STREAMING NOW: Feed the Beast

Mushrooms Monterey

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This recipe is a nice accompaniment to a roast or poultry, or a simple vegetarian first course. For a lighter version, nonfat sour cream can be used with good results, still being creamy and satisfying. It was adapted from a recipe I clipped from a womens magazine years ago.”
READY IN:
30mins
SERVES:
6
YIELD:
1 casserole
UNITS:
US

Ingredients Nutrition

Directions

  1. Blend together the flour, sour cream and pepper, and set aside.
  2. In a large saute pan, saute garlic and shallots in olive oil 2-3 minutes until soft but not brown.
  3. Add the sliced mushrooms and saute stirring occasionally about 5-10 minutes until the mushrooms have given up their liquid.
  4. Add the sour cream mixture and just heat through until bubbly.
  5. Turn this mixture into a shallow baking dish or pie plate.
  6. Sprinkle with the parmesan cheese and then the parsley.
  7. Bake in a 425F oven about ten minutes, or until the parmesan is melted and the mixture is bubbly.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: