Baked Mushrooms in Parmesan Cream Sauce

Imagine sinking your fork into a pile of tender, earthy mushrooms, each one bathed in a luxuriously rich and savory Parmesan cream sauce that’s perfectly browned and bubbling around the edges. This is what cozy comfort food dreams are made of.

Prepare yourself for an unforgettable culinary experience with these Baked Mushrooms in Parmesan Cream Sauce, the ultimate indulgence for any mushroom enthusiast looking for a quick, easy, and utterly satisfying dish. It’s a flavor explosion.

Here’s why you’ll absolutely adore this recipe:

• Effortless to prepare, requiring minimal hands-on time for a quick and impressive dish.
• The rich and creamy Parmesan sauce perfectly complements the earthy mushrooms, creating a symphony of flavors.
• Golden-brown, bubbly topping makes for an elegant dish for weeknight dinners or special occasion gatherings.
• Adaptable as an appetizer, side dish, or even a vegetarian main course, fitting any culinary need.

Ingredients for Baked Mushrooms in Parmesan Cream Sauce

Here’s what you’ll need to make this delicious dish:

Cremini Mushrooms These are the star of the show! Opt for firm, unblemished mushrooms. You can also use a mix of mushroom varieties for a more complex flavor.

Heavy Cream This forms the base of the luscious cream sauce. For a lighter option, you can substitute with half-and-half, but the sauce won’t be as thick.

Parmesan Cheese Freshly grated Parmesan is essential for its nutty, salty flavor and melt-ability. Avoid the pre-grated stuff; it doesn’t melt as well.

Garlic Freshly minced garlic adds a pungent kick that balances the richness of the cream. Adjust the amount to your preference.

Butter Butter provides richness and helps to sauté the mushrooms and garlic. Use unsalted butter to control the overall saltiness of the dish.

Fresh Thyme This herb adds a subtle earthy and aromatic note that complements the mushrooms beautifully. Rosemary or oregano can be used as alternatives.

Salt and Black Pepper To taste, these enhance all the other flavors in the dish. Freshly ground black pepper is always preferred.

Olive Oil A drizzle of olive oil helps to sauté the mushrooms evenly and prevents them from sticking to the pan.

Lemon Juice A splash of lemon juice will brighten the flavors and add a refreshing zing to the dish.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Baked Mushrooms in Parmesan Cream Sauce

Follow these simple steps to prepare this delicious dish:

Step 1: Prepare the Mushrooms

Preheat your oven to 375°F (190°C). Clean the cremini mushrooms with a damp paper towel (avoid soaking them in water), and slice them into even pieces.

Step 2: Sauté the Aromatics

In a large skillet, melt the butter with olive oil over medium heat. Add the minced garlic and sauté for about a minute, until fragrant but not browned. Be careful not to burn the garlic, or it will taste bitter.

Step 3: Cook the Mushrooms

Add the sliced mushrooms to the skillet and cook, stirring occasionally, until they release their moisture and become tender, about 8-10 minutes. Season with salt, pepper, and fresh thyme.

Step 4: Create the Parmesan Cream Sauce

Pour in the heavy cream and bring to a simmer. Reduce the heat and stir in the grated Parmesan cheese until it melts and the sauce thickens slightly, about 2-3 minutes. Add a squeeze of fresh lemon juice to brighten the flavors.

Step 5: Bake to Perfection

Transfer the mushroom mixture to a baking dish. Spread the mushrooms evenly and bake in the preheated oven for 15-20 minutes, or until the sauce is bubbly and the top is lightly golden brown.

Step 6: Serve and Enjoy

Remove the baked mushrooms from the oven and let them cool for a few minutes before serving. Garnish with extra fresh thyme or parsley, if desired. Serve hot as an appetizer, side dish, or over toast or pasta for a satisfying meal.

Perfecting the Cooking Process

To achieve culinary nirvana, start by sautéing the mushrooms until golden. Then, craft the parmesan cream sauce while they simmer. This ensures the mushrooms are perfectly tender and the sauce is rich and flavorful, ready to meld into a symphony of deliciousness.

Add Your Touch

Feeling adventurous? Swap out the parmesan for asiago for a sharper bite. Or, sprinkle some toasted breadcrumbs on top for a delightful crunch. A dash of smoked paprika adds a touch of smoky intrigue. The possibilities are endless, so make it your own masterpiece!

Storing & Reheating

Leftovers are a gift! Store the baked mushrooms in an airtight container in the fridge. To reheat, gently warm them in the oven or microwave. A splash of cream during reheating will restore their creamy glory.

Tips for Baked Mushroom Brilliance

• Don’t overcrowd the pan when sautéing the mushrooms; this steams them instead of browning, and nobody wants pale, sad mushrooms.

• Grate your parmesan fresh! The pre-grated stuff lacks the flavor punch you need to truly elevate this dish to parmesan perfection.

• A squeeze of lemon juice at the end brightens the entire dish, cutting through the richness and adding a zesty zing to your mushrooms.

(Personal anecdote formated as paragraph subheading)

I once served these to my notoriously picky cousin, expecting a grimace. Instead, he devoured them, proclaiming, “These mushrooms have redeemed all mushrooms!” A victory for the fungi, and for me!

Mushroom Mania: Why We’re Obsessed with Baked Mushrooms in Parmesan Cream Sauce

Okay, people, let’s be real. We all have those foods that just make us swoon. For me, and hopefully for you after reading this, it’s Baked Mushrooms in Parmesan Cream Sauce. I know, I know, it sounds fancy-pants. But trust me, it’s the easiest, most soul-satisfying dish you’ll whip up this week. Forget your troubles, forget your to-do list, and embrace the magic of earthy mushrooms swimming in a decadent, cheesy embrace.

Why am I so passionate? Because these aren’t just any mushrooms. These are *transformed* mushrooms. They go from humble fungi to creamy, dreamy bites of pure bliss. And the parmesan cream sauce? It’s so good, you’ll want to lick the plate clean. (Don’t worry, I won’t judge.)

So, if you’re ready to join the mushroom-loving revolution, keep reading. I’m about to share the secrets to creating this culinary masterpiece in your own kitchen. Get ready to impress your friends, your family, and most importantly, yourself.

Gathering Your Allies: The Ingredients You’ll Need

Before we dive into the deliciousness, let’s gather our troops. Here’s what you’ll need to wage war on hunger and emerge victorious with a pan of Baked Mushrooms in Parmesan Cream Sauce:

• **Mushrooms (1.5 lbs):** I prefer cremini (baby bellas) for their meaty texture and earthy flavor, but white button mushrooms will also work. If you’re feeling fancy, try a mix of wild mushrooms!
• **Butter (4 tbsp):** Because everything is better with butter. Unsalted, please!
• **Garlic (4 cloves):** Minced. The more garlic, the merrier, in my opinion.
• **Heavy Cream (1 cup):** The foundation of our decadent sauce.
• **Parmesan Cheese (1 cup):** Freshly grated, please! It makes a world of difference.
• **Chicken Broth (1/4 cup):** Adds depth and flavor to the sauce. Vegetable broth works too.
• **Fresh Thyme (1 tbsp):** Chopped. Adds a lovely earthy aroma.
• **Salt & Pepper:** To taste, of course.
• **Olive Oil (1 tbsp):** For sautéing the mushrooms.

That’s it! See? Nothing too intimidating. Now, let’s get cooking!

The Mushroom Tango: Sautéing to Perfection

First, we need to prep our mushrooms. Gently wipe them clean with a damp cloth. Don’t soak them, or they’ll absorb too much water and become soggy. Slice them into even pieces – about 1/4 inch thick is perfect.

Heat the olive oil and two tablespoons of butter in a large skillet over medium-high heat. Once the butter is melted and the pan is hot, add the mushrooms in a single layer. Don’t overcrowd the pan! If necessary, cook them in batches. Overcrowding will steam the mushrooms instead of browning them. We want that beautiful golden-brown color!

Cook the mushrooms for about 8-10 minutes, stirring occasionally, until they are tender and nicely browned. Season with salt and pepper to taste. Remove the mushrooms from the skillet and set them aside.

Crafting the Creamy Dream: Building the Parmesan Sauce

Now, for the star of the show: the parmesan cream sauce! In the same skillet, melt the remaining two tablespoons of butter over medium heat. Add the minced garlic and cook for about 30 seconds, until fragrant. Be careful not to burn the garlic! Burnt garlic is a culinary crime.

Pour in the chicken broth and let it simmer for a minute, scraping up any browned bits from the bottom of the pan. These browned bits are pure flavor gold!

Stir in the heavy cream and bring the mixture to a gentle simmer. Reduce the heat to low and let it simmer for about 5 minutes, or until the sauce has thickened slightly.

Remove the skillet from the heat and stir in the grated parmesan cheese and fresh thyme. Season with salt and pepper to taste. Remember to taste as you go and adjust the seasoning as needed.

The Grand Finale: Baking to Golden Glory

Preheat your oven to 375°F (190°C). Lightly grease a baking dish with butter or cooking spray.

Add the sautéed mushrooms to the parmesan cream sauce and stir to combine. Pour the mixture into the prepared baking dish.

Bake for 15-20 minutes, or until the sauce is bubbly and the top is golden brown. Keep a close eye on it to prevent burning!

Remove the baking dish from the oven and let it cool for a few minutes before serving.

Serving Suggestions: Elevating Your Mushroom Experience

These Baked Mushrooms in Parmesan Cream Sauce are incredibly versatile. Here are a few ideas for serving them:

• **As a side dish:** Perfect alongside grilled chicken, beef, lamb, or turkey.
• **Over pasta:** Toss with your favorite pasta shape for a creamy, decadent meal.
• **On toast:** Spread on crusty bread for a delicious appetizer or light lunch.
• **With eggs:** Add a spoonful to your scrambled eggs or omelet for a touch of luxury.
• **Straight from the pan:** Because sometimes, you just can’t wait.

Baked Mushrooms in Parmesan Cream Sauce: The Recipe

**Yields: ** 4-6 servings

**Prep time: ** 15 minutes

**Cook time: ** 35 minutes

**Ingredients: **

• 1.5 lbs mushrooms, sliced
• 4 tbsp butter, unsalted
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1 cup parmesan cheese, freshly grated
• 1/4 cup chicken broth
• 1 tbsp fresh thyme, chopped
• Salt and pepper to taste
• 1 tbsp olive oil

**Instructions: **

1. Preheat oven to 375°F (190°C).

2. Heat olive oil and 2 tbsp butter in a large skillet over medium-high heat.

3. Add mushrooms and cook for 8-10 minutes, until browned and tender. Season with salt and pepper. Remove from skillet and set aside.

4. Melt remaining 2 tbsp butter in the same skillet over medium heat. Add garlic and cook for 30 seconds, until fragrant.

5. Pour in chicken broth and simmer for 1 minute, scraping up any browned bits.

6. Stir in heavy cream and bring to a gentle simmer. Reduce heat to low and simmer for 5 minutes, until thickened.

7. Remove from heat and stir in parmesan cheese and thyme. Season with salt and pepper.

8. Add sautéed mushrooms to the sauce and stir to combine.

9. Pour mixture into a greased baking dish.

10. Bake for 15-20 minutes, until bubbly and golden brown.

11. Let cool for a few minutes before serving. Enjoy!

Baked Mushrooms: A Culinary Hug in a Pan

So there you have it: my ultimate recipe for Baked Mushrooms in Parmesan Cream Sauce. It’s easy, it’s delicious, and it’s guaranteed to bring a smile to your face. This dish is a celebration of simple ingredients transformed into something truly special. So go ahead, give it a try. You might just discover your new favorite food.

Conclusion for Baked Mushrooms in Parmesan Cream Sauce:

These Baked Mushrooms in Parmesan Cream Sauce are an absolute showstopper. With their savory flavor and decadent creaminess, they are incredibly easy to make and versatile enough to serve as an appetizer, side dish, or even a main course. The earthiness of the mushrooms complements the richness of the parmesan cream, creating a dish that’s sure to impress. So, go ahead, whip up a batch and prepare to be amazed by the simple elegance of this culinary masterpiece!

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FAQs:

Can I use different types of mushrooms for Baked Mushrooms in Parmesan Cream Sauce?

Absolutely! Don’t be afraid to get adventurous. While this recipe calls for cremini mushrooms, feel free to experiment with other varieties. Shiitake mushrooms bring an earthy depth, while oyster mushrooms offer a delicate, slightly seafood-like flavor. Portobellos, chopped into bite-sized pieces, add a hearty texture. Just make sure you have roughly the same overall quantity of mushrooms to maintain the sauce-to-mushroom ratio. A mix of different mushrooms can create a complex and exciting flavor profile. Get creative and use what you enjoy or have on hand!

What can I serve with these Baked Mushrooms in Parmesan Cream Sauce?

These mushrooms are incredibly versatile! They’re fantastic served over toasted baguette slices as an appetizer. You can also spoon them over grilled chicken or steak for a rich and savory sauce. For a vegetarian option, try serving them with polenta or creamy mashed potatoes. They also make a delicious side dish with roasted vegetables. I even love tossing them with pasta for a simple yet elegant dinner. The possibilities are truly endless. Let your imagination (and your appetite) guide you!

How can I store leftover Baked Mushrooms?

If you happen to have any leftover baked mushrooms (which is a rare occurrence in my house!), you can store them in an airtight container in the refrigerator. They’ll keep well for up to 3 days. When you’re ready to reheat them, you can gently warm them in a skillet over low heat, stirring occasionally. You can also microwave them, but be careful not to overheat them, as the sauce may separate slightly. They might not be quite as perfect as they were fresh, but they’ll still be delicious.

Can I make this Baked Mushrooms in Parmesan Cream Sauce dairy-free?

While this recipe heavily relies on dairy for its creamy goodness, you *can* attempt a dairy-free version. Substitute the butter with olive oil or a plant-based butter alternative. The heavy cream can be replaced with full-fat coconut milk (the kind in the can, not the drinkable kind!). For the parmesan, nutritional yeast will provide a cheesy, nutty flavor. Keep in mind the taste and texture will differ from the original, but it can still be a tasty alternative for those avoiding dairy.