Baked Mushrooms
Recipe: #21560
October 31, 2015
Categories: Breakfast, Side Dishes, Mushrooms, Australian, Brunch, Sunday Dinner, Oven Bake, Gluten-Free, No Eggs, Sugar-Free, Vegetarian, Heavy Cream, Kosher Dairy, Vegetarian Dinner, more
"A lovely side that is baked in the oven. Serve on toast or as a side to any meat."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (94.3 g)
- Calories 122.4
- Total Fat - 11.8 g
- Saturated Fat - 7.3 g
- Cholesterol - 35.1 mg
- Sodium - 213.2 mg
- Total Carbohydrate - 3.4 g
- Dietary Fiber - 0.8 g
- Sugars - 1.5 g
- Protein - 2.1 g
- Calcium - 35.2 mg
- Iron - 0.2 mg
- Vitamin C - 0.3 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Clean mushroom, and peel if desired.
Step 2
Remove stems from mushrooms.
Step 3
Place caps in casserole dish, stem side up. (You can cut a very thin slice off the bottom of the mushroom if it won't stand properly).
Step 4
Finely chop stems and season with salt and pepper, mix in chopped sage.
Step 5
Fill the hollow of the mushroom cap with the chopped stems. Dot them with butter and pour in the cream.
Step 6
Cover the dish and bake at 220dg c (425F) for 10-15 minutes.
Step 7
Garnish with chopped chives and serve.
Tips
No special items needed.
1 Reviews
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