Baked Mushrooms in a Parmesan Cream Sauce

Serves 6-8     adjust servings

Preparation 15 min

Cook Time 25 min

Total Time 40 minutes


  • 1 lb. mushrooms, cleaned and stems removed
  • 1/2 c. butter
  • 2 Tbsp. flour
  • 1/2 c. half and half
  • 1/4 c. Swanson® Beef, Chicken or Vegetable Stock
  • 1/4 cup sherry or white wine
  • Dash of freshly ground pepper
  • 1/2 c. Panko bread crumbs (yes, you can use regular crumbs but these offer a better crunch)
  • 1/2 c. freshly grated Parmesan
  • 2 Tbsp. chopped fresh parsley for garnish (optional)


  1. Preheat oven to 350 degrees. Butter shallow baking dish.
  2. Arrange mushrooms in dish stemmed side down.
  3. Melt 1/2 cup butter in small saucepan over low heat. Increase heat to medium-high, blend in flour and cook for 3 minutes, stirring constantly.
  4. Combine half and half, stock, sherry and pepper and bring to a simmer.
  5. 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.
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