Recipe by MOLSON7
"These are easy to make and taste great."
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fresh mushrooms, quartered
green bell pepper, diced
chopped fresh parsley
I made this for a dinner party the other night, and my guests really seemed to enjoy it. Here's what I did: I left out the green pepper and added a couple of green onions instead. I also left out the water at the suggestion of my fellow cooks and instead couldn't resist 2 small splashes of dry sherry instead. I didn't see that the recipe said seasoned salt until I actually looked closer so I had cracked some fresh salt on them first then did a quick sprinkle of seasoned salt, still staying light on both so that guests could add their own. I took another cook's suggestion and tossed the mushrooms a few times. I also added some garlic and herb breadcrumbs during the last 10 minutes. Since I kept it covered the whole time the breadcrumbs were really soft when I pulled out the dish after 45 minutes so I stirred the whole thing together. It made a really nice sauce. The mushrooms smelled heavenly before they were cooked and even better after. I don't even like mushrooms, but they were so easy and smelled so wonderful that I wouldn't hesitate to make them again. What an elegant dish!
This would be a much better recipe with a small, but important change, but I can only rate it two stars as written - I've made a baked mushroom recipe before and didn't care for the stewed, rather than roasted effect. Mushrooms are already loaded with water and this recipe only compounds the problem by calling for even more water and then to cover the pan! I changed the cooking method altogether, simply sauteing everything in a large skillet in a combination of butter and olive oil and NO water. Rather than Italian seasoning I used a handful of chopped fresh herbs at the end. This version was so much better; a solid 4 stars, and a unique change from the sauted mushrooms I generally serve with our grilled steaks.
Extremely easy recipe and very tasty too!!! I do add a 1/4 cup of White Wine to the pan, it seems to bring out a little more of the mushrooms flavors. Not really a dish for kids unless they enjoy mushrooms!
Thank goodness I halved the recipe, I couldn't stop eating these! I used green onion, dried parsley, doubled the garlic & seasonings, used white wine instead of water & didn't have any green pepper. So much for following the recipe, but it turned out great!
This is very flavorful, but next time I make it I'll omit the water. It came out way too juicy! I drained a whole cup of liquid off of it. I added dried Italian bread crumbs on top during the last 10 minutes of baking.
really good, I will make this again. Everyone I had for dinner loved them. I followed some suggestions of others and added more garlic, a little less onion and green pepper and no water. The mushrooms had enough water in them. I also tossed them twice throughout the cooking time and they turned out great.
These WERE FANTASTIC!! ~ I'm SO GLAD I OMITTED THE WATER! ~ Also, it occurred to me the recipe does NOT SAY COVERED, and reading the reviews, seems most people covered it. This might be why the EXTRA WATER, etc. comments. I sorta covered it (not knowing what to expect), and checked it 1/2 way thru...probably could've been uncovered the entire time ~ Be sure and add LOTS more seasonings and/or salt. (I used Essence and Garlic Pepper Seasoning). I also omitted the bell peppers and used green onions. These were EXACTLY what I was looking for with my baked chicken :)) Thank you Gail!! WILL DEFINITELY MAKE AGAIN!!
Very tasty and a great way to use up mushrooms. I did substitute the fresh parsley and used dried.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 73
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