Cheesy Miso Mushroom Rice
This Cheesy Miso Mushroom Rice recipe is the perfect hands-off alternative to risotto! It’s easy to make and packed with healthy ingredients like cremini mushrooms, miso paste, and brown rice. Gluten-free, vegetarian, comforting, and SO delicious.
If you love mushroom risotto but hate how hands-on the cooking process is, you are going to LOVE this recipe.
With risotto, you typically need to add broth to the rice in increments, and stir regularly through the whole process (up to 30 minutes)!
While it may be worth it, this miso mushroom rice recipe has a similar flavour profile but WAY less work. Once the rice and broth are in the pot, all you have to do is cover it and let it simmer until the liquid is absorbed 🙂
Not only is it easy, but this recipe is packed with so much umami flavour from the mushrooms, miso paste, veggie broth, and parmesan cheese. It’s nutrient-dense, delicious, and also great for batch cooking or meal prep.
This Recipe Is Only 10 Ingredients!
- Mushrooms – cremini, or other variety
- Brown rice
- Miso paste
- Parmesan, freshly grated – or vegan alternative
- Vegetable broth
- Olive oil
What Is Miso Paste?
Miso is a traditional Japanese seasoning that adds a delicious “umami” and salty flavour to dishes like soups, sauces, meats, and vegetables. It’s produced by fermenting soybeans with salt and “koji” (a type of fungus).
I love using miso paste in my cooking to pack in a ton of flavour! If you want to cook more with miso, be sure to check out some of these easy recipes:
- Creamy Vegan Miso Mushroom Soup
- Crispy Baked Tofu With Maple Miso Sauce
- 5-Minute Miso Tahini Sauce
- Miso Mashed Sweet Potatoes
- Healthy Miso Ramen Noodle Soup
- Tempeh Stir-Fry With Creamy Miso-Peanut Sauce
What To Serve With Mushroom Rice
Because this mushroom rice is a source of complex carbohydrates, veggies, and fibre, I would recommend balancing out this dish with a serving of your favourite protein!
Some delicious protein ideas to make with this mushroom rice:
- garlic shrimp with smoked paprika & honey (this is what I ate this dish with when I tested the recipe – SO good together!)
- crispy turmeric salmon
- honey lemon oven-baked salmon with thyme
- crispy baked tofu with maple miso sauce
- baked salmon with pistachio pesto
- runny eggs – fried, soft-boiled, or poached (as photographed)! Stir the yolk in the rice to make it extra creamy 🙂
How To Store & Reheat Leftovers
This recipe makes awesome leftovers that maintain their texture well when reheated!
Simply store them in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stovetop.
Miso Nutrition Benefits
Because miso paste is made by fermenting soybeans, it’s a natural source of beneficial gut microbes that appear to play a role in many aspects of human health.
Miso is also rich in micronutrients such as manganese, vitamin K, copper, and zinc.
Mushroom Nutrition Benefits
Mushrooms are a source of:
- multiple B-vitamins like niacin, riboflavin, and pantothenic acid with a 100-gram serving providing 20, 25, and 20% of your daily needs, respectively.
- B-vitamins play a critical role in transforming the food we eat into the energy that fuels every process in our body.
- minerals like selenium (15%DV), copper (15%DV), potassium (8%DV), and phosphorus (6%DV).
Something unique about mushrooms? They are actually one of the few non-fortified food sources of vitamin D!
Vitamin D plays a critical role in calcium absorption, helping to keep your bones healthy and strong.
Brown Rice Nutrition Benefits
Brown rice is:
- a fibre-rich whole grain, with 1 cup providing 3.5 grams (about 14% of your daily needs)
- an excellent source of B-vitamins, like thiamin, niacin, B6, and pantothenic acid
- a good source of minerals like manganese, selenium, magnesium, phosphorus, copper, zinc, and iron
More Easy, Healthy Rice Recipes
- Creamy Coconut Corn Rice
- Vegan Cheesy Broccoli Rice
- Cheesy Butternut Squash Rice Bowl With Shrimp
- Sautéed Shrimp With Tomato Sauce, Feta & Rice
- Green Goddess Rice Bowl
Did you give this Cheesy Miso Mushroom Rice Recipe a try? Let me know by leaving a comment and recipe rating below!
If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. You can also subscribe to my email list to never miss a new recipe or nutrition education post!
Get the Recipe: Cheesy Miso Mushroom Rice
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 6 cups cremini mushrooms, sliced into quarters or sixths (depending on size)
- 2 tbsp thyme
- 1 cup brown rice, dry
- 1 + 3/4 cup vegetable broth
- 3 Tbsp miso paste
- 1 cup parmesan, freshly grated
- Salt + pepper, to taste
- Bring a large saucepan, stockpot, or dutch oven to medium heat on the stovetop. Add olive oil and minced garlic, and sauté for 1-2 mins, until fragrant.
- Add sliced mushrooms, thyme, salt, and pepper and sauté for 5-7 mins, stirring frequently.
- Next, add brown rice, vegetable broth, and miso paste to the pot. Stir and bring to a boil, before covering and reducing heat. Let pot simmer (covered) for about 45 minutes, or until the liquid is absorbed.
- Once ready, stir in parmesan cheese. Serve with your favourite protein and enjoy!
Did you make this recipe?
Let me know by leaving a recipe rating below, or by tagging @walderwellness on Instagram. I love seeing your beautiful creations!
10 Comments on “Cheesy Miso Mushroom Rice”
This was comforting, hearty, and quick to make on a weeknight! I wish we doubled the recipe. We will definitely be making this again. We made it vegan by using nutritional yeast instead of parmesan. Thanks Carrie!
Hi Gurjeet! I’m so so happy to hear you enjoyed this one!! Thanks so much for sharing that. Also love hearing that the nutritional yeast swap worked for you 🙂
This dish was so yummy and easy to make! I’m typically a lazy cook so if something takes more than 30 minutes I’m skeptical (which is why I’ve stayed away from
Risottos in the past) But this was so simple! Definitely a new staple!!
Hi Liza! Thank you so much for sharing your experience! I’m so happy to hear you enjoyed this one. It’s totally a lazy risotto which I am all for haha. So glad you found it simple and tasty 🙂
Very tasty recipe! I used brown miso (what I had on hand) and though I used less half, I think 1 Tbsp would’ve been enough.
Hi Marguerite! I’m so happy to hear you enjoyed this recipe – thank you so much for sharing :). Happy to hear that the brown miso worked for you as well!!
Do you think this recipe would work with another grain like quinoa?
Apologies for the delayed response, Colleen! I got married over the long weekend and have taken some time off work 🙂
I haven’t tried this one with another grain, unfortunately. I think it could technically work though (and would taste just as good)! Slightly different texture (with rice it feels more like risotto). You would just have to adjust the liquid to grain ratio, as well as the cooking time to make it work for quinoa. I have a whole post about cooking quinoa if you need some tips. I’d love to know if you end up trying it!!
This felt like pure comfort food in a bowl. My husband and I poached eggs and it was a great addition of protein. The miso mushroom rice reheated perfectly the next day. Excited to make again, and maybe add shrimp next time! Thank you so much again for sharing your recipes with us!
You are so welcome, Aimee! I’m so glad both you and your husband enjoyed this one. It really is so comforting – perfect for fall!! I can’t wait to hear what you try next 🙂