One pot creamy mushroom rice is made with brown rice, baby bella mushrooms, low-fat cream cheese, onions, and garlic for a creamy and delicious vegetarian side dish in under 45 minutes. This dish tastes beyond decadent without any heavy cream or butter!
Ever since I was little, I’ve loved anything with mushrooms. From this classic Mushroom Soup to my dreamy Portobello Mushroom Pizza, I’ve found plenty of ways to utilize one of my favorite veggies in healthier recipes. This one pot creamy mushroom rice is creamy, easy to make, and melt-in-your-mouth delicious. Oh, and the best part? This 45-minute dish all comes together in just one pot, so it’s virtually mess-free.
This dreamy recipe is basically a healthier, weeknight-friendly version of your favorite mushroom risotto. It’s rich, creamy, and bursting with flavor, without being loaded with heavy cream and butter like most risotto recipes. This creamy mushroom rice recipe is made with simple ingredients like brown rice, baby bella mushrooms, and vegetable broth, with reduced-fat cream cheese to take that creaminess up about ten notches.
Trust me when I say that this healthy dinner recipe is a winner. It’s way lighter than anyone will realize and pairs beautifully with just about any entree, from grilled fish to baked chicken. Whether you’re looking for a way to squeeze more veggies into your kid’s diet or on the hunt for the perfect dinner recipe with mushrooms, you’ve found it in this one pot creamy mushroom rice.
What You’ll Need
To prepare this one pot mushroom rice recipe, you’ll need the following key ingredients:
- Mushrooms. I like to use baby bella mushrooms for this recipe, but you could also use button, cremini, or shiitake mushrooms.
- Brown rice. Typically, I’ll opt for whole grains for the extra nutrients. Trust me, this dish is so rich and creamy, you won’t even notice. If you want to swap for white rice, you’ll need to adjust the cooking time accordingly.
- Vegetable broth. For even more delicious flavor, I like to cook the rice in broth instead of water. You could also use chicken broth, or even mushroom broth to really drive that umami flavor home. Opt for low-sodium broth if you can.
- Cream cheese. This is the secret to the creamiest mushroom rice. To keep this dish on the lighter side, I prefer to use reduced-fat cream cheese.
- Worcestershire sauce. Savory, rich, and a little tangy—this powerful sauce enhances the umami flavor of the mushrooms and helps to form a delicious base for the dish.
- Herbs. I love cooking this dish with earthy dried herb and then mixing fresh chives in at the end for some added freshness and a pop of color.
Recipe Tips & Substitutions
This healthy one pot recipe is easy to modify based on your based on your preferences, so don’t be afraid to switch things up. If you stumble across a new addition that you love, be sure to let me know in the comments so I can try it out!
To help you make the best creamy mushroom rice every time, here are some handy tips and substitutions to try:
- Pre-soak your rice. If you’re using brown rice for this recipe and you want to speed things up, try soaking it for 30 minutes before cooking it. Not only will your rice cook faster, but it’ll also be even softer and fluffier.
- Make it a meal. While you could enjoy this as it is, I recommend rounding it out with some protein. Any kind of protein will work, but I especially love some Shredded Rotisserie Chicken, Grilled Salmon, or baked tofu for a vegetarian meal.
- Simmer to perfection. You can make this recipe with jasmine, basmati, or any other kind of rice but you’ll need to make some minor adjustments to the cooking time and liquid amount. Check out the ratio of rice to water required for your rice of choice, then adjust both the amount of broth and cooking time accordingly.
- Add extra veggies. If you want to sneak in even more veggies, go for it! Some of my top picks for this dish include zucchini, bell peppers, spinach, and finely chopped broccoli. I recommend adding any extra veggies closer to the end of the cooking time to avoid overcooking them.
- Make it vegan. Want to make this a vegan side dish? Swap out the cream cheese for a plant-based alternative or leave it out altogether and swap 1 cup of broth for a can of full-fat coconut milk.
How to Serve Creamy Mushroom Rice
While you could easily serve this dish on its own as a vegetarian main course, I love rounding it out with some protein and veggies for the ultimate weeknight dinner. Here’s my favorite way to make a complete meal out of this dish:
- Start with a protein entree. Mushroom rice pairs well with just about anything you have in mind. A few of my favorite options include grilled chicken breast or thighs, turkey meatballs, lean grilled steak, and baked or grilled fish like salmon.
- Add some greens. Now that we’ve got our protein and a show-stopping whole grain side dish, it’s time to add something green to finish off the plate. You can add whichever veggies you like, but Grilled Asparagus and Garlic-Grilled Broccoli are some of my personal favorites. Any steamed, roasted, or grilled veggies would work great here, so just use whatever you’ve got!
Storage Tips for Leftover Rice
As with most rice recipes, this one stores incredibly well. This is the kind of dish that you will not be sorry to have leftovers of, trust me on this one. If you’re serving a crowd or want to make extras to enjoy throughout the week, feel free to double the recipe.
To store leftover mushroom rice, allow it to cool and then transfer the rice to an airtight container. Once you’ve done this, you can store it in the fridge for up to 3-4 days or in the freezer for up to 3 months. To thaw, just move the container over to the fridge 24-48 hours in advance.
Frequently Asked Questions
Here are the answers to some of the most frequently asked questions about this creamy mushroom rice recipe:
Absolutely! This is entirely up to your personal preference. If you want to add a meatier flavor, feel free to use chicken broth or equal parts of both types of broth. Try to opt for low-sodium versions if you can.
Uncooked for this one! Cooking the rice with mushrooms, onions, garlic, and vegetable broth is what lets all that flavor in and also what makes it so mouth-wateringly creamy. Cooked rice will not work for this recipe. However, if you’re looking for ways to use leftover rice, feel free to saute mushrooms and mix them into your rice along with some cream cheese for a similar vibe.
Sure! I haven’t tried this, but I’m sure it would still turn out well as long you adjust the amount of broth and cooking time accordingly. If you try this recipe with quinoa, let me know how it turns out.
This recipe works great with both brown and white rice. Just make sure to adjust the cooking time and amount of liquid to match the type of rice you are using. Some rice cooks much more quickly.
There are lots of options when it comes to adding protein to this dish. For vegetarian protein options, consider adding some white beans or chickpeas. You could also add some crispy tofu or vegetarian sausage on top. If you are not looking for a plant based protein, considering
One Pot Creamy Mushroom Rice
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- 2 tsp olive oil
- 3 cloves garlic, minced
- 1 onion, diced
- 1 pound baby bella mushrooms, sliced
- 2 tsp Worcestershire sauce
- 1/2 tsp dried thyme
- 3/4 tsp kosher salt
- 1/8 tsp black pepper
- 1 cup brown rice
- 2 cups vegetable broth
- 1/4 cup reduced fat cream cheese
- 2 tbsp. chives, chopped
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* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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