22 October, 2012

Baked Mushrooms | 30-Minute Meals

Image Credit: iStockphoto/Tomas Bercic

Baked Mushrooms ingredients
Makes 4 servings
3/4-lb medium mushrooms, about thirty
1/4 cup minced fresh parsley
Salt
Freshly-ground pepper
2 to 3 Tbsp dry sherry

For serving
Sour cream


Notes:  View Eggplant Parmigiana dinner menu.


Directions
Preheat oven to 475ºF.

Clean mushrooms and trim ends. Place on piece of foil large enough to enclose them completely.

Sprinkle with seasonings and sherry; seal package tightly so that juices won't leak. Bake in preheated oven for 20 minutes.

Top each serving with a dollop of sour cream (or place mushrooms in serving dish and fold in sour cream).


This Baked Mushrooms recipe is from Susan Mitchell, 30-Minute Meals (San Francisco: Ortho Books, Chevron Chemical Co., 1982), 62.

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