Servings: 4 | Total Time: 30 minutes
Oh My Gosh, This Rice is So Good
This Creamy Mushroom Parmesan Rice is that cozy, rich side dish you’ll want to make over and over again. It’s got that creamy risotto-style texture without all the stirring, and the mushrooms give it a deep, earthy flavor. The Parmesan melts right in, making everything super creamy and comforting.
I make this when I need something that feels a little fancy but doesn’t take a ton of time. It goes with just about anything—chicken, steak, roasted veggies—you name it.
Why I Love This Recipe
There’s a reason I keep coming back to this one:
- It tastes like risotto but is way easier to make.
- All the creaminess comes from real ingredients—no heavy cream needed!
- Mushrooms add that cozy, umami flavor I can’t get enough of.
- One pot. One spoon. Barely any cleanup.
This dish is the perfect combo of simple and impressive. I’ve made it for casual dinners and guests—and it always gets compliments.
What You’ll Need
Ingredients:
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 small yellow onion, diced
- 2 garlic cloves, minced
- 8 oz cremini mushrooms, sliced
- 1 cup long grain white rice (like jasmine or basmati)
- 2 ½ cups low-sodium chicken broth
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup freshly grated Parmesan cheese
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Pro Tips
- Use freshly grated Parmesan. It melts better and adds more flavor than pre-shredded.
- Don’t rush the mushrooms. Let them brown—this adds way more flavor.
- Keep the broth warm. It helps the rice cook more evenly.
- Taste as you go. Salt levels can vary depending on your broth and cheese.
- Finish with extra Parmesan on top. Always a good idea.
Tools You’ll Need
- Large sauté pan or deep skillet
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Cheese grater
- Knife and cutting board
Substitutions & Variations
- No chicken broth? Use veggie broth to make it vegetarian.
- Want extra protein? Add in cooked chicken or sausage at the end.
- No cremini mushrooms? Use white button or even a mix with shiitake.
- Dairy-free? Use a plant-based butter and skip the cheese (or use vegan parm).
Make-Ahead Tips
You can slice your mushrooms, dice the onion, and grate the cheese ahead of time. Store each in airtight containers in the fridge up to 2 days in advance.
How to Make It
Step 1: Sauté the Onions and Garlic
Heat olive oil and butter in a large pan over medium heat. Add the diced onion and sauté for about 3–4 minutes, until softened. Add the minced garlic and cook for 1 more minute.
Step 2: Cook the Mushrooms
Add the sliced mushrooms to the pan. Let them cook undisturbed for a couple of minutes to get some browning, then stir and cook for 5–6 minutes, until they’re golden and soft.
Step 3: Add the Rice
Stir in the uncooked rice and let it toast for about 1 minute.
Step 4: Add Broth, Salt, and Pepper
Pour in the chicken broth, then stir in salt and pepper. Bring to a simmer, reduce heat, and cover. Let it cook for 15–18 minutes, or until the rice is tender and liquid is mostly absorbed.
Step 5: Add Parmesan and Finish
Turn off the heat. Stir in the grated Parmesan until it’s all melted and creamy. Top with chopped parsley if you like.
Step 6: Plating the Perfect Mushroom Parmesan Rice
Now it’s time to serve up your delicious creation! Spoon the creamy mushroom Parmesan rice into a beautiful bowl, letting the smooth, rich texture shine. Top with a sprinkle of fresh parsley for a pop of color and a burst of flavor. Ready to enjoy your flavorful dish!
Why This Recipe Works (Quick Science)
- Toasting the rice helps lock in flavor and gives the grains structure, so they stay fluffy—not mushy.
- Mushrooms are full of umami, which boosts the savory flavor without needing meat.
- Parmesan has glutamates, which enhance flavor and help create that creamy texture when melted into the hot rice.
Meal Plan Ideas
Pair this rice with:
- Grilled or baked chicken thighs
- Garlic butter shrimp
- A big green salad
- Roasted broccoli or asparagus
- Seared pork chops
Common Mistakes
- Using too much broth. It can make the rice too mushy.
- Adding cheese too early. If the heat is too high, it gets clumpy instead of melty.
- Not letting the mushrooms brown. That’s where all the flavor lives!
What to Serve With
- Lemon herb chicken
- A juicy steak
- Roasted carrots
- A crisp white wine like Sauvignon Blanc
- Crusty garlic bread
Leftovers & Storage
- Store in an airtight container in the fridge for up to 4 days.
- Reheat gently on the stove or in the microwave with a splash of broth or water to bring back the creaminess.
Macros (Per Serving)
- Calories: 310
- Protein: 10g
- Carbs: 36g
- Fat: 14g
- Fiber: 2g
- Sugar: 2g
FAQ
Can I make this vegan?
Yep! Use veggie broth, vegan butter, and a plant-based Parmesan.
Can I use brown rice?
Sure, but it takes longer to cook and needs a bit more broth. Try adding ½ cup more and cook for 35–40 minutes.
Can I freeze it?
It’s best fresh, but you can freeze it. Reheat with a splash of broth to loosen it up.
Final Thoughts
This Creamy Mushroom Parmesan Rice is one of those recipes you’ll want to keep in your back pocket. It’s cozy, delicious, and works with so many meals. Try it out, and if you love it (I think you will), drop a comment below! I’d love to hear how it turned out or help if you have any questions.