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!!! 😂
I made this for New Year’s Eve to go with Salmon! It was delicious. My guests loved it. Thank you for sharing it!
Hi I tried your recipe. Made it exactly as you said. Everything smells great but the rice is taking a very long time to bake. Now I hope it’s not completely dried out.
Hi Adrienne, sorry you had issues, can I ask what type of rice you’re using?? N x
You should put the directions for brown rice at the top of the page. I didnt read it until I had everything thrown together. Gonna try it without the tin foil anyways. Here I go
Made this for dinner this evening and it was outstanding my family really enjoyed.
Zeenat Gani..thanking you for the colourful.. Step by step. Recipe… I have cooked it… At so many… Events… Adding chicken strips.. Stirr fried… Diced.. Cold meat… All flavours.. Always a treat to all and increased quantities… On order at all events… Filling.. Nutricious and tasty at all times
This oven mushroom rice is awesome! Made it twice, then the third time I added cut up chicken breasts (uncooked) put in the rice with mushrooms on top! Well it was beautiful! Chicken so tender and did not change the taste….which is great. Def to make again! Thanks!!
I have been making variations on this since the recipe came out. It is a regular go to and I like to put parmesan or goat cheese after bake from time to time. Thank you for an easy and delicious go to, Nagi!
This was so yummy and satisfying, and really easy! I’ll be making this regularly. I also made the stovetop version, which was great too.
Hey Nagi Can I use other vegies, like sweet potato & other root vegetables instead of mushrooms 🙂 Thank you
Hi Susanne, this mushroom rice is all about the mushrooms sorry! N x
Love the video caption add butter – optional- not really !!!!
This was so good! Loved it and loved the fact I could put everything into a dish and put it in the oven. Helps with a 3 month old at home. Thank you, Nagi 😊
Absolutely delicious! I wouldn’t change a thing. I did the baked version but I’ll try the stovetop method too one day soon.
Thanks, really tasty recipe. Tried putting marinated chicken thigh on top of mushrooms mid-way though cooking time. it all needed to cook a bit longer but ended up working nicely. Even better the next day!
Hi Nagi made this for lunch yesterday, as i’m the only one to eat rice in the house and love rissotto this was perfect and delicious and portioned only for me now my go to busy lunch as quick to prep and easy to bake
You mentioned one of the top asked questions about this is if we can add chicken to it. I can’t seem to find your response or directions to add chicken thighs while cooking. Help? Thank you xx
Great easy recipe! I can see how it’s so versitile –easy to change up the herbs…Id like to try it with some small pieces of rotisserie chicken sometime. Thank you!
Yes that’s perfect Sharon! N x
Can I combine this recipe with the oven baked chicken recipe? Do I put the mushrooms at the same time as the chicken?
Oh wow this is gorgeous my whole family loved it
WINNER Valerie!! Fantastic! N x
Absolutely fabulous 👌
Cooked to perfection
The whole house really enjoyed it
Thank you.
That’s so great to hear Joanna!! N x
how many 1 1/2 cups long grain rice in grams?