Baked Mushroom Rice
The oven baked version of the wildly popular Mushroom Rice. The idea behind this recipe is that the mushrooms act as a lid over the rice as it bakes, and the mushroom juices drip into the rice - best broth ever! The rice is fluffy, garlicky and buttery, and the mushrooms are golden brown and juicy inside.
The oven baked version of the wildly popular Mushroom Rice. The idea behind this recipe is that the mushrooms act as a lid over the rice as it bakes, and the mushroom juices drip into the rice - best broth ever! The rice is fluffy, garlicky and buttery, and the mushrooms are golden brown and juicy inside.
- salt and pepper
- 1 tsp garlic powder
- 1 tsp dried thyme
- 1.5 tbsp olive oil
- 650 g / 1.3 lb mushrooms ( quartered (note 1))
- 50 g / 3.5 tbsp butter ( melted (hot, not cooled))
- 2 - 3 garlic cloves ( minced (i use 3 - nice and garlicky!))
- 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
- 3 shallots / green onions / scallions ( finely sliced)
- 1 - 2 tbsp butter ( optional)
- Carbohydrate 0.365955 g
- Cholesterol 0 mg
- Fat 0.850392500361835 g
- Fiber 0.0616166648864746 g
- Protein 0.0821958333333333 g
- Saturated Fat 0.118272500049962 g
- Serving Size 1 1 Serving (118g)
- Sodium 12.4412204861184 mg
- Sugar 0.304338335113525 g
- Trans Fat 0.0251887500097986 g
- Calories 9 calories
Step-by-step
- 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 / 8 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!
Baked Mushroom Rice: A Weeknight Wonder
As a busy working mom, finding time to cook a healthy and delicious meal can feel like a monumental task. Weeknights are a whirlwind of school pick-ups, homework battles, and the ever-present to-do list. But I've discovered a secret weapon in my kitchen arsenal: simple, yet surprisingly impressive recipes that don't sacrifice flavor or nutrition. This Baked Mushroom Rice is one of those gems.
This recipe isn't just about convenience; it’s about creating a comforting, flavorful meal that feels special without requiring hours of slaving over a hot stove. The beauty of this dish lies in its simplicity. The mushrooms, acting as a flavorful lid, infuse the rice with their earthy goodness, creating a rich broth that elevates the entire experience. The garlic and butter add a delightful richness, while the hint of thyme adds an aromatic depth that’s both unexpected and delightful.
I discovered this recipe during a particularly hectic week, when even the thought of chopping vegetables felt overwhelming. I was searching for something quick, easy, and satisfying, something that wouldn't leave me feeling drained after a long day. This Baked Mushroom Rice fit the bill perfectly. It’s the kind of recipe that feels both effortless and impressive, a true win-win for a busy weeknight. The whole family enjoys it, and the cleanup is minimal – a huge bonus in my book.
The best part? The leftovers are just as delicious the next day, making it a perfect meal prep option for those mornings when even grabbing a quick breakfast feels like a Herculean effort. It’s incredibly versatile too. I've experimented with different herbs and spices, adding a sprinkle of Parmesan cheese for extra flavor, or even swapping out the chicken broth for vegetable broth to cater to different dietary needs.
Beyond the Weeknight: This recipe isn't just limited to busy weeknights. I’ve also served it at casual gatherings with friends, and it's always a hit. The presentation is elegant enough for a dinner party, but the preparation is easy enough for a midweek meal. The aroma alone fills the kitchen with warmth and comfort, making it the perfect dish to usher in a cozy evening.
Tips and Tricks for Success:
- Mushroom Selection: I prefer cremini mushrooms for their earthy flavor, but you can experiment with other varieties like shiitake or oyster mushrooms.
- Rice Choice: Long-grain rice works best for this recipe, as it holds its shape well during baking.
- Broth Matters: Use a good quality broth, as it significantly impacts the overall flavor of the dish. Low-sodium is recommended to control the saltiness.
- Don't Overcrowd the Pan: Make sure the mushrooms have enough room to cook evenly. You may need to use a larger pan depending on the quantity.
- Baking Time: Oven temperatures can vary, so keep an eye on the rice and mushrooms towards the end of the cooking time to ensure they are perfectly cooked.
Variations:
- Add some protein: Incorporate cooked chicken, sausage, or shrimp for a more substantial meal.
- Cheese Please: Sprinkle some Parmesan or Gruyere cheese over the rice and mushrooms during the last 10 minutes of baking for a cheesy twist.
- Veggie Boost: Add other vegetables like chopped bell peppers, onions, or carrots to the rice before baking.
- Spice it up: Add a pinch of red pepper flakes for a little heat.
In a world where time feels like the most precious commodity, this Baked Mushroom Rice recipe is a true gift. It’s a reminder that delicious, healthy meals don't have to be complicated or time-consuming. With minimal effort and maximum flavor, it's become a staple in my kitchen, and I hope it becomes a favorite in yours, too. So, the next time you’re short on time but craving a comforting and flavorful meal, give this recipe a try. You won't regret it!
