This Baked Mushroom Rice is rich, buttery, and full of savory flavor from fresh mushrooms, garlic, and chicken broth. Just mix, bake, and enjoy a hearty side or meatless main with minimal effort!
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This post was last updated 8/2025.
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Shopping list:
- fresh mushrooms
- butter
- cayenne pepper
- garlic
- salt
- black pepper
- red onion
- chicken broth
- basmati rice
- green onion, optional for garnish
Happy Fall, friends!
I’m loving the crisp September air here in central Minnesota. The windows are open, a cool breeze is drifting through, and the sunshine is just right.
Life has been wonderfully full! We welcomed our sweet baby girl, Hazel, on August 12th! Mom, Dad, and big sister are adjusting beautifully and enjoying every moment with her.
With a newborn in the house, quick, low prep recipes are a must, which makes today’s dish perfect. If you’ve followed along for a while, you know mushrooms are a favorite here, and baked rice recipes always get a big thumbs up. This one brings them together in the easiest way, simply combine everything in a baking dish, pop it in the oven, and let the magic happen.
As the rice bakes in savory chicken broth, it soaks up all the rich flavors from fresh mushrooms, red onion, garlic, and just a hint of cayenne pepper for warmth. The butter melts right into the dish, adding a silky richness that makes every bite comforting and delicious. The result is fluffy basmati rice studded with tender mushrooms and the perfect balance of savory, buttery, and lightly spiced flavors. It’s hearty, satisfying, and perfect alongside any protein or on its own for a cozy meatless dinner.
Looking for some more delicious rice side dish recipes? Try this Baked Rice Pilaf or Lemon Garlic Rice!
If you love mushrooms, check out my Panda Express Mushroom Chicken or Hamburger and Mushroom Gravy!
Keep scrolling for the full printable recipe 💙
Recipe tips and substitution ideas:
- You can easily customize this baked mushroom rice. Use any mushrooms you like, cremini, button, shiitake, or even a mix for richer flavor. If you don’t have basmati, jasmine, long-grain white rice, or even brown rice will work, though some rice may need extra liquid and baking time. Try vegetable, lamb, roasted garlic or beef broth instead of chicken. Swap butter for olive oil or vegan butter for a dairy free version, and try fresh herbs like thyme or rosemary for extra aroma. If you prefer less heat, replace cayenne with smoked paprika, and consider roasted garlic for a milder, sweeter flavor. Red onion adds a subtle sweetness, but yellow, white onions or even shallots are great alternatives.
- For a herby twist, stir in fresh parsley, thyme, rosemary, or chives after baking. If you like a little brightness, a squeeze of lemon juice or a sprinkle of lemon zest works beautifully with the earthy mushrooms. For extra richness, mix in a handful of freshly shredded Parmesan, Gruyère, or mozzarella while the rice is still warm so it melts in. You can also add a splash of cream or a dollop of sour cream for a creamier texture. If you want to make it heartier, toss in cooked chicken, turkey, sausage, or even roasted vegetables like zucchini, bell peppers, or carrots. Chopped spinach or kale stirred in after baking adds color, freshness, and extra nutrients.
- Rinse your rice before baking to remove excess starch, this helps prevent a gummy texture. For an extra layer of flavor, try sautéing the rice in a bit of butter before adding it to the baking dish.
- Refrigerate leftovers in an airtight container for up to three days.
Our favorite kitchen equipment and supplies used with this recipe:
- Mushroom Cleaning Brush
- Mesh Stainless Steel Strainers
- Nextrend Garlic Twister
- OXO Good Grips 7-Piece Nesting Measuring Beaker Set
Baked Mushroom Rice
Tender mushrooms, fluffy basmati rice, and a touch of cayenne come together in this easy, oven-baked dish. Comforting, flavorful, and perfect for busy weeknights!
Ingredients
- 2 cups fresh mushrooms, quartered
- 4 tablespoons butter, melted
- ½ teaspoon cayenne pepper
- 4 cloves garlic, minced
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 small red onion, diced
- 2 cups chicken broth
- 1 cup raw basmati rice, rinsed
- chopped green onion, optional for garnish
Instructions
- Preheat your oven to 325°F (160°C).
- In a medium-sized baking dish, combine all the ingredients and mix well to ensure even distribution.
- Cover the dish tightly with aluminum foil.
- Bake for 45-50 minutes, or until the rice is tender and the liquid is absorbed.
- Remove from the oven, fluff the rice with a fork, and garnish with chopped green onions if desired.
Nutrition Facts
Calories
203Fat
8 gSat. Fat
5 gCarbs
29 gFiber
1 gNet carbs
27 gSugar
2 gProtein
4 gSodium
452 mgCholesterol
22 mgHot Eats and Cool Reads is not responsible for the outcome of any recipe you try from this blog/website. You may not always have the same results I do due to variations in ingredients, humidity, altitude, cooking temperatures, typos, errors, omissions, or individual cooking abilities.
You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.
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Can you use brown rice in place of white.
ReplyDeleteYes, you can use brown rice. Follow the package directions for liquid and rice measurements and check baking time to make sure the rice is cooked through.
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