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 🍄
- Mushroom Rice – cooked on the stove!
-
The most incredible Mushroom Risotto
- Beef Stroganoff and Chicken Stroganoff
- Garlic Butter Roasted Mushrooms
- Browse all Mushroom Recipes
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!!! 😂
As usually Dozer WINS!! Gorges puppy photo. Beautiful memories. Love rice and mushrooms, Thank you.
100%!!!
Could oil be used instead of butter for non-dairy version?
YES YES YES!!!
Baby Dozer is absolutely precious!!! This rice dish sounds great for a quick meal. The stove top version is delicious.
He was cute but a terror. Wait until you see tonight’s post!! 😂
This looks so good. Love mushrooms!
But I have to say I am loving little puppy Dozer more at this time. What a cuddly, furry, puffball of a puppy. Love him!
He was SO DARN CUTE!!!!
In your comments for brown rice after covering with foil and cpoking you say to cover with rice…..think it should be mushrooms 🙂
BAAAAAAAA!!!!! THANK YOU!!!!
Awwwwwww!!!! What a sweet furry face — not you Nagi, well yes, you’re sweet just not furry. This is a super recipe when you’re busy doing other stuff. But, like you, I do love browning my mushrooms first. They get such an intense flavor when they are sauteed. I can see why the recipe has been shared so much. I did the same. This is a recipe that belongs in everyone’s box. xoxo
BA HA HA! I did think for a moment you were referring to ME!!! 😂
That You so very much for this recipe, it looks sooo very good. I love recipes like this I’m so looking forward to making this one . And I do plan to share it with a few other People That I Know who will enjoy it.
I hope you love it Dana! N xx
Hi Nagi! You know how I feel about mushrooms; the more the merrier! This being baked is a nice option, especially if you are tending to other stovetop dishes or are at the grill. PS Reread your section on brown
rice 😉 Dozer was an adorable baby!
Top rice with rice….makes sense…..RIGHT?? 🙄
😳 Thanks for being my official proof reader! 😘
Neither hubby nor I eat rice but adore garlicy mushrooms. As with other rissotto recipes I’ve been substituting orzo pasta..any thoughts on liquid measures to ensure pasts cooks.
Hi Liz! Reduce the liquid by 1/2 cup, I think that will work great! N x
Puppy Dozer is adorable! I don’t blame you for snagging that pic before actually helping him down the stairs. Our Chester had back pain and was drugged up. He walked into a glass door and we burst out laughing instead of cuddling and giving him love. (We’re bad pet owners LOL)
Anyway, this baked mushroom rice sounds lovely! I might have to throw in some cooked chicken after to bribe the husband into eating it. LOL
Awww CHESTER!!! Dozer empathises!! 😂
If using parboiled brown rice (cooks in the same time on the stove as white rice), would I make this recipe as if it was white rice?
I’m not sure, sorry Mike, not sure about the liquid to rice ratios! N x
Liquid to rice ratio is the same for white rice and parboiled rice when I cook rice by itself.
Hi Mike! In which case it should most definitely work! 🙂 N x
Super; thanks.
Totally agree about baby Dozer!
How much weight of rice is 1 1/2 cups? I always cook my rice in the oven (saves messy boiling over on the stove top!) and for two of us I use a particular sized mug and add two mugs of boiling water. This looks likes a bit less than twice the volume of rice, is that to allow for the mushroom juices? We love your recipes, keep them coming!
Hi Jane! 1 1/2 cups rice is about 1 standard mug, as long as you use the same ratios it will still work! N xx
Nagi….I use to live in Hawaii as a child and was taught to wash my rice three times before cooking (we use a rice cooker and love how it turns out).
Do you recommend washing the rice first??
This baked mushroom/rice dish looks great and I will try it but am wondering if washing/not washing the rice would make an difference.
Thanks for your answer. I’m new to your site and have not tried any of your recipes yet however, your recent Caramelized pork is on my menu for this week and perhaps this baked rice dish too!!
Hi Kay! I do not because the rice we get here in Australia in packets is good quality pre washed 🙂 Feel free to do so though!! Hope you love the PORK! N x
Too cute ……. very much part of the Dozer fan club ….. I’m guessing the doggy-door behind him is obsolete now???
That’s at my mother’s house… and she had to get the door moved UP 😈
I wonder if it would work with riced cauliflower, and if it would alter the cooking time at all…. I’m sure it would be 100x better in the original form, but rice is a no-no for me.
I haven’t tried…. yet!!! Would love to know if you do!
Your recipe sounds good but I must admit Dozer has stolen my heart! 😀
😂
Hi Nagi,
So that’s the reason I didn’t hear your reply!!! I was waiting and waiting ! Do share more Japanese recipes (non alcoholic/ no pork ones plz ) ,
Your website is my to go one when I need no fuss and good food on the table !
I KNOW!!! I’m trying to pick out all the real messages from amongst all the spam!! 😩