Baked Mushroom Rice
User Reviews
4.9
Baked Mushroom Rice
Description
This recipe begins by coating quartered mushrooms with hot melted butter, garlic, salt, and pepper, then spreading them over an evenly distributed mixture of long grain rice, chicken broth, water, thyme, and garlic powder in a baking pan. The mushrooms cover the rice completely in a single layer, which acts as a lid during baking and allows the rice to cook through evenly while the mushrooms brown and shrink slightly.
After baking at 180°C (350°F) for 35 to 40 minutes, the mushrooms develop a golden color and savory flavor, while the rice underneath is fluffy and well-seasoned. Resting the dish after baking allows the steam to redistribute moisture.
The finished dish is finished with finely sliced green onions and optional butter stirred in for extra richness. This baked mushroom rice works well as a side dish accompanying a variety of main courses.
Using long grain rice is recommended to avoid excessive stickiness, and proper mushroom quantity ensures browning and rice texture balance. The recipe can be adjusted for other rice types with modified cooking steps.
Ingredients
- 650g (1.3 lb) mushrooms , quartered (Note 1)
- 50g (3.5 tbsp) butter , melted (hot, not cooled)
- 2 - 3 garlic minced (I use 3 - nice and garlicky!, cloves
- salt
- black pepper
- 1.5 tbsp olive oil
Rice:
- 1 1/2 cups long grain rice , uncooked
- 1 1/2 cups (375 ml) chicken broth low sodium, or vegetable broth
- 1 1/4 cups (315 ml) water
- 1 tsp thyme dried
- 1 tsp garlic powder
Finishes:
- 3 green onion finely sliced, or shallot or scallion
- 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!
Notes
- A single layer of mushrooms covering the rice acts as a lid and allows browning during baking.
- Long grain rice is preferred to keep the dish from becoming too sticky; Basmati or jasmine also work.
- Adjust mushroom quantity based on size to maintain even coverage and proper rice cooking.
- For brown rice, bake uncovered with mushrooms on top after initial covered cooking phase.
- This recipe serves 6 to 8 as a side dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 251 kcal
% Daily Value*
| Serving | 240g | |
| Calories | 251cal | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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