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overhead photo of 2 white bowls with miso mushroom rice inside, topped with a poached egg over a light pink backdrop

Cheesy Miso Mushroom Rice

This cheesy miso mushroom rice recipe is the perfect hands-off alternative to risotto. It's gluten-free, vegetarian, and so easy to make!
Cuisine Italian, Mediterranean
Keyword brown rice, miso, mushrooms, thyme, vegetable broth
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4



  • 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!


*Be sure to double check the recommended cooking time and rice to liquid ratio on the package of rice you're using. There are many different types of rice out there, and cooking times/liquid ratios can vary! If you find your rice too firm/hard at the end of cooking, try adding an extra tablespoon or two of liquid and cook the rice for a little longer.
*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.
*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! TIP: make your protein dish while the rice is simmering, to maximize cooking time :)
*For a vegan/dairy-free version of this recipe, omit parmesan cheese or swap with a vegan alternative.