Mushroom lovers, unite! This buttery, cheesy mushrooms and rice dish is the perfect side for steak, pork, chicken, or your protein of choice. It’s so easy to make—creamy and delicious!
If you’re looking for a tasty low-carb rice dish to enjoy with lunch or dinner, look no further than this low-carb mushrooms and rice recipe. It’s savory, satisfying, and full of that craveable umami flavor that makes mushrooms so popular.
All About Mushrooms
Mushrooms are truly an amazing food. They're available in many varieties, and each type has a slightly different taste and texture.
Let's face it, though—mushrooms can be polarizing. If you think you aren't a huge fan of the fungi, reading the benefits may convince you to give them another shot. Mushrooms have been used as both food and medicine for thousands of years. They have antioxidant and anti-inflammatory properties alongside a rich, umami flavor—making them highly satisfying.
Mushrooms contain several types of B vitamins, Vitamin D, potassium, and several other minerals that are beneficial to health. When exposed to UV light, mushrooms increase the amount of vitamin D. If you’re hoping to get more of this “sunshine vitamin” in your diet, look for mushrooms that indicate they’ve been exposed to UV rays (many commercial mushrooms are grown in the dark).
Wild mushrooms contain higher levels of vitamin D, but before you go out and start to forage, it's essential to know what you're doing. There are many varieties of wild mushrooms that are inedible and even poisonous. Stick to the grocery store variety unless you are certain.
If you love the taste of different mushrooms, you can often find shitake, portobello, oyster, and other types of mushrooms at the store. Dried mushrooms are a great source of vitamins and are surprisingly easy to soak and work with. Not only do mushrooms have antioxidant effects and vitamins, but some studies show they're also good for brain and gut health.
For this mushroom and rice recipe, we stick with the white button variety mushroom (Agaricus bisporus) but feel free to add and experiment with other types if you like.
If you haven’t worked with mushrooms for a while, it’s easy! Choose mushrooms that appear firm, white, and clean. Store the mushrooms in the fridge for up to a week in a paper bag, if possible. Often in enclosed grocery store containers, mushrooms can decline quickly and become slimy and brown.
Mushrooms are 80-90% water; when they get wet, they absorb more water like a sponge. This can cause them to spoil, so wait to clean them until you're ready to cook. You can use a mushroom brush or a damp paper towel to gently remove any dirt or debris that appear on the surface. Avoid submerging or soaking your mushrooms.
Sauteing mushrooms is a great way to cook them; the high heat levels help them retain their nutrients. Mushrooms go great with rice, cheese, and other savory ingredients. If you haven't tried mushrooms in a while, this recipe will have you back on board with fungi!
Low-Carb Rice? Yes, It’s Real!
If you’re watching your carbs, you might assume that rice is off-limits. After all, rice is a starch, and most varieties contain around 45 grams of carbs per cooked cup. That’s quite a few carbs, especially if you’re following keto or another low-carb plan.
Well, get ready to meet your new rice BFF! It’s Skinny Rice has ZERO net carbs and only 9 calories per pack! It’s the perfect way to lighten up your favorite rice dishes, including this delicious low-carb mushrooms and rice recipe.
If you haven’t worked with It’s Skinny Rice or Pasta before, you’ll be amazed at how easy it is! To enjoy this delicious low-carb rice alternative, simply open up the package and add it to the other ingredients at the end of the cooking process. It takes only a few minutes to heat up and enjoy.
It's Skinny isn't limited to rice only. We offer four varieties of It’s Skinny:
Try all four options in a convenient variety pack, or order a 6 pack of any of your favorites. It’s Skinny is perfect for pasta dishes. The shirataki noodles are filling but won't weigh you down like many other pasta types.
How does It’s Skinny get such impressive stats? It’s all thanks to a root vegetable called konjac. Konjac is similar to a turnip. It's exceptionally high in glucomannan fiber, which helps keep you full and your blood sugar levels steady.
Konjac also happens to be an excellent ingredient for making low-carb pasta and rice. The texture is similar to traditional rice and pasta. Shirataki noodles and rice take on the flavors of the surrounding components. As a result, they won't get watery or overpower the dish like some other swaps (we’re looking at you, cauliflower rice).
If you’re curious about konjac, check out It’s Skinny. You’ll discover how easy it is to lighten up your meals—deprivation-free!
Frequently Asked Questions About Mushrooms and Rice
Low-carb mushrooms and rice is an easy recipe that makes a perfect side dish for almost any meal. Of course, we always encourage you to customize recipes and make them your own. Here are a few questions to guide you in your cooking.
What other types of mushrooms could I use in this recipe?
As we said before, the world of fungi is vast and tasty! Mushrooms contain natural glutamate, giving them their extra savory, even meaty flavor. Almost any mushroom would work in this dish. We use white button mushrooms, which have a mild taste and work well with any protein or other main course.
You could also try brown baby bella or portobello mushrooms in this dish (they are the same variety as white button mushrooms at different life stages). This dish would also be delicious with shitake mushrooms, oyster mushrooms, or even enoki mushrooms.
Could I use a different type of cheese?
Locatelli cheese is the most well-known brand of sheep’s milk Pecorino Romano and is considered the gold standard of grated cheese. It’s got a great depth of flavor that goes well with this dish. It’s definitely worth seeking out and splurging for.
If you can’t get your hands on some of this nutty, sharp, salty cheese, you could opt for another similar hard cheese, such as parmesan. Asiago cheese would work well in this mushroom and rice dish. Manchego would also be delicious.
What protein pairs best with this mushroom rice?
For this recipe, Chef Michelle paired the It’s Skinny Rice and mushrooms with a beautiful piece of leftover steak she sliced to serve atop the bed of rice. But the low-carb rice and mushrooms work well with nearly any protein.
Try this dish as a side for pork chops or chicken breast. Steak and mushrooms are a classic steakhouse combination, but any cut of beef would work well here. You could also have it with a pot roast. It's Skinny Rice and mushrooms are vegetarian (all It's Skinny products are vegan and gluten-free), so you could enjoy this dish as a light main course.
How to Cook Low-Carb Mushrooms and Rice (with It’s Skinny Rice)
If you're ready for a hearty, filling rice dish, this low-carb mushrooms and rice is a perfect choice. Tender, buttery, caramelized mushrooms pair with It's Skinny ZERO net-carb rice to make the ideal base for a juicy steak or any protein. Serve these low-carb mushrooms and rice as a side dish, or create a protein bowl for lunch. Whatever you decide, it's guilt-free, low-carb, and delicious!
Chop the onions, garlic, and mushrooms. Toss the vegetables in a pan with 2 tablespoons of olive oil. Sauté until the mixture cooks down. Season the dish with salt and pepper.
Add parsley and 2 tablespoons of butter. Continue to sauté until the mushrooms and onions caramelize.
Drain and rinse 1 package of It’s Skinny Rice. Add the rice to the pan, stir and toss. Heat through for 3-4 minutes.
Plate the rice and mushrooms, and top with the grated Locatelli cheese.
Serve alongside grilled or pan-fried steak—cook until it reaches the desired doneness and let it rest for 5-10 minutes before slicing. (*Note: this recipe uses sirloin steak, but you can use any protein you like with this delicious low-carb rice and mushrooms).