Our Favorite Mushroom Rice – Spend With Pennies


This easy rice is a simple yet flavorful side dish!

A delicious buttery herbed rice packed with flavor and lots of juicy mushrooms. 

This is a simple side or add in some browned ground beef to turn it into a meal.

mushroom rice in a baking dish

A Favorite Simple Side

  • This mushroom rice is delicious turns simple ingredients into a great side or even a main dish.
  • We love that this rice is light in texture and isn’t loaded down with heavy cream and is made with no canned mushroom soup.
  • Similar to a rice pilaf, this recipe has lots of flavor.
  • You can use any variety of rice in this dish including long-grain, brown rice, or even a wild rice blend.
  • Swap out the chicken broth for mushroom broth for some extra mushroomy goodness.

ingredients on a pan for mushroom rice

Ingredients

RICE: The rice is cooked before adding it to this dish which means that any variety of rice will work. Use long-grain white rice (or basmatic or jasmine), brown rice, or even wild rice blend. Adjust the cooking time and broth based on the type of rice you use.

MUSHROOMS: I most often make this with cremini (baby bella mushrooms) or white mushrooms depending on what I have on hand. Use any kind you’d like, portobello are great in this recipe too.

If you rehydrate dried mushrooms, strain the liquid through a coffee filter and add it in place of some of the broth.

FLAVOR: Buttery onions and celery start this recipe off with lots of flavor. Cooking the rice in broth adds even more flavor and finally, we stir dried seasoning and some fresh herbs. We love chicken broth in this recipe but use beef, mushroom, or even vegetable broth.

Variations

  • Use any kind of rice, any kind of broth, and any kind of mushrooms. This is a great mix and match dish!
  • Brown some ground beef along with the onions and turn this into a hearty meal.
  • Adding about 1 cup of heavy cream will add a creaminess to the dish. Sprinkle with parmesan cheese if you’d like.
  • Stir in your favorite vegetables from finely diced carrots or bell peppers to slices of zucchini or small spring peas.

cooked mushrooms and onions to make mushroom rice

How to Make Mushroom Rice

We love this easy rice recipe!

  1. Cook rice in broth.
  2. Fry onion and celery in butter until tender. Add mushrooms and cook until tender.
  3. Combine all ingredients & bake per recipe below.

Time Saving Tip

We love to bake this rice so the flavors can blend and the top layer gets a little toasty adding flavor a little bit of texture. If you’re short on time, you can skip the baking. Be sure to add the dried seasonings in with the broth so the flavors have a chance to cook together.

More Rice Sides We Love

Summer Squash Rice – Dirty Rice – Quick Broccoli Rice – Easy Fried RiceGarlic Butter RiceParmesan Risotto

adding ingredients together to make mushroom rice

Storing Leftovers

Leftover mushroom rice can be stored in an airtight container in the fridge for up to 4 days.

This casserole can easily be frozen and reheated! Freeze for up to 2 months and reheat following this easy guide!

More Mushroom Favorites

Did you make this easy Mushroom Rice? Leave us a comment and a rating below! 

Our Favorite Mushroom Rice

This super savory, easy mushroom rice is full of flavor.


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  • Preheat oven to 350°F. Grease a 9×13 baking dish.

  • Combine rice and 4 cups chicken broth in a medium saucepan. Cover and cook until tender, about 20 minutes.

  • While rice is cooking, melt butter in a 10″ skillet. Add onions and celery and cook until the onions start to soften. Stir in mushrooms and continue cooking until mushrooms are cooked through.

  • Combine rice, seasonings, remaining ½ cup broth, and cooked vegetables in the prepared dish.

  • Bake uncovered for 30 minutes.

TIME SAVING TIP: We love to bake this rice so the flavors can blend and the top layer gets a little toasty adding flavor a little bit of texture. If you’re short on time, you can skip the baking. Be sure to add the dried seasonings in with the broth so the flavors have a chance to cook together.
This recipe is written for long grain white rice but you can use any variety of rice in this recipe. You may need to adjust the amount of liquid and cooking time depending on what kind of rice you use. 
Leftover rice stuffing will last up to 4 days in an airtight container in the fridge. 
Freeze for up to 2 months. 

Serving: 1cup, Calories: 169, Carbohydrates: 36g, Protein: 4g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Sodium: 565mg, Potassium: 252mg, Fiber: 1g, Sugar: 1g, Vitamin A: 96IU, Vitamin C: 11mg, Calcium: 29mg, Iron: 1mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Course Casserole, Side Dish

Cuisine American





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