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!!! 😂
Do you cover the pan with a lid or tinfoil while cooking?
Nope! Need the mushrooms to go golden 🙂
I made this tonight with baked chicken thighs. So yummy! Thank you for this recipe! I will be doing this often!
That’s so great to hear Jessica! Thanks for letting me know! N xx
My dish just won’t thicken up, and I’m positive I followed the directions explicitly. I raised the temp after the initial 40 minutes and put it back in the oven for another 15 minutes but still just a liquidey mess. Has this ever happened to you?
Hi Jamie, I can say with absolutely confidence that it was not. With that length of cook time and the amount of liquid to rice ratio in this recipe, it should definitely be absorbed by then. Is there any chance your oven is quite weak, or you used the wrong type of rice?? 🙂 N x
thoughts about using brown rice??
Please see the notes for directions! N x
That looks delicious and I want to make it this weekend – just one question, for the brown rice version you described, does the amount of liquid need to be increased?
Thanks!
Hi Gabriela! Nope, same liquid!
Can this be made with riced cauliflower!
I haven’t tried, sorry!
I love mushrooms and will look forward to making this baked version! I do have two questions tho.
#1. In your recipe you mentioned the pan size. But mentioned 2 different sizes, a 9×13 and a 8×9. Those are quite different. Which one works best for this recipe?
#2. Could you double this recipe ( for family gatherings. Easter or Thanksgiving!) and if so would you suggest Doubling Every ingredient? and also What size pan would you use so that the rice cooked evenly and the Mushroom (TOP) browned evenly?
Thankyou!!
Kim
yes, you would need to double everything. and use two 9 inch by 13 inch pans
Oops, sorry! Wrong conversion into inches, it’s 12 x 9.5″ which is pretty similar in surface area to a 9 x 13″ 🙂 N x
Hi how many Grammes is 1 1/2 cups please?
270 g 🙂
Can you make this in the rice cooker or do you need some adjustments?
Hi Julie! I’m afraid this needs to be made in the oven, it won’t work in a rice cooker. 🙂 N x
I saw two questions that did not get an answer. Those noted that the rice did not cook at all. What would be the reason for that? And in your notes in the recipe you listed the 2-3 questions you get asked most frequently. I did not see an answer to those either. And those would be my questions:
Can you add chicken to this recipe?
Can it be cooked in a slow cooker?
Thanks,
Can you add chicken? I was thinking about making this tonight.
Hi Nancy! I can’t imagine what would cause the rice to not cook at all, it’s scientifically impossible unless the oven was far lower than what was required!!! I used those questions as an example of the 3 common questions I get, and I was referencing my original Mushroom Rice and the question about whether it could be baked 🙂 This won’t work in a slow cooker. N xx
Hi I just made this and my rice didn’t cook even a little bit in the 35 minutes. I double checked the recipe and I’ve done everything to the letter. Any suggestions?
Mine didn’t either but at about the 42 min mark, it was cooked very well and the recipe was awesome
Hi Angie, it sounds like something odd is going on, rice should definitely cook in 35 minutes!!! Is it possible that your oven is quite weak? That’s the only thing I can think. 🙂 N x
HI Nagi,
I cranked my oven to 400 and left it in there another ten minutes and it was done to perfection. Thanks!
That’s so great Angie!!
I made this last night with your roast leg of lamb recipe…both delicious. I thought this rice recipe would be lovely for Thanksgiving! I love mushrooms, my husband doesn’t so whenever I have company I like to make a recipe with mushrooms:)
That’s so wonderful to hear!! Thanks for letting me know Lyn – N x ❤️
Hi! I tried to make your recipe – followed your instructions to the letter – but neither my rice or mushrooms browned at all! What happened?
Hi Stacey – the rice doesn’t brown in the baked version, that’s the stove version!!! 🙂 N xx
Can this be made with brown rice instead if white?
Tried your baked mushroom rice last night. It was so delicious. Thanks for your inspiration Nagi.
Will be making this recipe often. Did not have shallots so used peas instead.
Do you rinse your rice?
Hi, I would like to try this recipe with basmati rice. I would like to know if the liquid amount will be the same for basmati rice.
This was simple and delicious! I added some asparagus too. Thanks for yet another winner Nagi. I’ll be making this very often. Also, this is my favourite picture of Dozer. Why is he so cute?!!!!
He uses his cuteness like a weapon. 😂
Pinned! I love the look and sound of this recipe and I can’t wait to give it a try. Found via Meal Planning Maven’s share of your FB video. And what a sweet little dog you have!
Thank you April! Hope you try it! N xx
Mushroom rice mmmm……. delicious. I did it on the stove and served it with fish curry. I will try the baked version next time. Love your recipes Nagi.
Oooh fish curry! YUM!!! N x