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Baked Mushrooms

 Baked Mushrooms
A delightful wine sauce turns these mushrooms into the perfect side dish at elegant dinners, but the easy preparation makes them a natural for weeknight suppers, too. Patty Kile of Elizabethtown, Pennsylvania shares the recipe.
6 ServingsPrep: 15 min. Bake: 25 min.


  • 1 pound whole fresh mushrooms
  • 1 celery rib, chopped
  • 2 green onions, thinly sliced
  • 1 tablespoon butter
  • 1/2 cup white wine or chicken broth
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper


  • Place mushrooms in an 8-in. square baking dish coated with cooking
  • spray. In a nonstick skillet, saute celery and onions in butter
  • until tender. Stir in the wine or broth, salt and pepper; heat
  • through. Pour over mushrooms. Bake, uncovered, at 350° for 25-30
  • minutes or until mushrooms are tender, stirring several times.
  • Yield: 6 servings.
Nutritional Facts: 1/2 cup equals 52 calories, 2 g fat (1 g saturated fat), 5 mg cholesterol, 79 mg sodium, 4 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.