to try this!
Hi Dawn, this recipe isn’t suitable for wild rice as the cook time is different, you can use brown rice – I have the directions in the recipe notes ❤️
Actually, if you use Bineshi Ghost Wild Rice, it would probably work fine.
Thank you for the reply!
I saw those but figured if didn’t hurt to ask! One more question – have you tried it in an Instant Pot?
Hi Nagi, I made this using brown rice and it cooked to perfection and was delicious. Thanks for the recipies
Wahoo Christine!! So glad it was a hit!
I am planning to prepare this dish for a cooking class I’m teaching. It’s for 24 people. Is it easy to quadruple the recipe for that sized crowd?
Unfortunately this rice didn’t turn out for me. Was somehow crunchy and mushy at the same time. I double checked and followed the recipe exactly using long grain white rice. After 40 mins, I removed the rice and let it rest. When I tossed it after 5 minutes. I saw that it actually wasn’t done at all and was a liquidy mess and rice was still crunchy. I tried to put it back in the oven, but I had already tossed it at that point, so there was really nothing to be done. Your chicken and rice bake recipe works 100% perfectly for me, so I will probably go back and compare the recipes and make sure to do it more like the chicken recipe. Flavor was great though, so I still have hope!
Rachel…this was what happened to me.
Made this last night and my family loved it! Since I only have medium grain rice and had rinsed it, I only used 2 cups of chicken broth (no water added). Turned out delicious! Thank you
Perfect!!
I’ve made this a few times now and I absolutely love it, this time round I added some soft feta when serving and it gave it an extra burst of flavour.
Thank you for all that you do, I truly enjoy all your recipes.
Sounds delicious Jemma!