Baked Mushroom Rice

Baked Mushroom Rice

The oven baked version of the wildly popular Mushroom Rice! The idea behind this recipe is that the mushrooms act as a "lid" over the rice as it bakes, and the mushroom juices drip into the rice - best broth ever! The rice is FLUFFY, garlicky and buttery, and the mushrooms are golden brown and juicy inside. Mushroom Recipes Sauteed, Mushroom, Mushrooms, Mushroom Recipes, Mushroom Soup, Mushroom Risotto

Prep time: 00:10
Cook time: 00:35
Total time: 00:45

Yield: 12 Servings

Ingredients:
650 g / 1.3 lb mushrooms , quartered (Note 1)
50 g / 3.5 tbsp butter , melted (hot, not cooled)
2 - 3 garlic cloves , minced (I use 3 - nice and garlicky!)
Salt and pepper
1.5 tbsp olive oil
And so on.

Instructions:

First of all. Preheat oven to 180C/350F.

And now, Place mushrooms in a large bowl. Pour over hot melted butter, add garlic, salt and pepper. Toss well.

Step 3, Place all the Rice ingredients in a baking pan - 22 x 33 cm / 9 x 13". Mine is 30 x 24 cm / 12 x 9.5" - don't need to be exact here, but don't stray too much from pan size.

Source: https://www.recipetineats.com/baked-mushroom-rice/

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