One-pot, Oven Baked Garlic Mushroom Rice. A simple, comforting, dump-and-bake no-frills meal or side that you will want to make again and again!
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FEATURED COMMENT
"I am not a vegan but was asked to bring a vegan dish to our potluck dinner. Made this with white rice, followed your directions, and what a HIT! All the folks, even fellow carnivores like myself, loved loved loved it! I'm adding it to my holiday and year-round recipe file. Thanks a million for sharing." - Liz ⭐️⭐️⭐️⭐️⭐️ More reviews →
Oven Baked Garlic Mushroom Rice is what's happening today and I am just a little bit excited by it because it involves three of my favorite things:
- rice
- mushrooms
- lots and lots of garlic!
Any meal that involves that combo is a winner for me but when it's also a one-pan dump-and-bake hands-off recipe that goes with anything then it's even better!
One-pot meals like this and my Broccoli Rice Casserole are where my life is at lately. When I'm busy I love to just throw everything in and walk away and this is one of those recipes.
I hope you enjoy it!
Mel x
Let's Make Oven Baked Garlic Mushroom Rice!
Can't wait to make it? The full printable recipe is below, but first, let me walk you through the steps to set you up for success in your kitchen:
1 - Add everything except the mushrooms and stock to a 9 x 13-inch ceramic or glass baking dish.
2 - Lay the sliced mushrooms across the top, pour over the stock, drizzle with olive oil and a sprinkle of salt and pepper, cover with foil or a lid, then bake.
Important Success Tips
- This recipe is best made with long-grain white rice. Basmati or jasmine rice will also work. It will not work with any other kind of rice without adjustments such as a longer bake time or more or less stock.
- This recipe works best when baked in a 9 x 13-inch ceramic or glass casserole dish. If you use a different size or material (especially metal) it will affect how the casserole cooks and there is a good chance that the rice will not cook evenly/properly or in the time stated.
- The mushrooms must cover the entire surface of the rice when the casserole goes in the oven. They help the rice to cook evenly.
Variations
Try adding some frozen peas or fresh or frozen spinach to the rice mixture before topping with mushrooms. You could also cover the top with shredded vegan cheese once the rice is cooked, then broil it to get a nice bubbly melty top, or top with chopped green onions or crispy fried onions.
Recipe
Oven Baked Garlic Mushroom Rice
Author:Ingredients
- 2 cups (400 grams) long grain white rice , or basmati or jasmine (it won't work as written with any other rice)
- 3½ cups (840 mls) vegetable or mushroom stock
- 1 medium onion , diced
- 5 to 10 cloves garlic , minced (adjust amount to suit your tastes)
- 1½ teaspoons fine sea salt , plus a little more for seasoning the top
- ¾ teaspoon ground black pepper , plus a little more for seasoning the top
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 6 heaping cups (550 grams) sliced mushrooms , white or cremini (chestnut in the UK)
- 3 tablespoons olive oil or melted vegan butter (optional - omit for oil-free)
INSTRUCTIONS
- Preheat oven to 380℉ (190℃).
- Rinse the rice then place it in ceramic or glass 9 x 13-inch baking dish. Note that if you use a dish of a different size, depth, or material the rice may not cook properly/evenly.
- Scatter the onion, garlic and seasonings over the rice then give it a quick stir to distribute evenly.
- Spread the sliced mushrooms evenly over the top of the rice mixture then pour over the stock. It's important that the mushrooms cover the entire surface.
- Drizzle olive oil or melted vegan butter all over the mushrooms (omit for oil-free) then season with a pinch of salt and pepper.
- Cover tightly with foil or a lid and bake for 45 minutes.
- Remove from the oven and check the rice is tender. If not give it a stir, cover and return to the oven for another 10 minutes.
- If there is any visible liquid uncover and return to the oven for about 5 minutes and it will evaporate off.
- Serve immediately.
NOTES
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S Cunningham says
I just made this! Winner, Winner mushroom garlic bake for dinner! I used brown rice & added peas...so so good. Thank you
A Virtual Vegan says
Thank you! I'm so glad you enjoyed it!
Zach Dickerson says
I love this recipe and have made it several times now. Brown rice works well too, but I cooked it an extra 10 minutes, for 55 in total. Thank you so much for sharing this!
Jana says
This recipe looks AMAZING I can already smell the goodness :) I only have enough mushrooms to make half of the recipe, so I am going to halve the other ingredients too. Would I just cook it for half the time as well? Can’t wait to try!
A Virtual Vegan says
You will still need to cook it for a similar time because that's how long the rice takes to cook. Just make sure you cook it in a smaller dish than recommended as other wise it will be too shallow and won't cook well. Hope you enjoy it!
Margie says
OMG . . That was delish!!! I made it tonight. Half recipe because there is only 2 of us. I layered in some fresh spinach under the mushrooms. 45 mins. Perfect!! So easy too. I added some slivered almonds when serving to make it more pilaffy.. I will definitely make again. This dish has so much potential! Thank you!
A Virtual Vegan says
It sounds perfect. I'm so pleased you enjoyed it!
Robin says
Really east to make. Delicious, a real crowd pleaser.
Melissa says
Amazing! Made it tonight!
Wanda says
I plan on making this and including diced, sauted celery to add some crunch. I'm a crunch monster. This sounds so yummy.
Chaton says
I was inspired by this! I made it on a stove top used cilantro for the herbs and used chicken broth so it wasn’t vegan. I sautéed using sesame oil. Still, it was delicious and I’ll definitely make it again!
Pamela says
I made this twice. The second time I added 2 handfuls of finely chopped spinach and kale to the mix before baking. I also replaced 1/4 cup of the broth with soy sauce. It was great. Next time I am also going to add some ground sage. It smells and tastes like Thanksgiving. A great add to my recipe book. 5 Stars. Thank You!
A Virtual Vegan says
Aaaww thank you Pamela. I'm so glad you are enjoying the recipe!
Sian says
I love this recipe!!!
Brittany T says
Would I need to adjust the recipe if I mixed canned beans into the rice? And does it matter that the mushrooms are spread out on top or can I mix that with the rice as well?
A Virtual Vegan says
I think you could mix canned beans into the rice without making any adjustments. I'd keep the mushrooms as a layer on top though. I found that the rice cooked better with them there rather than mixing them in as they create a bit more of a barrier to keep the steam in. You can mix them in before you serve though so it doesn't really make any difference in the end. Hope you enjoy it!
Scott C Ausburn says
This was so good and easy .I have made this at least twice in just the past month. I used brown basmati rice .The first time i made it i used about double the mushrooms as i love mushrooms they are like my meat replacement.The second time i made it added some thinly sliced eggplant .I can think of many other additions to come ; )
A Virtual Vegan says
Ooo love the eggplant addition! So glad you are enjoying the recipe!
Grant says
I did read that you have not tried this with brown rice but what is you best guess as to the changes necessary with brown? Longer cook time? a little more liquid?
A Virtual Vegan says
I haven't tried it but lots of readers have successfully made it with brown rice. From their comments it looks like it takes around 90 minutes to bake in the oven and needs about 4 1/2cups of liquid for the 2 cups rice. I hope you enjoy it! I clearly need to test and publish a brown rice version of this recipe. I think it will be popular!
Heidi says
Hi!
Is it OK to do this in an cast iron pot in the oven as well?heidi
carolan says
super dish many thanks
Kim says
Made this twice now. It’s so good!!! Looking forward to more posts.
A Virtual Vegan says
Thanks Kim. So glad you are enjoying it!
Deedee says
Delightful! I added some frozen spinach and it came out wonderful! I just think spinach and mushrooms go together - like peanut butter and jelly :)
A Virtual Vegan says
You are so right about mushrooms and spinach! A great addition and I'm so glad you enjoyed it!
Jessi says
I made this with long grain brown rice, increasing the liquid accordingly, and it definitely needed to bake for 90 minutes, but it was delicious and a great, easy meal for my family that is newly eating a plant based diet!
A Virtual Vegan says
Glad you enjoyed it Jessi!
Sue says
I just took this out of the oven. It’s delicous!!!! Be forewarned that it is addicting!! I am eating my second bowl. ????It makes a lot. I was wondering if it would freeze well? Thanks!
A Virtual Vegan says
I'm so glad you are enjoying it Sue! I have never tried freezing it but generally rice freezes pretty well so I would imagine it would be ok.
Robin says
Easy and delicious . I did use long grain brown rice .
A Virtual Vegan says
Thank you. Glad you enjoyed it Robin!
Patricia Lambers says
How long did you cook it? I want to use brown rice but some people had trouble with the cooking time.
Please let us know
Thanks!
A Virtual Vegan says
Someone else left a comment a bit further up saying "Yummy…. definitely add this to our dinner rotation! I did however use Brown Texmati Rice. I adjusted the cooking time to 90min perfect. I based that off the white rice cooking time which I think is approximately double stovetop time. I used the amount of liquid as directed on the rice package 4 1/2cups for 2 cups rice."
Hope that helps!
Teagan Unrau says
Made this dish with a friend and it tasted amazing!!! We changed it up a bit though we threw in some chicken and mashed sweet potatoes and used brown rice with no broth but i know ill make it again for sure!
Sian says
Ooh delicious! I am eating yhis right now, as a side to salmon and broccoli.
Sian says
*this*