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Nutrition Facts
Serving Size 1 (308g) Recipe makes 8 servings
Calories 248
Calories from Fat 169		(68%)
Amount Per Serving		%DV
	Total Fat 18.9g	29%
	Saturated Fat 11.4g	57%
	Monounsaturated Fat 5.0g
	Polyunsaturated Fat 1.1g
	Trans Fat 0.0g
Cholesterol 43mg		14%
Sodium 572mg		23%
Potassium 682mg		19%
Total Carbohydrate 14.2g		4%
	Dietary Fiber 2.1g	8%
	Sugars 3.6g
Protein 8.8g		17%
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Baked Mushrooms

Recipe #20565 | 40 min | 10 min prep | add private note

⁽¹⁷⁾ RATE IT NOW Print Recipe

By: yooper
Feb 24, 2002

A great side dish when you're serving steak or a nice beef roast!

SERVES 8 (change servings and units)

Ingredients

3 lbs small fresh mushrooms
1 small onion, chopped
1/2 cup butter or margarine, divided
1/2 cup all-purpose flour
3/4 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon pepper
2 1/2 cups chicken broth
1 (8 ounce) cup sour cream
1 tablespoon tomato sauce or ketchup

Directions

1
In a skillet, saute mushrooms and onion in 1/4 cup butter for 5 minutes.
2
Transfer to an ungreased 2 quart baking dish.
3
In the same skillet, melt the remaining butter.
4
Stir in the flour, salt, garlic powder and pepper until smooth.
5
Gradually stir in chicken broth; bring to a boil.
6
Cook and stir for 2 minutes or until thickened.
7
Stir in the sour cream and tomato sauce or ketchup.
8
Pour over mushrooms.
9
Cover and bake at 350 for 30 minutes or until bubbly.

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Featured Reviews for This Recipe

From: Kat Renee

On Jan 27, 2009

I love this recipe! I've made it several times now and it's been great every time!

0 people found this review helpful

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From: Starrynews

On Nov 18, 2008

Nice, simple mushroom dish. I sauteed the mushrooms and onion in a pan prepared with non-stick cooking spray, so I could cut down on the butter. Thanks to the previous reviews, I added the broth gradually so that I could control the thickness of the sauce. I left it a little thicker to account for the liquid the mushrooms would release, and that seemed to work out nicely. I used the ketchup option, but I may try it with my homemade tomato sauce next time. Thanks for a tasty recipe (and I am not a big fan of mushrooms!)!

0 people found this review helpful

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From: ratherbeswimmin'

On Jul 28, 2002

This is a wonderful mushroom recipe. I substituted minced garlic for the garlic powder. Just a personal preference. Otherwise I followed the recipe. The sauce was rich and flavorful. A very easy recipe to prepare. Serve this as a side dish with roasted chicken. Umm umm good. Thanks yooper

8 people found this review helpful

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From: infj

On Mar 24, 2005

This was delicious, but the sauce was much too thin. It spread out and made a big puddle on the plate. We used bread to soak it up, and it was yummy. Nonetheless, I don't think this was really appropriate to serve as a side dish, unless you like your side dish to leak into everything else on your plate. If I make this again as a side dish, I will use less broth in the sauce. Otherwise, I will serve it over rice or something; I'm sure it would be great that way. It did taste really good!

3 people found this review helpful

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