Ingredients
- Large cremini mushrooms, 1.5 lbs
- Heavy cream, 1 cup
- Grated Parmesan cheese, 1/2 cup
- Garlic, minced, 2 cloves
- Fresh thyme leaves, 1 tablespoon
- Olive oil, 2 tablespoons
- Salt, 1/2 teaspoon
- Black pepper, 1/4 teaspoon
Instructions
- Step 1: Preheat oven to 375°F (190°C). Lightly grease a baking dish.
- Step 2: Clean the mushrooms and remove the stems (optional, but creates more room for the sauce). Arrange the mushroom caps in the prepared baking dish.
- Step 3: In a bowl, whisk together heavy cream, Parmesan cheese, minced garlic, thyme, salt, and pepper.
- Step 4: Drizzle olive oil over the mushrooms.
- Step 5: Pour the Parmesan cream sauce evenly over the mushroom caps, ensuring each is well coated.
- Step 6: Bake for 20-25 minutes, or until the mushrooms are tender and the sauce is bubbly and lightly golden brown. Serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a baking dish in a 350°F (175°C) oven or in a saucepan over low heat, stirring occasionally, to prevent the sauce from separating.
- Serve these delectable mushrooms as a luxurious side dish alongside grilled steak or roasted chicken.
- For extra flavor, try adding a splash of dry sherry to the cream sauce before baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American