Baked Mushroom Rice

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:

1. place the uncooked rice, broth and seasonings in a pan

2. top with garlic-butter coated mushrooms

3. 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

Author: Nagi

Prep: 10 mins

Cook: 35 mins

Total: 45 mins

Rice

Western

4.93 from 63 votes

Servings6

Tap or hover to scale

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Recipe video above. The oven baked version of the wildly popular Mushroom Rice! The idea behind this recipe is that the mushrooms act as a "lid" over the rice as it bakes, and the mushroom juices drip into the rice - best broth ever! The rice is FLUFFY, garlicky and buttery, and the mushrooms are golden brown and juicy inside. 

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:

1. Perfect quantity of mushrooms is when they cover the surface area in a single layer. That way, they will act as a "lid" for the rice as it cooks, then as the mushroom shrinks it allows most of it to brown (the part touching the rice doesn't brown).

If you have large mushrooms, about the size of a golf ball, you can use up to 750g / 1.5 lb because there will be less mushrooms (by quantity, not weight) so less covering the surface.

If the mushrooms are piled up too high, they won't brown as much and also the rice will be on the soft side because less liquid will evaporate from the rice as it cooks (because of the mushrooms covering the surface area).

2. RICE TYPE: This recipe is best made with long grain rice because it's less sticky than short and medium grain. Basmati and jasmine will also work - around the same cook time. Medium and short grain rice will work but the rice will be a bit stickier (because that's how short grain rice is).

Risotto and paella rice is not suitable. For BROWN RICE, do not top with mushrooms at the beginning. Cover with foil, bake for 30 minutes. Then remove foil, top with mushrooms and bake uncovered 30 - 35 minutes until mushroom is golden. I haven't tried this recipe with quinoa or cauliflower rice.

3. SERVINGS: Serves 6 to 8 as a side.

4. Nutrition per serving, excluding the extra butter.

Nutrition Information:

Serving: 240gCalories: 251cal (13%)

Keywords: Baked Rice, Mushroom Recipe, Mushroom Rice

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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!!! 😂