This 6 ingredient mushroom rice is baked in the oven and takes just minutes to put together. Sauteed mushrooms are combined with rice, butter and french onion soup for a simple side dish that you won’t be able to stop eating!

I love a good rice pilaf, and this mushroom and onion version is my very favorite! It’s so easy to make and even my kids devour it.  I often serve this rice as a side dish for slow cooker chicken or brown sugar pork chops.

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A skillet of easy mushroom rice with a serving spoon in it.

Rice and mushrooms seem to be two very popular foods in my house. It’s why I came up with this mushroom rice, because I always have the ingredients on hand, making it a super easy dish to whip up. The best part of this dish is that it can be a side or a vegetarian main course, whichever you prefer.


This baked rice only has 6 ingredients, making it simple to put together on a busy weeknight. The first step is to cook up your mushrooms, you can even buy pre-sliced mushrooms to save on prep time. The mushrooms are combined with rice, butter, beef consomme and french onion soup for a savory and flavorful dish.

Sauteed mushrooms in a skillet.

Tips for Mushroom Rice

  • This baked mushroom rice can be cooked in an ovenproof pan with a lid, or in a square baking dish that’s covered in foil. Either one works, although I prefer the lid option myself.
  • Be sure to use long grain rice for this dish, as short grain rice will become sticky during the longer baking time.
  • Do not add any salt to this baked rice recipe. The dish has plenty of salt from the canned soups. Watching your salt intake? Look for low sodium versions of the soups.

Rice with beef broth, onion soup and butter in a skillet.

Mushroom rice variations

I love this rice as-is, but sometimes I stir in other ingredients at the end of the cooking time for a different flavor.

  • Greens: Add 2 cups of baby spinach or kale leaves.
  • Cheese: Add 1 cup of shredded mozzarella cheese.
  • Vegetables: Add 1/2 cup of diced tomatoes.
  • Nuts: Add 1/3 cup toasted pine nuts.

Mushroom rice in a skillet.


The biggest differences between the two types of rice is their starch content. Short grain rice is far more starchy than long grain rice so it often cooks up much softer and sticker than long grain rice does. Long grain rice has less starch so it turns out drier and is commonly used in pilafs and dishes with large amounts of sauce.


It really depends on the recipe you’re making on which mushrooms would be the best. However, with this baked mushroom rice, and most rice dishes, crimini mushrooms and white button mushrooms are the more common options. If you want to get fancy you could try a more exotic mushroom like shittake, oyster or chanterelle.

A bowl of baked mushroom rice topped with chopped parsley.

This is one of my favorite side dishes because it’s so easily turned into a main dish by tossing some cooked chicken or ground beef into it. I have often eaten it as a main dish without adding any protein because it’s just that good. It’s definitely a winner in this house and one of our first go-to side dishes.


5 from 13 votes

Mushroom Rice

AuthorSara Welch
A skillet of easy mushroom rice with a serving spoon in it.
This 6 ingredient mushroom rice is baked in the oven and takes just minutes to put together. Sauteed mushrooms are combined with rice, butter and french onion soup for a simple side dish that you won't be able to stop eating!
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course Side
Cuisine American
Serves 6


  • 1/2 cup butter divided use
  • 12 ounces sliced mushrooms
  • 1 cup long grain rice uncooked
  • 10 ounce can condensed French onion soup
  • 10 ounce can condensed beef consomme
  • 2 tablespoons chopped parsley


  • Preheat the oven to 425 degrees F.
  • Heat 2 tablespoons of the butter in a large nonstick ovenproof skillet over medium heat. 
  • Add the mushrooms to the pan and cook for 5-6 minutes or until tender and browned.
  • Add the rice, French onion soup and beef consomme to the pan. 
  • Cut the remaining butter into slices and add it to the pan.
  • Cover the pan and bake for 30 minutes. Uncover the pan and bake for an additional 30 minutes.
  • Fluff the rice with a fork and stir in the parsley, then serve.


If you don't have a nonstick ovenproof pan, use a square baking dish covered with foil, and be sure to coat it with cooking spray so the rice doesn't stick.


Calories: 277kcal | Carbohydrates: 28g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 42mg | Sodium: 483mg | Potassium: 425mg | Fiber: 1g | Sugar: 2g | Vitamin A: 475IU | Vitamin C: 1.2mg | Calcium: 22mg | Iron: 0.5mg

Hello! I’m Sara!

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5 from 13 votes (2 ratings without comment)

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Recipe Rating


  1. 5 stars
    This rice dish is absolutely delicious. The only thing different I did was I added a 1/2 cup of slivered almonds to add that little bit of texture.