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:
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place the uncooked rice, broth and seasonings in a pan
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top with garlic-butter coated mushrooms
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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
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- Garlic Butter Roasted Mushrooms
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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!!! 😂
Made this for a small dinner party and what a hit! So simple and so tasty. I may sauté some onions next time and add for some additional flavor but the dish is delicious as is!
Hi Nagi! I would love to make this ahead and freeze…would that work?
Thank you for this recipe. So simple to make . I made this yesterday using basmati rice and added roasted onions. This recipe is definitely a keeper.
Hi Nagi, Made this for dinner tonight and with all you recipes it was totally delicious. Only variation I made was I sauntered some chopped chicken thigh fillets (had them in the fridge and needed to use them) and an onion in the pan before I added the rice. Baked for the 40 mins and it was perfect. 😊 Thank you for your amazing recipes.
Loved, loved, loved this. It was so delicious. The aroma of the garlic and mushrooms cooking in the oven was amazing. Took leftovers to work for lunch.
Nagi, where can I buy a metal pan like the one you are using in this mushroom recipe?
Hi Nagi, can you freeze this mushroom and rice recipe.
Just received my cookbook yesterday from Amazon and already went thru it cover to cover!! Thank you so much for bringing joy to my cooking!!
Can I bake this ahead of time, then just warm it for the meal?
Thanks.
Nagi, can I use Botan or Nishiki rice for this recipe? They are not long grain? Can’t wait to try this!!
I never comment on recipes but I feel I have to given how delicious this mushroom rice is. Thank you Nagi for all your delicious recipes. The work and details that go into each recipe is much appreciated. I always make this rice when we have company and it’s always a big hit!! Thank you!!
I am going to make this then saw there were two versions, this one oven baked, the other stove top cooked. I noticed the stove top version has chopped onion but the baked one doesn’t. Not sure if that was an intentional omission ~ maybe because it would require that extra step to saute the onions. Either one sounds great, I will probably do the stove top because I think the onion would add that extra flavour.
Wow! Umm…. Extremely tasty not gonna lie. I love every recipe made with rice and this one is definitely one of my favorites.
That’s great Alex! I am glad you enjoyed it!! N x
This was very tasty! Served with a garden salad on the side, it made for a reasonably healthy Saturday night supper.
I did need to use a large Pyrex roasting dish (40x28cm) as my 650g of normal white cup mushrooms was way too much in volume for the suggested size dish.
Thanks for that feedback Emma! N x
I used a glass baking dish and the rice mixture stucked to the bottom of the glass. Other than that the rice was very tasty and yummy! should I use a nonstick instead?
Hi Lisa – I made it in a metal baking pan but a glass pan should work as long as it is the correct size. You could try spraying it with cooking spray before adding the rice in. N x
The recipe calls for 1 1/2 cups broth and 1 1/4 cups water. Instead of using the water – couldn’t you just use all broth totaling 2 3/4 cups?
Hi Nagi, big fan of your recipes.! This one didn’t come out as flavourful as I would have liked, but I think that’s totally on me and the stock cube I used, so still gave it five stars. My advice is to use a very flavourful stock, especially because the addition of the water dilutes it further. After resting. I did add a few splashes of soy sauce which improved the flavour. Didn’t finish with scallions as I didn’t have any, but I’m sure that, too, would help boost the flavour without taking from the delicate flavour of the mushrooms. Used jasmine rice. Thanks Nagi!!!
OMG! You didn’t warn us how scrumptious this smells while it is baking. It drove me crazy… and then, it tasted as good as it smells. Thanks for a delicious, almost-effortless recipe.
Can this be made ahead of time Nagi?
Yes you can Sue! N x
Thank you! Best news I’ve had all week 😁
Made this last night, The mushrooms were garlicky and golden and the rice was light and very tasty. It was a delicious dish and will definitely make it again