Baked Mushrooms Recipe

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Baked Mushrooms Recipe

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4 4 6
Publisher Photo
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.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min.

Ingredients

  • 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

Directions

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.
Originally published as Baked Mushrooms in Light & Tasty August/September 2005, p27

Nutritional Facts

1/2 cup: 52 calories, 2g fat (1g saturated fat), 5mg cholesterol, 79mg sodium, 4g carbohydrate (1g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.

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  • 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
  1. 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.
Originally published as Baked Mushrooms in Light & Tasty August/September 2005, p27

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Reviews forBaked Mushrooms

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MY REVIEW
lidjzl0 User ID: 3723782 268982
Reviewed Jul. 4, 2017

"Very good. Doubled the recipe. Made for 4th of July cookout. Doubled the recipe. Used 1 lb portabello mushrooms and 1 lb white button mushrooms. Used vidallia onion inaread of green onion. Also used white winw which gave them a really good flavor."

MY REVIEW
charlenepaugustyn User ID: 3862805 247452
Reviewed Apr. 24, 2016

"Made this today, it was tasty. Followed the recipe, adding one more celery rib & used white cooking wine. The only problem was during baking, my fresh mushrooms turned a very dark color, which did not look very appetizing. Does anyone know the reason why as that would be the only reason I would hesitate to make this for dinner guests. Thanks !"

MY REVIEW
ConnieK User ID: 282614 60681
Reviewed Sep. 28, 2012

"Tasty and so simple to make. The wine adds an elegant flavor. Will make again."

MY REVIEW
yummypoptart31 User ID: 4841132 150164
Reviewed Jan. 29, 2010

"This recipie didnt taste as good as I thought it would but it was still good...I did add minced garlic to mineand a little bit more chicken broth. I didnt feel like it called for enough broth, but I will surely make this again.:-)"

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