Mushrooms Delwood

4
Servings
15m
Prep Time
40m
Cook Time
55m
Ready In


"This recipe is from the "One of a Kind Cookbook" of the Junior League of Mobile, AL. My experience has been that some real recipe gems can often be found in these Junior League cookbooks & I believe this is 1 of those gems. Enjoy!"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (228.4 g)
  • Calories 452.5
  • Total Fat - 32.8 g
  • Saturated Fat - 12.4 g
  • Cholesterol - 127.1 mg
  • Sodium - 366.9 mg
  • Total Carbohydrate - 13.5 g
  • Dietary Fiber - 1.5 g
  • Sugars - 3.5 g
  • Protein - 24.4 g
  • Calcium - 72.9 mg
  • Iron - 1.9 mg
  • Vitamin C - 1.7 mg
  • Thiamin - 0.9 mg

Step 1

Preheat oven to 350F. In a large saucepan over med-heat, dissolve bouillon cubes in the water. Stir in the flour, milk & cheese. Cook till well-thickened, stirring continuously.

Step 2

Remove from heat source, stir in sliced mushrooms & mix well to get good coverage w/the sauce.

Step 3

Pour mixture into a buttered casserole dish. Sprinkle stuffing mix over the top & dot w/butter.

Step 4

Cover w/foil, bake 30 min, then uncover & bake 10 min more. Serve immediately.

Step 5

NOTE #1: You will want the sauce to be thick as the mushrooms will add their liquid to thin it as the dish cooks.

Step 6

NOTE #2: The sauce will be salty, but much less so when the mushroom liquid joins it. If this is a concern, cut back to 1 bouillon cube.

Step 7

NOTE #3: I did not find this dish in need of any butter added to the top.

Tips & Variations


  • Aluminum Foil

Related

Mikekey

Great side for chicken. I skipped the butter, since for the topping I used some garlic and butter croutons crushed up. My only regret was I cut the recipe in half and now no leftovers. :)

review by:
(6 May 2016)