• Skip to primary navigation
  • Skip to footer navigation
  • Skip to main content
  • Skip to primary sidebar

RecipeTin Eats

Fast Prep, Big Flavours

  • My RecipeTin
  • Recipes
  • Recipes By Category
    • Mains
      • Chicken
        • Chicken mince
      • Beef Recipes
        • Ground Beef (Mince)
      • Pork
      • Lamb
      • Turkey
      • Shrimp / Prawns
      • Salmon
      • Fish
      • Salad Meals
    • Quick and Easy
    • Soups
    • One Pot
    • Stews
    • Slow Cooker
    • Sides
      • All
      • Vegetables
      • Show Off Salads
      • Rice
      • Potato
    • Pasta
      • All
      • Pasta bakes
      • Pasta salads
    • Sweet
      • Cake recipes
      • Cupcakes & Muffins
      • Cookies
      • Puddings & Cosy Desserts
      • Bite Size
      • Pies
      • Slices & Bars
      • Frosting & Icing
    • Cuisine
      • Asian
        • All
        • Stir fries
        • Noodles
        • Soups
        • Chinese
        • Japanese
        • Korean
        • Thai
        • Vietnamese
      • French
      • Greek
      • Indian
      • Italian
      • Mediterranean
      • Mexican
      • Middle Eastern
      • South American
    • Dietary
      • Gluten Free
      • Low Calorie
      • Vegetarian
    • Other Categories
      • BBQ
      • Breakfast
      • Burgers
      • Cocktails
      • Party Foods
      • Rice Recipes
      • Roasts
      • Sandwiches & Sliders
  • ✨Special✨
  • Collections
  • About
    • Me
    • RecipeTin Meals
    • Free Recipe Books
    • Contact
    • eBooks
      • The Food Photography Book
      • Chicken Wings Cookbook
    • Food Bloggers Central
    • Nitty Gritty
      • Policy: Use of Recipes & Images
      • Privacy & Disclosure
Home Quick and Easy

Baked Mushroom Rice

By:Nagi
Published:16 Oct '17Updated:16 Apr '21
355 Comments
Recipe v Video v Dozer v

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!

Baked Mushroom Rice - buttery, garlicky, golden brown juicy mushrooms and fluffy rice, all baked in one pan! recipetineats.com

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!

Baked Mushroom Rice - buttery, garlicky, golden brown juicy mushrooms and fluffy rice, all baked in one pan! recipetineats.com

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.

Baked Mushroom Rice - buttery, garlicky, golden brown juicy mushrooms and fluffy rice, all baked in one pan! recipetineats.com

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! 😂

Baked Mushroom Rice - buttery, garlicky, golden brown juicy mushrooms and fluffy rice, all baked in one pan! recipetineats.com
Golden brown crispy rice on the edges – my favourite part!

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.

Baked versus Stove Top Mushroom Rice recipetineats.com

Baked Mushroom Rice - buttery, garlicky, golden brown juicy mushrooms and fluffy rice, all baked in one pan! recipetineats.com

Baked Mushroom Rice - buttery, garlicky, golden brown juicy mushrooms and fluffy rice, all baked in one pan! recipetineats.com

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!!

Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.

Baked Mushroom Rice - buttery, garlicky, golden brown juicy mushrooms and fluffy rice, all baked in one pan! recipetineats.com

Baked Mushroom Rice

Author: Nagi
Prep: 10 mins
Cook: 35 mins
Total: 45 mins
Rice
Western
4.91 from 66 votes
Servings6
Tap or hover to scale
Print
  • 6846
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
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

🍄 MUSHROOM LOVE 🍄

  • Mushroom Rice – cooked on the stove!

  • The most incredible Mushroom Risotto

  • Beef Stroganoff and Chicken Stroganoff

  • Salisbury Steak or Chicken with Mushroom Gravy

  • Garlic Butter Roasted Mushrooms

  • Pizza Stuffed Mushrooms

  • Chicken Breast in Creamy Mushroom Sauce

  • Mushroom Soup

  • 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!!! 😂

Previous Post
Homemade Frozen Pizzas (Quick ‘n Easy)
Next Post
Hummus

Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

Read More

Free Recipe eBooks

Join my free email list to receive THREE free cookbooks!

Related Posts

Overhead photo of chicken shawarma

Chicken Shawarma (Middle Eastern)

Close up of crispy toasted bread scooping up Baked Brie

Baked Brie

Overhead photo of Mexican Corn Salad

Mexican Corn Salad

More Quick and Easy

Reader Interactions

Leave a Comment Cancel reply

Your email address will not be published. Required fields are marked *

Cooked this? Rate this recipe!




355 Comments

  1. Stephanie says

    November 8, 2021 at 12:16 pm

    Are you sure that the water (in addition to the broth) is necessary? After 40 minutes at 350, the rice was still swimming in liquid. I had to bump the oven to 400 and cook it for another hour extra until there was no more liquid. I also found the dish quite bland and tasteless, is the stovetop version more flavorful?

    Reply
    • Nagi says

      November 10, 2021 at 4:23 pm

      Hi Stephanie – I do like the stovetop version better but this one usually has a lot of flavour. Flavour depends on the quality of the mushrooms. You do need that amount of liquid – rice is usually 1 to 1.5 or 1 to 2 ratio depending on the type of rice used. Can you tell me what type of rice you used? N x

      Reply
      • Stephanie Galt says

        November 11, 2021 at 3:13 am

        Hi Nagi, thanks for your reply! I used long grain white rice from Uncle Ben’s.

        Reply
  2. Christie says

    November 1, 2021 at 2:47 am

    Could you make this with wild rice?

    Reply
    • Wanda says

      December 10, 2021 at 1:59 am

      I am trying it with wild rice tonight!! I think it’s going to be amazing!!

      Reply
  3. Kathy says

    October 31, 2021 at 12:50 am

    Hi Nagi, this one looks amazing and would like to make it a little ahead for guests from away. Do you think it could be made a few days ahead then reheated or even frozen?

    Reply
  4. N says

    October 27, 2021 at 7:02 am

    One of my favourite meals I’ve cooked so far! Thanks for such an amazing recipe. Can’t wait to make it again.

    Reply
    • Nagi says

      October 27, 2021 at 4:04 pm

      So glad you enjoyed it! N x

      Reply
  5. Sandy says

    September 22, 2021 at 6:47 am

    Hi Nagi, this recipe looks amazing and I am excited to try it. Can you send me the stove top instructions please. Thank you

    Reply
    • Nagi says

      September 22, 2021 at 5:48 pm

      Hi Sandy, yes it’s linked in the recipe but here it is for you: https://www.recipetineats.com/mushroom-rice/ N x

      Reply
  6. Victoria Gibson says

    July 5, 2021 at 3:48 am

    5 stars
    I just made this for my lunches next week delicious. I added fried onions and chicken to it plus some soya sauce 😋

    Reply
  7. Gail H Wilson says

    June 16, 2021 at 9:39 am

    can I substitute brown rice?

    Reply
  8. Sarey J says

    June 3, 2021 at 10:25 am

    5 stars
    This is delicious! The flavours are perfect. The recipe is super easy. I don’t eat meat so I ate the rice as a main meal with a spinach salad on the side. So so good!

    Reply
  9. JANE says

    May 1, 2021 at 9:14 am

    Nagi… can I use field mushrooms for this recipe.

    Reply
    • Nagi says

      May 1, 2021 at 6:05 pm

      Sure can Jane – enjoy!!! N x

      Reply
  10. Cristina says

    April 29, 2021 at 4:22 pm

    Can I replace the rice with bulgur?

    Reply
  11. Shirley says

    April 24, 2021 at 12:10 am

    Do you cover the dish while baking with foil or leave uncovered.

    Reply
    • Nagi says

      April 24, 2021 at 2:30 pm

      Uncovered here Shirley! N x

      Reply
  12. Carol Ryan says

    April 11, 2021 at 1:52 am

    5 stars
    I’ve made this a few times and it’s always delicious. Sometimes however I do tweak it with extra veg. Such a simple way to cook rice that never ever fails to deliver.x

    Reply
  13. lena says

    March 14, 2021 at 7:55 am

    can you make this in a electric skillet? and how to do it thank you

    Reply
  14. Lesley Stroud Jacksch says

    February 15, 2021 at 11:45 pm

    What an amazing recipe. Will definitely be making this. Thank you so much. I tell everyone about you and your amazing recipes. You have the best ones out here. We are having family day today here in Canada. Have a wonderful day.

    Reply
  15. John says

    January 17, 2021 at 7:23 pm

    5 stars
    Nice one Nagi! Goes really well with your Sticky Pantry Chicken Thighs. Yummo!

    Reply
  16. Diane says

    January 2, 2021 at 5:23 am

    5 stars
    I made this for New Year’s Eve to go with Salmon! It was delicious. My guests loved it. Thank you for sharing it!

    Reply
  17. Adrienne says

    December 18, 2020 at 8:05 am

    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.

    Reply
    • Nagi says

      December 18, 2020 at 11:46 am

      Hi Adrienne, sorry you had issues, can I ask what type of rice you’re using?? N x

      Reply
  18. Jeremiah R Porter says

    November 12, 2020 at 12:11 pm

    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

    Reply
  19. Lucia Schultz says

    October 26, 2020 at 5:34 am

    Made this for dinner this evening and it was outstanding my family really enjoyed.

    Reply
  20. Zeenat Gani says

    October 11, 2020 at 12:15 pm

    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

    Reply
Older Comments
Newer Comments

Primary Sidebar

Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

Free Recipe eBooks

Join my free email list to receive THREE free cookbooks!

Meet Dozer

Official taste tester of RecipeTin Eats! Meet Dozer
As Featured On

What's for Dinner?

Close up of beef enchiladas in a baking dish, fresh out of the oven

Beef Enchiladas

Butter Chicken served over basmati rice in a bowl, ready to be served

Butter Chicken

Overhead photo of 2 black bowls with Chinese Chicken Salad with Asian Dressing, ready to be eaten

Chinese Chicken Salad

Salisbury Steak recipe in skillet.

Salisbury Steak with Mushroom Gravy

Vietnamese Coconut Caramel Chicken - 7 ingredient magic. The coconut fragrance is heavenly! recipetineats.com

Vietnamese Coconut Caramel Chicken

Fast prep. Big flavours!

Never miss a recipe

Back to Top
  • Related
  • RecipeTin Japan
  • Food Bloggers Center
  • Help
  • Contact Us
  • Image Use
  • Privacy Policy & Terms
Site Credits Maintained by Zao Designed by Melissa Rose Design Developed by Once Coupled © RecipeTin Eats 2022 · All Rights Reserved Back to Top