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Baked mushroom rice on a black plate.

Baked Mushroom Rice Recipe

Mandy Applegate
This Baked Mushroom Rice is not just a side dish; it's a hug in a bowl! Whether you're looking to impress guests or just cozy up with a comforting meal, this recipe has got you covered.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Side Dish
Cuisine American
Servings 4 people
Calories 396 kcal

Ingredients
 
 

  • 8 ounces cremini mushrooms or white button mushrooms
  • 3 tablespoons olive oil divided
  • ½ large red onion diced
  • 3 cloves garlic minced
  • 1 ½ cups Jasmine rice or other medium-grain white rice
  • 1 ¼ cups crushed tomatoes canned
  • 1 cup vegetable broth
  • 1 teaspoon dried oregano
  • ½ teaspoon dried parsley
  • ½ teaspoon dried rosemary
  • ½ teaspoon sea salt

Instructions
 

  • Preheat oven to 400°F/200 C.
  • In a mesh strainer, rinse rice until the water runs clear (see note 1). Spread out on a clean tea towel or a couple layers of paper towel to remove most of the moisture.
  • Wash and dry (or wipe clean) the mushrooms. Trim the stems and slice into ¼s. Mince also the garlic and dice the onion.
  • In an all-metal cast iron or other oven-safe pan, heat 2 tablespoons of olive oil on medium-high.
    3 tablespoons olive oil
  • Add the mushrooms and cook for 2 minutes, stirring regularly, until starting to brown.
    8 ounces cremini mushrooms
  • Reduce the heat to medium and add the remaining 1 tablespoon olive oil.
  • Add the minced onion, garlic, and rice. Cook for 2-3 minutes, stirring consistently until the rice is slightly translucent.
    ½ large red onion, 1 ½ cups Jasmine rice, 3 cloves garlic
  • Remove from heat and add in the spices, salt, broth, and tomatoes. Stir to evenly distribute everything.
    1 ¼ cups crushed tomatoes, 1 cup vegetable broth, 1 teaspoon dried oregano, ½ teaspoon dried rosemary, ½ teaspoon sea salt
  • Cover the pan completely with foil or a fitted (oven-safe) lid.
  • Bake for 30 minutes or until all the liquid is absorbed. Remove from oven and allow to sit for 5 minutes before fluffing with a fork and serving.
  • Garnish with fresh or dried parsley, chives, or nutritional yeast (or parmesan for non-vegans).
    ½ teaspoon dried parsley
  • Serve and enjoy!

Notes

    1. This step removes excess starch which will make the rice gluey. If you skip it, add an addition ¼ cup/60ml water or broth when adding the tomatoes.
    2. Choice of Rice Matters: Jasmine rice is perfect for this recipe because of its fragrant and slightly sticky qualities, but feel free to experiment with other medium-grain white rice if that's what you have on hand.
    3. Can I use brown rice instead of Jasmine rice? Absolutely! Brown rice will give the dish a nuttier flavor and a bit more texture. Just remember, it might require a longer cooking time compared to Jasmine rice, so adjust accordingly.
    4. Mushroom Variety: While cremini mushrooms or white button mushrooms are suggested, exploring other types like portobello or shiitake can add unique flavors to your dish.
    5. Spice It Up: The combination of oregano, parsley, and rosemary creates a classic flavor profile, but don't be shy about adding your favorite herbs to personalize the dish.
    6. To Stir or Not to Stir: Once you've added the liquid and put the dish in the oven, resist the urge to peek and stir. Trust the process for the perfect texture.
    7. Let It Rest: Giving your baked rice a few minutes to sit after removing it from the oven is crucial for the ultimate fluffiness and flavor integration.
    8. Serving Size: This recipe generously serves four as a side dish, but it's easily doubled for larger gatherings or meal prep for the week.
    9. Add More Protein: To amp up the protein, try adding legumes like chickpeas or lentils directly into the dish before baking. You can also serve it with a side of grilled tofu or tempeh for a protein boost that complements the dish's flavors.
    10. Add More Veg: You can also add more fresh vegetables. Add baby spinach leaves or diced zucchini in with the broth and tomatoes.

Storage & Reheating Instructions

  • Cool & Airtight: Allow your rice to cool to room temperature before packing it away, and then transfer the cooled rice to an airtight container. 
  • Refrigerate Promptly: Once packed away, get your rice into the fridge within two hours of cooking to prevent any food safety issues. For the best flavor and texture, eat your leftover baked mushroom rice within 5 days. 
  • Reheating: When you're ready to enjoy it again, simply reheat it in the microwave, adding a splash of water or broth to help fluff it back up.
  • Meal Prep: You can prepare this dish ahead of time and reheat it when ready to serve. It actually allows the flavors to meld together even more. Just store it in an airtight container in the fridge and reheat gently, adding a little extra broth or water if needed to prevent it from drying out.

Nutrition

Calories: 396kcalCarbohydrates: 67gProtein: 8gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 634mgPotassium: 591mgFiber: 3gSugar: 6gVitamin A: 297IUVitamin C: 9mgCalcium: 71mgIron: 2mg
Keyword baked mushroom rice
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