Baked Mushroom Rice is a simple yet comforting dish that combines the earthy flavors of mushrooms with perfectly cooked rice. This recipe is perfect for a weeknight meal or as a side dish for your favorite entree. The combination of garlic, thyme, and butter makes every bite delicious and satisfying. Plus, it’s an easy one-pan meal, making cleanup a breeze!
how to make 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
- 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
- 3 shallots/green onions/scallions, finely sliced
- 1 – 2 tbsp butter, optional
Directions:
- Preheat your oven to 180C/350F.
- Place the quartered mushrooms in a large bowl. Pour the hot melted butter over them, and add minced garlic, salt, and pepper. Toss well to coat the mushrooms.
- In a baking pan (about 22 x 33 cm / 9 x 13″), combine all the rice ingredients.
- Mix and shake the pan to make sure the rice is spread out evenly.
- Spread the prepared mushrooms over the rice. They should mostly cover the surface but will be partially submerged.
- Drizzle olive oil over the top of the dish.
- Bake in the preheated oven for 35 – 40 minutes, or until the mushrooms are golden. After baking, remove from the oven and let it rest for 5 minutes.
- To finish, add extra butter (if using) and the sliced scallions. Toss everything through the rice before serving.
how to serve Baked Mushroom Rice
Serve Baked Mushroom Rice hot, either as a main dish or as a flavorful side. This dish pairs wonderfully with a salad for a light meal, or alongside roasted meats for a heartier option. Garnishing it with some fresh herbs or a sprinkle of cheese can also enhance the flavors.
how to store Baked Mushroom Rice
To store leftover Baked Mushroom Rice, allow it to cool completely. Transfer it to an airtight container and keep it in the refrigerator for up to 3 days. Reheat in a microwave or an oven until heated through. If reheating, you can add a splash of water or broth to keep the rice moist.
tips to make Baked Mushroom Rice
- Use fresh mushrooms for the best flavor. Varieties like cremini or shiitake work great!
- Feel free to adjust the garlic according to your taste. More garlic will make it extra flavorful.
- For a creamier texture, consider adding a splash of cream or a dollop of sour cream before serving.
variation
If you’d like to add some protein, cooked chicken or sautéed spinach can be mixed in before baking. You can also try using different herbs like rosemary or oregano for a different flavor profile.
FAQs
Can I use brown rice instead of white rice?
Yes, but you may need to adjust the liquid and cooking time, as brown rice typically takes longer to cook.
Can I make this dish ahead of time?
Absolutely! Prepare everything in advance, cover, and refrigerate. Simply bake it when you’re ready to serve.
What can I serve with Baked Mushroom Rice?
This dish pairs well with grilled chicken, beef, or a simple green salad for a lighter meal. You could also serve it with roasted vegetables for a vegetarian option!
Baked Mushroom Rice
Ingredients
Mushroom Mixture
- 650 g 650g (1.3 lb) mushrooms, quartered Use fresh varieties like cremini or shiitake for the best flavor.
- 50 g 50g (3.5 tbsp) butter, melted Butter should be hot, not cooled.
- 2-3 cloves 2 – 3 garlic cloves, minced 3 cloves for a more garlicky flavor.
- Salt and pepper
Rice Ingredients
- 1.5 cups 1 1/2 cups long grain rice, uncooked
- 1.5 cups 1 1/2 cups (375 ml) chicken or vegetable broth, low sodium
- 1.25 cups 1 1/4 cups (315 ml) water
- 1 tsp 1 tsp dried thyme
- 1 tsp 1 tsp garlic powder
- 3 3 shallots/green onions/scallions, finely sliced
- 1-2 tbsp 1 – 2 tbsp butter, optional Add for extra richness.
Instructions
Preparation
- Preheat your oven to 180C/350F.
- Place the quartered mushrooms in a large bowl. Pour the hot melted butter over them, and add minced garlic, salt, and pepper. Toss well to coat the mushrooms.
- In a baking pan (about 22 x 33 cm / 9 x 13″), combine all the rice ingredients. Mix and shake the pan to make sure the rice is spread out evenly.
- Spread the prepared mushrooms over the rice, ensuring they mostly cover the surface but will be partially submerged.
- Drizzle olive oil over the top of the dish.
Cooking
- Bake in the preheated oven for 35 – 40 minutes, or until the mushrooms are golden. After baking, remove from the oven and let it rest for 5 minutes.
Serving
- To finish, add extra butter (if using) and the sliced scallions. Toss everything through the rice before serving.
