This baked Mushroom Rice is a comforting dish made with long grain rice and cremini mushrooms – simple to put together, with flavors that are undeniably droolworthy.
This baked mushroom rice is the ideal dish when you’re looking for comfort. Long grain rice and fresh cremini mushrooms are seasoned and then baked to perfection. This dish is super simple to make, and requires only a handful of ingredients to put together.
This dish makes me think of fall, with all those gorgeous flavors; but, don’t get me wrong, it’s delicious enough to eat anytime of the year! This baked mushroom rice is the perfect side dish for any holiday gathering or dinner party and is sure to become a new favourite in your household.
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- Butter – I used unsalted to control the sodium.
- Mushrooms – Sliced 1/4″ thick, I used cremini, you can use your preference!
- Onion – A small white onion, chopped.
- Salt & Pepper – To taste.
- Garlic – Fresh is best! Minced.
- Rice – Use a long grain rice, such as basmati.
- Italian Seasoning – Italian seasoning is a made up of oregano, rosemary, thyme and basil. If you don’t have Italian seasoning you can use a mix of any of the above.
- Soy Sauce – Any type of soy sauce will work.
- Chicken Broth – Chicken broth, or any type of broth you have on hand!
- Parsley – Freshly chopped.
How to make baked mushroom rice
- Preheat Oven – Preheat the oven to 350F.
- Cook Mushrooms – In a large skillet or Dutch oven equipped with a lid that fits well or oven safe pot, melt half the butter over medium heat. Add the mushrooms and onion, then season with salt and pepper. Cook until the mushrooms are browned, and the onion becomes translucent and soft. Should take about 5-7 minutes.
- Add Rice – Add the garlic and rice. Cook for about 30 seconds, or until the garlic is fragrant. Mix in the Italian seasoning, soy sauce, and chicken broth.
- Bake – Cover the skillet or pot with a lid. Transfer it to the oven and bake for 40-50 minutes.
- Finish & Serve – Fluff the rice with a fork while mixing in the remaining butter. Garnish with parsley and serve.
There are many flavorful fungi to be used in cooking other than the plain ol’ white or brown! You have options when it comes to which mushrooms you use in this dish, or in any for that matter! Here are some mushrooms that I love to cook with:
- Cremini – Creminis have a distinctly earthy taste, with a delicate texture and pale brown color. They cost a little more than button mushrooms, but they’re definitely more flavorful and one of my favourite mushrooms to cook with!
- Oyster – Oyster mushrooms have a delicate, briny flavor and lacelike texture. Most oyster mushrooms are pale ivory, but they can also be yellow, pink, blue, or lavender. They are extremely tender when cooked, but they also taste spectacular raw in salads. These mushrooms do tend to deteriorate quickly, so they must be used immediately.
- Portobello – Portobellos are big in size and flavor! They are super rich and meaty and their huge caps are popular as hamburger substitutes!
- Shiitake – These mushrooms have a smoky flavor and can range from medium brown to black. Most commonly used in stir frys, these mushrooms are nearly impossible to overcook!
- Porcini – These babies host more of a “woodsy” flavor. Commonly found in Italian and French cooking, these mushrooms have medium brown, rounded tops. Porcini mushrooms would be another ideal choice for this rice dish.
- Morel – I like to call these “alien mushrooms” because of their tall caps and long stems. Morels have a rich, nutty flavor and a spongy texture that is perfect for absorbing sauces. These mushrooms are typically harder to find and more expensive than most, so they’re best saved for impressing guests or someone special.
How to serve your rice
I love this dish because it can be served on it’s own or as a side. Perfect for any holiday, gathering or family dinner, this baked mushroom rice is comfort in a bowl. If you do choose to serve this as a side, try pairing it with pork loin roast, leg of lamb, or an easy baked chicken breast and side of asparagus for a truly satisfying meal.
How to store leftovers
Store leftovers, covered in an airtight container for 3-4 days in the fridge.
I do not recommend freezing this dish.
Did you like this rice recipe? Try these!
- Dirty Rice
- Spanish Rice with Ground Beef
- Harvest Rice
- Creamy Parmesan Orzo with Chicken and Asparagus
- Easy Fried Rice
- Chicken Rice Pilaf
- Instant Pot Rice
- Arugula Basil Pesto Risotto with Sauteed Mushrooms
- No Peek Chicken and Rice Casserole
- Cauliflower Rice
- One Pot Cheesy Chicken Broccoli Rice Casserole
- Couscous Pilaf with Sauteed Mushrooms
Craving More? Follow Along:
Baked Mushroom Rice
- 1/3 cup butter unsalted
- 1 pound mushrooms sliced 1/4" thick, I used cremini
- 1 small onion chopped
- 1/4 teaspoon salt or to taste
- 1/4 teaspoon pepper or to taste
- 2 cloves garlic minced
- 1 1/2 cups long grain rice such as basmati
- 2 teaspoon Italian seasoning
- 2 tablespoon soy sauce low sodium
- 3 cups chicken broth or any type of broth you have
- 1 tablespoon parsley freshly chopped
- Preheat Oven: Preheat the oven to 350F.
- Cook Mushrooms: In a large skillet or Dutch oven equipped with a lid that fits well or oven safe pot, melt half the butter over medium heat. Add the mushrooms and onion, then season with salt and pepper. Cook until the mushrooms are browned, and the onion becomes translucent and soft. Should take about 5-7 minutes.
- Add Rice: Add the garlic and rice. Cook for about 30 seconds, or until the garlic is fragrant. Mix in the Italian seasoning, soy sauce, and chicken broth.
- Bake: Cover the skillet or pot with a lid. Transfer it to the oven and bake for 40-50 minutes.
- Finish & Serve: Fluff the rice with a fork while mixing in the remaining butter. Garnish with parsley and serve.
Tips & Notes:
- Store leftovers, covered in an airtight container for 3-4 days in the fridge.
- I do not recommend freezing this dish.