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 am making this tonight to take to a dinner book club. I had an old recipe from the 1950’s that used mushrooms from a can! Don’t think they knew about fresh back than. And you sautéed the rice (they insisted on Uncle Ben’s) & chopped onion in a CUBE of margarine. Then baked. It was delicious but I know this is gonna be so much better!!
I’m using jasmine rice and I sautéed slowly in 2 Tablespoons butter first. I don’t want it sticking.
This recipe is just delicious!!! I didn’t change anything. I might add to it next round, but I love it as written. It kind of reminds me of a dirty rice. I’d like to try throwing in some chicken livers…
That’s terrific to hear Nancy! Thanks for taking the time to let me know – N x
Any reason not to use all vegetable broth, or will that make it too salty?
Have you used brown rice with this recipe? If so do you need more broth or to cook it longer?
Please see the notes! 🙂
I add a can of artichokes!
YUMMMM!!!
Hi Nagi!
Can I freeze this?
Fresh is better but yep it will freeze fine 🙂
Thank you so much for a quick reply! You are my “go to” for recipes and ideas. I no longer scour web sites or Pinterest. i just ask myself, “What would Nagi do?” !
Happy holidays to you and Dozer.
Galina
Can this be made in a casserole slow cooker, wanted to make for Christmas?
Hi Ann, I’m afraid not, need the liquid to evaporate 🙂 N x
I made this last night. Between my mushroom obsession and love of quick & easy recipes, I’ve been meaning to try it since I saw the post.
Like some others, I had to leave it in the oven about 10-15 minutes longer to cook all the rice but that just made the top extra crunchy and delicious. This was filling and tasty but I felt like it was missing a little something.
I figured out the missing element the next morning when I heated it up for breakfast with an egg on top! This is the type of dish that is better the next day and the fried egg with runny yolk put it over the top. I also like that this is gluten free and easy to make vegetarian. I really struggle to feed my ‘high maintenance’ friends and this recipe is a keeper.
Thank you!
Ooh WOW! What a great idea to add EGG!!!! N xx
Can I use a glass baking dish or will that mess it up?
Hi Sarah, that should be fine 🙂
hi there!
I’m thinking of making this for the baby, but she’s allergic to diary and wheat, is there anything i can replace the butter with? thank you!
Hi Valerie! Just use olive oil 🙂 N x
I’ve tried making this three times now following the recipe exactly with white rice and everything and after it being in the oven for 60 minuets the rice is still uncooked and there’s lots of liquid still in the pan. I’ve even upped the temp after the initial 40 minuets and still no luck
Sounds like you may need a new stove. However, my stove took way more than 40 mins to bake the rice. I used brown and black rice though. They usually take longer.
Hi Donald, I’m sorry to say it sounds like your oven must be quite weak!! This should definitely be more than cooked by now 🙁 N x
Your recipe looks fabulous and I am going to make it today. I am going to add precooked sliced chicken breasts strips that I wil cut into chunks and bury them in the rice before I put the mushrooms on top. It should be yummy!
Mmmmm sounds delicious!
What is your favorite brand of long grain rice?
Sunrice 🙂 I’m in Australia
Thanks for the recipe it truly looks delicious. In regards to the quantity of rice, I wasn’t sure if you meant an actual measuring cup worth or a special rice cooker cup worth. I remember a completely different persons recipe mentioned cups however they meant the special rice cooker cup and tir you got it wrong it threw the proportions out. I wasn’t sure what to do here so I used the special rice cooker cup worth however it seems the rice is mushy and stuck together. I also baked it on the bottom tray with chicken drumsticks on top shelf in the same oven. Not sure if that also affected the result. You’re advice is appreciated thank you 🙂
I’m using Jasmine rice, and I’ve had it in for 35 minutes now. Still very liquidy and rice undone. Not sure what the problem could be. I don’t have an issue with oven temp that I know of. The rest of the meal is ready….
Hi Ilka! It might take 5 – 10 minutes longer, suggest cranking up the heat a bit. N x
Looks great. I want to bring to a potluck. Any tips for making it ahead of time and reheating?
Hi Harmony! Just microwave 🙂 Reheats SO well.
Hi, I made this dish the other night after seeing it earlier on fb and it was DELICIOUS, I was a little short on the butter, so I up the olive oil, I also chopped green onions in and sauteed my mushrooms and minced garlic before adding it to the rice (lover of green onions)…..this will be added to my holiday menu…..thank you for sharing!!!
That’s terrific to hear Von! So glad you enjoyed this, thank you for letting me know! N x
This rice is amazing! I added some chicken drumsticks to the pan and used brown rice. Our 1 year old was stuffing it in his mouth with two hands. I’m already thinking of when I can make this again. 🙂
That visions of your 1 yo… 😍
Can I add chicken. This sounds scrumptious and I wanna make tomorrow If so wat kind of chicken
Hi Ann! You could add some chopped up thighs into the rice, if you want? Should be thigh because it’s juicier than breast which will dry out in the cooking time 🙂
Followed directions to the letter. After 65 minutes, the rice was still uncooked, the mushrooms were barely edible, tons of liquid remaining. What might be wrong?
Also, seems like a lot of liquid (almost 3 cups of liquid and 5 tbsp of liquid fats). Are the proportions correct
Yep, you lose a lot of liquid because it’s baked 🙂
Did you use instant rice because my whole grain rice wasn’t done in 30 minutes
Hi Shannon! Brown rice will take longer, please see the notes!