Creamy Mushroom Bake

Creamy Mushroom Bake from @creativculinary

I’m participating in a Thanksgiving Communal Table event with the Food Network and some amazing food bloggers. We’ve all brought something to the table for this holiday feast. My contribution is this Creamy Mushroom Bake made with mushrooms, Parmesan cheese and panko breadcrumbs. And, well, butter. A lot of butter.

I’ve been making this recipe for EVER! It’s from one of the oldest cookbooks I own and I love the title ‘The Artist in the Kitchen’ so much that I even own the domain name…you know cause one day I will start another food blog (picture me rolling on the floor in laughter). Although there is nothing about this dish that screams ‘THANKSGIVING’ except to our family…I’ll bet if you try it you’ll want it every year too!

They are amazingly simple, so simple in fact that it’s sort of magical what comes from that combination of some pretty basic ingredients. Magical I tell ya!

See…mushrooms in a simple serving dish are covered with a buttery white sauce. I mean a stick of butter. Do not judge.

Creamy Mushroom Bake from @creativculinary

They are baked for 20-25 minutes and right before they are ready to come out of the oven, they’re covered with a combination of panko bread crumbs and Parmesan cheese and returned to bake for just a couple more minutes.

Creamy Mushroom Bake from @creativculinary

Just to make them more pretty, I like to sprinkle them with a bit of parsley when they come out of the oven but for me the only needed accessory is one of those forks. Oh yes I could. Eat the whole thing.

Creamy Mushroom Bake from @creativculinary

See? So simple. So good. So amazingly good. Do these. Forgo the turkey if you must but do these.

Creamy Mushroom Bake from @creativculinary

Join with us in this #pullupachair event on Twitter and be sure to check out the fabulous Thanksgiving recipes from other bloggers…this could be your menu too!

Creamy Mushrooms with Parmesan and Panko
 
Prep time
Cook time
Total time
 
Divine combination of mushrooms, butter, Parmesan and bread crumbs.
Serves: Serves 6-8
Ingredients
  • 1 lb. mushrooms, stems removed
  • ½ c. butter
  • 2 Tbsp. flour
  • ½ c. half and half
  • ¼ c.chicken stock
  • Dash of freshly ground pepper
  • ½ c. Panko bread crumbs (yes, you can use regular crumbs but these offer a better crunch)
  • ½ c. freshly grated Parmesan
  • 2 Tbsp. chopped fresh parsley for garnish (optional)
Preparation
  1. Preheat oven to 350 degrees. Butter shallow baking dish.
  2. Arrange mushrooms in dish stemmed side down.
  3. Melt ½ cup butter in small saucepan over low heat. Increase heat to medium-high, blend in flour and cook for 3 minutes, stirring constantly.
  4. Pour in half and half and bring to a boil.
  5. Mix in stock and pepper and return to boil. Remove from heat and pour sauce evenly over mushrooms.
  6. Bake for 20-25 minutes until mushrooms look tender.
  7. Sprinkle with bread/cheese mixture and continue baking until cheese melts, approximately 5 minutes.
  8. Remove from oven and sprinkle with parsley for garnish.
  9. Serve hot.
Notes
The ONLY note that I think is important is that these are best when served hot from the oven. If I take them elsewhere, I make the components but bake them on premises.

 

Cocktails, Appetizers, Salads and Breads:

Haute Apple Pie: Apple Jack
Cooking With Books: Spiced Couscous and Walnut Salad
Mooshu Jenne: Honey Bacon Potato Pops
Food For My Family: Roasted Beet and Lacinato Kale Salad With Lemon Vinaigrette
Big Girls, Small Kitchen: Super Seeded Cornbread

Main:

FN Dish: Black Pepper-Pomegranate Molasses Glazed Turkey

Sides:

Feed Me Phoebe: Cornbread and Wild Rice Stuffing With Hazelnuts and Cranberries
Napa Farmhouse 1885: Chorizo, Cornbread and Tortilla Dressing
Sweet Life: Apple Chorizo Cornbread Stuffing
And Love It, Too: Paleo Green Bean Casserole
Jeanette’s Healthy Living: Sweet Spiced Winter Squash Casserole
Red or Green?: Corn, Peppers and Onion Saute
Simple Bites: Honey Pomegranate Glazed Brussels Sprouts
Virtually Homemade: Fresh Orange and Cranberry Sauce With Toasted Walnuts
What’s Gaby Cooking: Sweet Potato Gratin
The Heritage Cook: Cauliflower Gratin
Creative Culinary: Creamy Mushroom Bake With Parmesan and Panko
Bacon and Souffle: Spicy Carnival Squash

Desserts:

I Am Baker: Pumpkin Bars in a Jar
Add a Pinch: Caramel Pie
Chez Us: Pumpkin Cheesecake With Chocolate Swirls

In my continuing efforts to embarrass remind myself and others that learning to be a photographer because your passion is cooking is a process; here’s a photo from when I first started taking photos of food a couple of years ago. This amazing dish deserved better.

 

Creamy Mushrooms with Parmesan and Panko
 
Prep time
Cook time
Total time
 
Divine combination of mushrooms, butter, Parmesan and bread crumbs.
Serves: Serves 6-8
Ingredients
  • 1 lb. mushrooms, stems removed
  • ½ c. butter
  • 2 Tbsp. flour
  • ½ c. half and half
  • ¼ c.chicken stock
  • Dash of freshly ground pepper
  • ½ c. Panko bread crumbs (yes, you can use regular crumbs but these offer a better crunch)
  • ½ c. freshly grated Parmesan
  • 2 Tbsp. chopped fresh parsley for garnish (optional)
Preparation
  1. Preheat oven to 350 degrees. Butter shallow baking dish.
  2. Arrange mushrooms in dish stemmed side down.
  3. Melt ½ cup butter in small saucepan over low heat. Increase heat to medium-high, blend in flour and cook for 3 minutes, stirring constantly.
  4. Pour in half and half and bring to a boil.
  5. Mix in stock and pepper and return to boil. Remove from heat and pour sauce evenly over mushrooms.
  6. Bake for 20-25 minutes until mushrooms look tender.
  7. Sprinkle with bread/cheese mixture and continue baking until cheese melts, approximately 5 minutes.
  8. Remove from oven and sprinkle with parsley for garnish.
  9. Serve hot.
Notes
The ONLY note that I think is important is that these are best when served hot from the oven. If I take them elsewhere, I make the components but bake them on premises.



Comments

  1. Jan Taylor says

    My favorite side dish is broccoli salad. I am changing it this year. I am using cashew instead of sunflower seeds.

  2. Andrea says

    A perfect side dish for the vegetarian at your table–just substitute veggie broth. Tastes great, quick & easy to prepare. My guests “fought” over the last two mushrooms in the dish!

    • Creative Culinary says

      Thank you Lisa…it is a work in progress for sure and as you know a ton of practice. TONS! Getting ready to move light fixture in dining room. I’ve given up. It’s now a photo studio more than a dining room!

  3. Jessica says

    I made these tonight but messed them up somehow. I’m have no doubt it’s my cooking ability so I’m just looking for pointers. The sauce was coming along great but it was after I added the stock that it got really thick. Too thick and a little lumpy. I continued with the recipe but they just didn’t taste great because of the thick sauce. What did I do wrong?

    • Creative Culinary says

      Oh no! So not having been there with you these are what I can think of. Did the flour get mixed in thoroughly with the butter? If you don’t have a whisk, they are such a great tool for combining ingredients on the stovetop. This recipe only calls for 2 tablespoons of flour so I wonder if you might have put in too much flour? That’s what the thickening agent is in the recipe and it’s really not a lot in comparison to the butter and stock that are added…so should not have gotten too thick. The only other way I can think of would have been to have cooked the sauce too much on the stovetop before covering the mushrooms?

      Don’t discredit your ability Jessica…trust me all of us have snafus. I managed to burn some simple corn muffins yesterday. Seriously.

    • Creative Culinary says

      Thank you so much Pat…and do try them sometime; they are just amazing. My family knows I’ve been working long hours and am tired…so we are not doing a huge meal. Turkey breast, homemade cranberry sauce and these mushrooms were listed as critical. Thinking I’ll make a maple pecan pie and call it good! :) Thanks for visiting and taking the time to comment.

  4. says

    Dinner is late tonight at our house and wow, this looks especially tempting right now. Mushrooms make amazing butter sponges! The crunchy panko and parmesan topping must really put this dish over the top. Perfect for a holiday– I’d rather fill up on this than pie.
    Mary @ Fit and Fed Most Recent Post: Kabocha Coconut Curry

    • Creative Culinary says

      You and me both…and we will. In desperate need of a break, I’m not having company and my daughter and I are going to try and veg. Smoked turkey breast, port wine cranberry sauce and these mushrooms will be our dinner. OK, I might make a pie but if I had to choose? I would choose the ‘shrooms!’

  5. says

    Since you first posted a sneak-peak photo of this dish, I have been waiting for this post! I just added this to my must-make list. My husband loves anything with mushrooms so I can’t wait to make this for him! :)
    Heather Most Recent Post: Apple-Cinnamon Granola

  6. says

    FIrst of all, I could TOTALLY eat that entire dish of creamy, buttery, cheesy mushrooms with NO problem whatsoever. WOW! I need to make these asap, just all for me ;) Secondly,… “you know cause one day I will start another food blog” … Ha! I’m rolling on the floor in laughter too. I know you’re way busier with your blog than I am with mine and wow, you have some great endeavors ;) I would read it though and I’m sure your entire following would. It’s a wonderful title for a blog should you ever decide to. Ok, so now I’m officially babbling (it’s kinda what I do) and I’m shutting up now. I love these mushrooms. That is all. xoxo
    Kate | Food Babbles Most Recent Post: Cinnamon Crusted Sweet Potato Bundt Cake with Honey Glaze ~ Improv Challenge

    • Creative Culinary says

      I have more ideas than time. I also own FridayCocktail.com – it will probably come first as I build my empire (yes, go on…another rolling on the floor with convulsive laughter moment!).

      I love these mushrooms too…but think I made that clear huh? :) XOXO to you too my dear!

  7. says

    OMG. I don’t know what to say. This is one of those recipes that you can just read the ingredients and already know what it tastes like. Not only would I love to serve these for Thanksgiving, I’d also serve them alongside a nice big, juicy ribeye steak. My, oh my.
    Lana @ Never Enough Thyme Most Recent Post: Oyster Stew

    • Creative Culinary says

      I love that you love that! I wonder if that is part of the passion I have for this dish but then I take that first bite and remember…no, these are just plain good! I hope you try them sometime even if not willing to forgo turkey. Thanks Aggie…Barb

    • Creative Culinary says

      Thanks Renee…I’ve always been OK with them but my experience for many, many years was sliced button mushrooms from the can. In my twenties I went mushroom hunting for morel mushrooms in Michigan and we ate them sauteed in butter and I’ve never looked back…we do change our tastes and aren’t we glad we do?

    • Creative Culinary says

      Thanks Claire…so glad you did not give me a black mark because it’s a bit heavy on the fats…I mean a lot. Seriously, we eat this one day a year. No guilt, just joy. :)

  8. says

    I hope you did put your feet up and enjoyed the movie with your daughter. What a wonderful dish. I would never forgo the turkey but I would gladly introduce it to these mushrooms over dinner some evening.

    P.S. Another food blog??? I’m not rolling on the floor laughing and I love the name! I’m a very patient person so take your time :)
    Paula Most Recent Post: A Decorating Tip Using An Icing Tip

    • Creative Culinary says

      Emily commented and called them crack. Yes, that about says it all! Happy Thanksgiving to you too my friend!

  9. Emily says

    These mushrooms are basically crack… so addictive. Of the memories I have from Thanksgivings of yore, I would have to say these mushrooms are right up there wth our ritual can of smoked oysters (remember those, mom? and remember how L. always turned up her nose at them and insisted that you buy her a tub of that nasty fake krab dip so she could eat it all by herself?) Oh, and sweet potato souffle. Mmmmm. You always liked to “experiment” with the other elements of the meal and try different recipes from year to year, but these mushrooms never needed any tweaking. They’re just perfect. Rich, decadent, and oh-so-holiday! Although, I must admit the parsley does make them LOOK better!

    • Creative Culinary says

      I not only remember Em but I was just telling a friend about that very thing yesterday. You and I and a can of smoked oysters with crackers and Lauren with that horrid fake crab dip…ahh, memories!

    • Creative Culinary says

      That is the only change I’ve made to the original which is so old that panko was not a word, not in our culture at least! Seriously…my daughter and I are both tired and need a day off; she is bringing over her dogs and a movie and we are going to smoke a turkey and have these and homemade cranberry sauce. Ahhh…for that I am most thankful.

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