Baked Mushroom Rice Recipe

Forget boring rice forever! You're about to discover magic as the best mushroom rice recipe is revealed.

mushroom rice recipe baked

Prepare to be amazed by this baked mushroom rice recipe, a dish so flavorful and easy to make it'll redefine your weeknight dinners.

With minimal effort and maximum taste, you'll wonder how something so simple can be so incredibly delicious.

Ingredients

recipe ingredient specification directions

Let's talk ingredients! I'm using 650g – that's 1.3 lb – of mushrooms, quartered. Remember, the mushrooms should pretty much cover the rice surface, like a lid, so adjust according to the size of the shrooms.

For rice, I need 1 1/2 cups of long grain rice – it's less sticky, which is great! I'm thinking that even Basmati and jasmine can work, too. You'll also need 1 1/2 cups of low-sodium chicken or vegetable broth – gotta have that flavor! And 1 1/4 cups of water. Don't forget 1 tsp each of dried thyme and garlic powder for that extra zing! Unlike risotto, which uses Arborio rice for its creamy texture, this recipe opts for long grain rice for a different outcome.

Melt 50g – or 3.5 tbsp – of butter, and mince 2-3 garlic cloves. Add salt and pepper, of course, plus 1.5 tbsp of olive oil! And finally, grab 3 shallots, green onions, or scallions for the finish line.

Instructions

analyze text for keywords

First, I'm preheating the oven to 180C – that's 350F in case you're wondering-it's like giving the oven a little wake-up call! While the oven warms up, in a large bowl, I toss the quartered mushrooms with melted butter, minced garlic, salt, and pepper. For an alternative burst of flavor I learned I could even marinate the mushrooms in balsamic vinegar before baking!

Next, I'm grabbing a baking pan, about 22 x 33 cm or close enough. I dump in the uncooked long-grain rice, broth, water, thyme, and garlic powder. A quick mix and shake makes everything sit evenly.

Now, I artfully spread the buttery mushrooms over the rice. They should be mostly covering everything – acting like a mushroom blanket! A drizzle of olive oil finishes the look. Into the oven it goes for 35-40 minutes, or until those mushrooms are beautifully golden. I let it rest for 5 before adding extra butter and sprinkling scallions!

Recipe Notes

recipe directions and notes

Now, as for recipe notes, getting the right amount of mushrooms is key—you're aiming for a single layer that covers the rice because, think of them as a built-in lid while it bakes. If you've got golf-ball-sized mushrooms, you can go a little higher, like 750g, since there'll be fewer of 'em.

Here's a few things that I think will help; it's useful to know this stuff as you get cooking!

  • Long grain rice is your MVP; it's less sticky.
  • Basmati and jasmine work too – yay!
  • Medium and short grain are okay, but expect stickier rice.
  • Risotto and paella rice? Nah, not for this one!
  • Brown rice needs a foil hat for the first half of baking!

Nutrition Information

food facts and data

I've crunched the numbers, and I'm so excited to share what each serving is packing! We're talking about roughly 240 grams per serving, so you can keep track of how much goodness you're getting.

Each serving clocks in at around 251 calories – that's only 13% of your daily caloric needs! It's not a dessert, but a tasty choice to balance your plate.

I figure it's good to know these things—a little knowledge never hurt anyone, right? Enjoy this delicious rice, and here's to healthy eating that still feels like a treat. Get ready for flavorful goodness without too much worry!

Short Recipe Version

Prep Time: 15 minutes

Cook Time: 40 minutes

Serving Size: 6

Ingredients:

  • 1 tbsp olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 lb mushrooms, sliced
  • 1 1/2 cups rice
  • 3 cups vegetable broth
  • 1/4 cup parmesan cheese, grated
  • Salt and pepper to taste

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. Heat olive oil in a large oven-safe pot or Dutch oven over medium heat.
  3. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
  4. Add mushrooms and cook until browned, about 8 minutes.
  5. Stir in rice and vegetable broth. Bring to a boil.
  6. Cover and bake in preheated oven for 30 minutes, or until rice is cooked and liquid is absorbed.
  7. Stir in parmesan cheese. Season with salt and pepper to taste. Let cool slightly before serving.

Estimated Nutrition Information per Serving:

  • Calories: 250-300
  • Protein: 10g
  • Fat: 8g
  • Carbohydrates: 40g