Mushrooms Delwood
Created by TwisSis on February 12, 2015
- Servings: 4
- Prep Time: 15m
- Cook Time: 40m
- Recipe #17333
Ingredients
- 1 pound fresh mushrooms (washed & sliced)
- 2 chicken bouillon cubes
- 1/4 cup water
- 2 teaspoons all-purpose flour
- 1/2 cup milk
- 1 teaspoon grated parmesan cheese
- 1 cup stuffing mix (dry, herb)
- 1 tablespoon butter
How to Make
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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.
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Step 2: Remove from heat source, stir in sliced mushrooms & mix well to get good coverage w/the sauce.
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Step 3: Pour mixture into a buttered casserole dish. Sprinkle stuffing mix over the top & dot w/butter.
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Step 4: Cover w/foil, bake 30 min, then uncover & bake 10 min more. Serve immediately.
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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.
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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.
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Step 7: NOTE #3: I did not find this dish in need of any butter added to the top.
Nutritional Facts
- 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