One Pot Creamy Mushroom Rice - Slender Kitchen

One Pot Creamy Mushroom Rice

By Kristen Mccaffrey
adapted from:
Weight Watchers® SmartPoints™
(7 PointsPlus®)

Recipes Content


You will love everything about healthier One Pot Creamy Mushroom Rice and no one will ever believe it isn't filled with heavy cream and butter.

I have pretty much loved anything involving mushrooms since I was a little kid. It all started with my father who used to cook the most incredible mushrooms in butter in a cast iron skillet. They would come up browned, covered in butter, and insanely delicious. My sister and I always fought for the last bite. Since then I have loved pretty much anything with mushrooms and this One Pot Creamy Mushroom Rice is quickly jumping to the top of the list. By cooking the rice with the mushrooms, garlic, onion, and vegetable broth - it creates a creamy texture that makes it almost like a risotto. Then with the addition of some reduced fat cream cheese, the creaminess factor is taken up a notch for a really delicious meatless main or side dish.

Prep Time

One Pot Creamy Mushroom Rice

Prep Time: 
Cook Time: 
Total Time: 


  • 2 tsp olive oil
  • 3 U cloves garlic, minced
  • 1 U onion, diced
  • 1 pound baby bella mushrooms, sliced
  • 2 tsp Worcestershire sauce
  • 1/2 tsp dried thyme
  • Salt and pepper
  • 1 cup brown rice
  • 2 cups low sodium vegetable broth
  • 1/4 cup reduced fat cream cheese
  • 2 tbsp. chives, chopped

Nutritional Facts

Serving Size: 
1.25 cups
Amount Per Serving
Calories 274
Calories from Fat 53
% Daily Value *
Total Fat 6g
Saturated Fat 2g
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Cholesterol 8mg
Sodium 580mg
Total Carbohydrate 47g
Dietary Fiber 2g
Sugars 3g
Protein 9g


  1. Heat the olive oil over medium heat in a large sauce pot. Add the garlic and onion and cook 3-4 minutes until onion is beginning to become translucent.
  2. Add the mushrooms, Worcestershire sauce, and thyme. Cook for 5-6 minutes until onions are browned and tender. Season with salt and pepper.
  3. Add the rice and vegetable broth. Bring to a boil and then turn down to a simmer. Cover and cook for 40-45 minutes or until rice is fully cooked and broth is absorbed.
  4. Stir in the cream cheese until melted and creamy. Add the chives. Season with salt and pepper if needed.
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† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
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