Baked Mushroom Rice Recipe -
Baked Mushroom Rice Recipe
  • READY IN 55 mins

Baked Mushroom Rice

Recipe by  

"You can vary this easy rice side dish by adding different spices or meat."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    40 mins

    55 mins


  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In a large bowl, stir together the white rice, cream of mushroom soup, and vegetable broth. Blend in the onion, mushrooms, parsley, oregano, melted butter, salt, and pepper. Transfer to a 2 quart baking dish, and cover with a lid or aluminum foil.
  3. Bake for 35 to 40 minutes in the preheated oven. If the rice is looking dry before it is tender, then pour in a little water and continue cooking until rice is tender.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Oct 25, 2003

I took the time to read the reviews before I made this and I think I made a compromise that could help those who didn't care for it. I sauteed the rice (I used basmatti) in a little olive oil and butter till it was translucent, thus cooking it a bit. I than used 2 cups of chicken broth instead of the 1 cup of vegetable broth called for. I also used marjoram instead of oregano, majoram has a similar flavor but is a bit "mellower" and more rounded. I than covered it with foil as it cooked and it came out perfect. Oh, and I also lowered the cooking temp to 375 and cooked it for the time indicated. I think with these small tweaks this recipe is really wonderful and was well liked by myself and my family!

Most Helpful Critical Review
Sep 07, 2002

Sorry, I did not like this recipe at all. After baking for 45 minutes, the rice was *still* hard! I kept having to add water to it. Because this dish was holding up dinner, I ended up cooking it on the stove, adding even more water. Turned out mushy. I didn't care for the spices either.


204 Ratings

Feb 03, 2004

I am glad that I read the reviews before making this dish. I made the following changes and substitutions. It was a huge hit! Turned out great! I sauted half a medium sized onion, half a clove of garlic (could add more..I definitely will add more next time), and 2 huge chopped up portobello mushrooms (again, could have added more..yum!) in the 1/4 cup of butter. I added the spices to the onion/mushroom mix. Following the suggestion of another reviewer, I substituted marjoram for the oregano. I used a 1/2 tsp of marjoram, but could have added more. I lightly sauted the rice (uncooked jasmine rice) in a touch of olive oil in a separate pan. (I do think this step could be skipped...I was following the advice of another reviewer) While those things were sauteeing, I mixed my wet ingredients. I used the entire can (2 cups) of chicken broth (I couldn't find vege broth), the can of mushroom soup and a cup and a half of milk. I whisked that all together and added the rice and mushroom/onion mix. I had to put this in a bigger pan (13x9) and covered in foil and baked at 350 for exactly 30 minutes. My oven bakes hot so it probably was really 375. The portobellos were tasty, but they did give the rice a brown look. All in all, with the ammendments, it was tasty and a hit at my dinner party!

Nov 12, 2003

After reading all the reviews, it became apparent the recipe writer meant to use minute rice,not long cooking rice. Adjusting the water for regular rice and covering it makes a world of difference. Tasty enough for you to try, just alter the water depending on if you have quick rice or regular rice

May 04, 2009

I make this all the time. The reason people are having trouble with it is you must bring the liquid to a boil before adding all the ingriedience to the cassarole dish. heat the soup and broth on the stove or microwave first.

Jan 09, 2004

This dish was great, but I did make a few changes which made it even better. I agree that you have to use Minute rice...and saute it in butter and olive oil beforehand. I used one can (15 oz.) of vegetable broth, and I used golden mushroom soup. I baked it covered with foil at 375 degrees for 25 minutes. Then uncovered remaining time till golden brown. It was fabulous!!

Jul 23, 2003

I'm sad to say this one did not work for us. I pre-cooked the rice (as others have suggested) and added some garlic into the mixture. Although it cooked great (and looked great) it was a blend of tastes that we did not enjoy. I can't put my finger on it but something about this recipe just doesn't taste right. I can't say what spices should be used but I don't think oregano or parsley should have been one of them. Thanks anyways.

Dec 25, 2002

After reading all the reviews, I decided to change it before I even started. I cooked the rice first in water on the stove with the butter(not melted), added the rest of the ingredients (omitted the oregano-didn't seem like it fit the recipe), lowered the temperature of the oven to 350 degrees and baked it for about thirty minutes. It was very delicious!!! Will definately make again, but not how the recipe directs!


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  • Calories
  • 363 kcal
  • 18%
  • Carbohydrates
  • 57.9 g
  • 19%
  • Cholesterol
  • 20 mg
  • 7%
  • Fat
  • 11.3 g
  • 17%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 6.3 g
  • 13%
  • Sodium
  • 462 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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