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:
🍄 MUSHROOM LOVE 🍄
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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!!! 😂
This has become a family favourite, there are never any leftovers. I often top the rice with (boneless) chicken thighs along with the mushrooms. Comes out great, and bonus of a one pan dinner.
Fabulous Laura! I’m so glad the family loves it!
I always read your notes carefully…usually looking for tips on freezing and then reheating your casseroles. Mainly so I can prepare ahead of holiday meals. … Especially when dairy products are in the recipe. Please add these advisory notes ! I love all your recipes and precise instructions. BASICALLY YOU ARE AWESOME. Thank you.
Another amazing delicious dish from Nagi, thank you
You’re so welcome!! x
Gave this a try today, and everyone really enjoyed it. Plus, it’ll be easy to convert to a vegan version for my sister!
That’s so great to hear Mary! Thanks for sharing your feedback – N x
I tried both this recipe and the original one last weekend. They were both delicious, but I was a little heavy-handed (accidentally) with the garlic powder in the rice for this one and we had sa sgnificant amount left over. Yesterday was chilly and raining and was a busy one, so we diced the meat of a rotisserie chicken, sauteed some carrots and celry, combined that with the left over rice, and added chicken broth. THE SOUP WAS PHENOMENAL with that WONDERFUL MUSHROOM FLAVOR!!!
That’s great to hear Beverley! Thanks for letting me know! N x
A definite addition to Thanksgiving dinner. Will use a blend of ‘shrooms to make it more holiday festive!
Terrific to hear James!! Thanks so much for sharing your feedback – N x
How can I cut this recipe in half? I’m just 1 person and 6 servings is way too much for me to make. Does it freeze well? I’m hesitant. I hi I the texture of the mushrooms would change.
Thankyou, I love your recipes and your dog.💖
Forget the recipe feedback, I’m just glad you love my DOG! 😂
This is a seriously delicious recipe!
Made it tonight and will make it again and again!
That’s terrific to hear Kate! Thank you for letting me know you enjoyed this – N x
MY LIFE IS OVER!!!!!! MOTH is at it again and it’s worse than the 12 week challenge. Dry freaking July!
Not happy Jan!
On to a brighter note, I made this beauty last night and can’t wait to stuff down the leftovers today for lunch.
I was skeptical about cooking the rice in the over but it worked a treat. Buttery, fluffy and ever so garlicky.
Just bang it all in the oven and leave it for 40mins, how easy is that?
Ripper!
Made it last night, it was very good as is without any changes.
That’s terrific to hear Barbara! So glad you enjoyed this! N x
Thank you so much for this recipe! I’ve made it 2 weeks in a row when the 500g mushroom packs are on sale at coles and woollies. So simple to make and packed full of flavour, I’ve already told hubby I’m checking out your other recipes; flavourfull aussie style recipes, thanks again xo. P.s. can’t stop at one bowl, so good nom, nom, nom😋
So glad you enjoyed this Jessie! Thank you for letting me know. 🙂 Have a great weekend! N x
You never answered the question about chicken? I’m browning chicken thighs and sticking them in with the mixture before it goes in the oven – so i guess we’ll see!
Oh, my goodness! This was delicious tonight! Fluffiest rice I’ve ever made/eaten.
Wonderful! So glad you enjoyed this Jenny, thanks for letting me know! N x
This look delicious. Can the rice be replaced with quinoa? If so, how will the cooking instructions change?
I’m going to try quinoa using the ‘brown rice method’ that is in the recipe notes above
It worked very well withquinoa . I did use the method you suggested for when cooking brown rice . The quinoa was the most fluffy quinoa I ever made ! Thank you so much!
woah! game changer!!!!!!!!
Hi Erin! I’m afraid I haven’t tried this with quinoa yet 🙂 Sorry! N xx
Looks delicious! Would it work with parboiled rice?
Oh and how much salt and pepper do i need to add to the rice because I see you adding it in the video, but it doesnt say how much in the recipe
I make the stove top version. Maybe my button mushrooms were lacking in flavour but I think I would add some shitake next time to give it more of a mushroom flavour boost. Will definately be making it again and hopefully it will then be 5 stars 🙂
I added shiitakes in mine and it was fabulous! Plus it made my whole house smell SO GOOD. Thank you for the recipe, Nagi! I’m currently making my second batch of the week of this rice. My husband and I LOVE it. It’s perfect on its own or with protein added.
Great to hear you and your husband enjoyed this Becky! Thanks for letting me know 🙂 N x
Hi Rose!! The stove top version definitely has an edge because of the browning 🙂 N x
This was super yummy and easy!
LOVE hearing that Camille!!! So glad you enjoyed it! N x
Hi Nagi.
I am new to your web site but your recipes are so inspiring.
I have just finished making the mushroom rice and it is sensational. It actually turned out like the pictures that you posted. I was pretty smug about that.
Thank you so much for all the effort and thought that goes into every recipe.
I think that I have made at least 15 of your meals and a few of them I have remade as they were so delicious.
Thank you for making an ordinary cook look amazing. My husband and family thank you as well.
Kind regards
So glad you enjoyed this Julie! Thank you for letting me know! N xx
Hi I am desperate to make this but as there are only 2 of us it is far to much for us how would you change the recipe
Thank you
Hi Ann! Use the recipe scaler (click on servings then slide) to reduce recipe size, and make it in a saucepan 🙂 N x
Omg …all these years I’ve been making your recipes and I never noticed that .🤭