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
Freshly-ground pepper
2 to 3 Tbsp dry sherry

For serving
Sour cream

Notes:  View Eggplant Parmigiana dinner menu.

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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