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!!! 😂
The recipe calls for 1 1/2 cups broth and 1 1/4 cups water. Instead of using the water – couldn’t you just use all broth totaling 2 3/4 cups?
Hi Nagi, big fan of your recipes.! This one didn’t come out as flavourful as I would have liked, but I think that’s totally on me and the stock cube I used, so still gave it five stars. My advice is to use a very flavourful stock, especially because the addition of the water dilutes it further. After resting. I did add a few splashes of soy sauce which improved the flavour. Didn’t finish with scallions as I didn’t have any, but I’m sure that, too, would help boost the flavour without taking from the delicate flavour of the mushrooms. Used jasmine rice. Thanks Nagi!!!
OMG! You didn’t warn us how scrumptious this smells while it is baking. It drove me crazy… and then, it tasted as good as it smells. Thanks for a delicious, almost-effortless recipe.
Can this be made ahead of time Nagi?
Yes you can Sue! N x
Thank you! Best news I’ve had all week 😁
Made this last night, The mushrooms were garlicky and golden and the rice was light and very tasty. It was a delicious dish and will definitely make it again
Are you sure that the water (in addition to the broth) is necessary? After 40 minutes at 350, the rice was still swimming in liquid. I had to bump the oven to 400 and cook it for another hour extra until there was no more liquid. I also found the dish quite bland and tasteless, is the stovetop version more flavorful?
Hi Stephanie – I do like the stovetop version better but this one usually has a lot of flavour. Flavour depends on the quality of the mushrooms. You do need that amount of liquid – rice is usually 1 to 1.5 or 1 to 2 ratio depending on the type of rice used. Can you tell me what type of rice you used? N x
Hi Nagi, thanks for your reply! I used long grain white rice from Uncle Ben’s.
Could you make this with wild rice?
I am trying it with wild rice tonight!! I think it’s going to be amazing!!
Hi Nagi, this one looks amazing and would like to make it a little ahead for guests from away. Do you think it could be made a few days ahead then reheated or even frozen?
One of my favourite meals I’ve cooked so far! Thanks for such an amazing recipe. Can’t wait to make it again.
So glad you enjoyed it! N x
Hi Nagi, this recipe looks amazing and I am excited to try it. Can you send me the stove top instructions please. Thank you
Hi Sandy, yes it’s linked in the recipe but here it is for you: https://promotown.info/mushroom-rice/%3C/a%3E N x
I just made this for my lunches next week delicious. I added fried onions and chicken to it plus some soya sauce 😋
can I substitute brown rice?
This is delicious! The flavours are perfect. The recipe is super easy. I don’t eat meat so I ate the rice as a main meal with a spinach salad on the side. So so good!
Nagi… can I use field mushrooms for this recipe.
Sure can Jane – enjoy!!! N x
Can I replace the rice with bulgur?
Do you cover the dish while baking with foil or leave uncovered.
Uncovered here Shirley! N x
I’ve made this a few times and it’s always delicious. Sometimes however I do tweak it with extra veg. Such a simple way to cook rice that never ever fails to deliver.x
can you make this in a electric skillet? and how to do it thank you
What an amazing recipe. Will definitely be making this. Thank you so much. I tell everyone about you and your amazing recipes. You have the best ones out here. We are having family day today here in Canada. Have a wonderful day.
Nice one Nagi! Goes really well with your Sticky Pantry Chicken Thighs. Yummo!