I’ve been making this dish for as many years as I can recall; it’s either on our Thanksgiving or Christmas dinner table and is so good I wonder why we don’t have it more often. Maybe we just want to have something to really look forward to! (Or maybe cause all that goodness can’t be done everyday; butter, half and half, stock, parm, yum!)
Simple, really. I use plain old button mushrooms but I’m sure if you wanted to play with the variety, anything would work.
Creamy Mushroom Bake
Ingredients
1 lb. mushrooms, stems removed
1/2 c. butter
2 Tbsp. flour
1/2 c. half and half
1/4 c. beef or chicken stock
dash of freshly ground pepper
1/2 c. Panko bread crumbs (yes, you can use regular crumbs but these offer a nice little crunch!)
1/2 c. freshly grated Parmesan
Directions
Preheat oven to 350 degrees.
Butter shallow baking dish.
Arrange mushrooms in dish stemmed side down.
Melt 1/2 cup butter in small saucepan over low heat. Increase heat to medium-high, blend in flour and cook for 3 minutes, stirring constantly.
Pour in half and half and bring to a boil.
Mix in stock and pepper and return to boil.
Pour sauce evenly over mushroom.
Bake for 20-25 minutes until mushrooms look tender.
Sprinkle with bread/cheese mixture and continue baking until cheese melts, approximately 5 minutes.
Serve hot. Makes 4 to 6 servings.
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This looks great. Mushroomy goodness is right up our alley.
Thanks.
It’s one of my all time favorites; hope you enjoy it as much as my family has for years.
I love this idea! Looks easy and a great side dish! One question though, do the mushrooms release water? Or does it bake away? I have to try!
Renee
Whatever they release is managed by the white sauce mixture with flour; so it’s never runny, just surrounded by a luscious creamy sauce.
I love mushrooms and this dish looks fab!
So glad I stumbled across your blog. These baked mushrooms look fantastic. Printing recipe…..
Margaret, when I make them I have to force myself to eat some of the main course…really!
I think this looks WONderful. Thanks for the post and the recipe Barb.
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