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Mushroom Casserole

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Recipe

Mushrooms baked in their own juices and cream. Make sure you have room for this scrumptious casserole that will have you scooping out seconds!

 

Yield

6 servings

Prep

15 min

Cook

45 min

Ready

60 min

Ingredients

Amount Measure Ingredient Features
2 pounds mushrooms
fresh, sliced
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¼ cup water
boiling
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5 each chicken bouillon cubes
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2-3 tablespoons all-purpose flour
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2 tablespoons Parmesan cheese
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1 cup heavy whipping cream
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1 teaspoon black pepper
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½ cup butter
melted
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7 ounces herb stuffing mix

Ingredients

Amount Measure Ingredient Features
907.2 g mushrooms
fresh, sliced
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59 ml water
boiling
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5 each chicken bouillon cubes
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all-purpose flour
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3E+1 ml Parmesan cheese
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237 ml heavy whipping cream
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5 ml black pepper
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118 ml butter
melted
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202.3 ml/g herb stuffing mix

Directions

Grease oblong baking dish ; add mushrooms. In saucepan, dissolve bouillon in boiling water.

Make paste of flour and small amount of water; add slowly to boullion; blend in Parmesan cheese, cream and pepper.

Cook over low heat, stirring constantly until thick.

Pour over mushrooms. Mix melted butter with stuffing mix and spread over mushrooms.

Cover with foil. Bake at 350℉ (180℃) for 35 minutes.

Remove foil and cook 10 minutes more to brown slightly.



* not incl. in nutrient facts Arrow up button

Comments


irishfreak

EXCELLENT!

 

 

Nutrition Facts

Serving Size 257g (9.1 oz)
Amount per Serving
Calories 44865% from fat
 % Daily Value *
Total Fat 32g 49%
Saturated Fat 19g 97%
Trans Fat 0g
Cholesterol 97mg 32%
Sodium 677mg 28%
Total Carbohydrate 11g 11%
Dietary Fiber 3g 11%
Sugars g
Protein 20g
Vitamin A 21% Vitamin C 6%
Calcium 9% Iron 13%
* based on a 2,000 calorie diet How is this calculated?
 

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