Triple Mushroom Oven Baked Rice
Elevate your weeknight dinner with the rich, earthy flavors of Triple Mushroom Oven Baked Rice, a one-pot wonder brimming with gourmet appeal. Featuring a trifecta of button, cremini, and shiitake mushrooms, this dish combines the delicate aroma of thyme and garlic with creamy Parmesan for an irresistible umami-packed experience. The basmati rice is perfectly infused with savory vegetable broth, expertly baked in the oven for a hands-off, foolproof cooking method that guarantees fluffy, flavorful results every time. Ready in under an hour, this recipe is ideal for busy schedules yet sophisticated enough for special occasions. Serve this comfort food classic with a sprinkle of fresh parsley for added brightness and enjoy every spoonful of its hearty, melt-in-your-mouth goodness! Perfect keywords: mushroom rice recipe, oven baked rice, basmati rice dish, easy mushroom recipes, vegetarian dinner ideas.
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Recipe Information
Ingredients
- 2 cups Basmati rice
- 3.5 cups Vegetable broth
- 1 cup Button mushrooms
- 1 cup Cremini mushrooms
- 1 cup Shiitake mushrooms
- 2 tablespoons Butter
- 1 tablespoon Olive oil
- 1 medium, diced Onion
- 3 minced Garlic cloves
- 0.5 cup Parmesan cheese
- 1 teaspoon Thyme leaves
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons, chopped (optional for garnish) Parsley
Instructions
Preheat your oven to 375°F (190°C).
Rinse the basmati rice under cold water until the water runs clear, then set aside.
In a large oven-safe skillet or Dutch oven, heat butter and olive oil over medium heat.
Add the diced onion and sauté for 3-4 minutes, until softened and translucent. Stir in the minced garlic and cook for an additional 1 minute.
Add the button, cremini, and shiitake mushrooms to the skillet. Cook for 5-6 minutes, stirring occasionally, until the mushrooms are browned and have released their moisture.
Stir in the thyme leaves, salt, and black pepper. Mix well to evenly coat the mushrooms with seasoning.
Add the rinsed rice to the skillet and stir it into the mushroom mixture. Toast the rice for 1-2 minutes, making sure it is well coated in the buttery mushroom mixture.
Pour in the vegetable broth and bring the mixture to a simmer over medium heat.
Once simmering, cover the skillet with a lid or tightly with aluminum foil and transfer it to the preheated oven.
Bake for 25-30 minutes, or until the rice is fully cooked and the liquid has been absorbed.
Carefully remove the skillet from the oven and fluff the rice with a fork.
Stir in the grated Parmesan cheese for added creaminess and umami flavor.
Garnish with freshly chopped parsley if desired, and serve hot. Enjoy your Triple Mushroom Oven Baked Rice!
Nutrition Facts
Calories |
385 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.1 g | 19% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 27 mg | 9% | |
| Sodium | 863 mg | 38% | |
| Total Carbohydrate | 51.2 g | 19% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 6.4 g | ||
| Protein | 13.7 g | 27% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 184 mg | 14% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 795 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
