Baked Mushrooms

Baked Mushrooms

85
MOLSON7 3

"These are easy to make and taste great."

Ingredients 55 m {{adjustedServings}} servings 99 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 99 kcal
  • 5%
  • Fat:
  • 8.1 g
  • 12%
  • Carbs:
  • 6.5g
  • 2%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 97 mg
  • 4%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a 1 quart casserole dish combine mushrooms, onion, garlic, green pepper, Italian seasoning, seasoning salt, pepper and parsley. Pour water and butter over mixture and cover.
  3. Bake in preheated oven for 40 to 45 minutes.
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Reviews 85

  1. 110 Ratings

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naples34102
9/11/2011

This would be a much better recipe with a small, but important change, but I can only rate it two stars as written - I've made a baked mushroom recipe before and didn't care for the stewed, rather than roasted effect. Mushrooms are already loaded with water and this recipe only compounds the problem by calling for even more water and then to cover the pan! I changed the cooking method altogether, simply sauteing everything in a large skillet in a combination of butter and olive oil and NO water. Rather than Italian seasoning I used a handful of chopped fresh herbs at the end. This version was so much better; a solid 4 stars, and a unique change from the sauted mushrooms I generally serve with our grilled steaks.

AMY LAMPERT
12/17/2003

I made this for a dinner party the other night, and my guests really seemed to enjoy it. Here's what I did: I left out the green pepper and added a couple of green onions instead. I also left out the water at the suggestion of my fellow cooks and instead couldn't resist 2 small splashes of dry sherry instead. I didn't see that the recipe said seasoned salt until I actually looked closer so I had cracked some fresh salt on them first then did a quick sprinkle of seasoned salt, still staying light on both so that guests could add their own. I took another cook's suggestion and tossed the mushrooms a few times. I also added some garlic and herb breadcrumbs during the last 10 minutes. Since I kept it covered the whole time the breadcrumbs were really soft when I pulled out the dish after 45 minutes so I stirred the whole thing together. It made a really nice sauce. The mushrooms smelled heavenly before they were cooked and even better after. I don't even like mushrooms, but they were so easy and smelled so wonderful that I wouldn't hesitate to make them again. What an elegant dish!

Jill
3/28/2003

Extremely easy recipe and very tasty too!!! I do add a 1/4 cup of White Wine to the pan, it seems to bring out a little more of the mushrooms flavors. Not really a dish for kids unless they enjoy mushrooms!