Baked Mushrooms in Parmesan Cream Sauce Recipe
I couldn’t resist sharing this amazing recipe after making it last night. The creamy, cheesy parmesan sauce pairs so perfectly with the rich, earthy flavor of mushrooms. It’s one of those dishes that feels fancy but is so easy to whip up.
Ingredients
- Fresh mushrooms 16 ounces
- Butter 2 tablespoons
- Garlic 2 cloves, minced
- Heavy cream 1/2 cup
- Grated parmesan cheese 1/2 cup
- Chicken or vegetable broth 1/4 cup
- Salt and pepper to taste
- Fresh parsley chopped, for garnish
Instructions
- Start by cleaning the mushrooms with a damp paper towel to remove any dirt. Avoid rinsing them directly under water, as they can absorb moisture and lose their texture. Once clean, slice them into even pieces.
- Heat butter in a skillet over medium heat until it melts. Add the minced garlic and sauté for about a minute until fragrant. Then toss in the mushrooms and cook them for 5-7 minutes, stirring occasionally. They should become tender and slightly golden.
- Pour the heavy cream, broth, and grated parmesan into the skillet. Stir continuously as the cheese melts into the sauce. It should thicken slightly within a few minutes. Season with salt and pepper to taste, but don’t oversalt since the cheese adds its own saltiness.
- Preheat your oven to 375°F (190°C). Transfer the creamy mushroom mixture to an oven-safe dish and spread it evenly. Bake for about 20-25 minutes until the top is golden and bubbling.
- Once baked, sprinkle freshly chopped parsley over the dish for a burst of color and freshness. Serve hot, and watch it disappear off the plates!
Notes
- Pick fresh mushrooms: Fresh button or cremini mushrooms work best for their meaty texture.
- Thin the sauce carefully: Add extra broth if you like a looser sauce.
- Use fresh parsley: It makes a big difference in taste and presentation.
- Don’t skip baking: This step ensures that glorious bubbly, golden crust.