Baked Mushrooms In Sour Cream
Creamy baked mushrooms topped with cheeses and a hint of cayenne offer a savory, cheesy appetizer perfect for entertaining or a comforting side dish.
Ingredients
Instructions
- Remove the stems from the mushrooms and slice them into thick slices.
- In a skillet, sauté the mushroom slices in butter until they are barely tender.
- Transfer the sautéed mushrooms to a well-buttered baking dish, arranging them in neat, overlapping rows.
- In a saucepan, combine the sour cream and flour; season with salt and pepper to taste.
- Simmer until heated but do not let it boil.
- Spoon the sauce over the mushrooms.
- Top with grated Cheddar and Monterey Jack cheeses and a dash of cayenne pepper.
- Bake for 15 minutes.
Tips & Substitutions
For added flavor, consider adding minced garlic or chopped herbs like thyme or parsley to the sautéed mushrooms. If you're short on sour cream, Greek yogurt can be a great substitute. To elevate the dish, try mixing in some sautéed onions or bell peppers for extra texture and taste. For a gluten-free option, use cornstarch instead of flour.
Serving Suggestions
Baked Mushrooms In Sour Cream make a delightful appetizer or side dish. Pair them with crusty bread for scooping or serve alongside a fresh salad for a complete meal. They also go well with roasted meats or as a topping for baked potatoes. For a vegetarian option, serve them alongside a light Cold Russian Eggplant Salad.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, place the mushrooms in a baking dish and cover with foil to prevent drying out, then warm in a preheated oven at 350°F (175°C) until heated through. Alternatively, microwave in short intervals, stirring occasionally.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Mushrooms In Sour Cream contains roughly 508 calories, with 24g protein, 49g carbohydrates, and 25g fat. It is an excellent source of calcium (51% of the Daily Value), vitamin A (51% of the Daily Value), and protein (48% of the Daily Value), and a good source of iron and dietary fiber. Note that it is relatively high in sodium, at 757mg per serving (33% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of cheese for this recipe?
Absolutely! Feel free to experiment with different cheeses like Gouda or Fontina for a unique flavor profile. Just ensure the cheeses melt well to achieve that creamy, gooey topping that complements the mushrooms perfectly.
How can I make this dish dairy-free?
To make Baked Mushrooms In Sour Cream dairy-free, substitute the sour cream with a plant-based alternative like cashew cream or coconut yogurt. For the cheeses, look for dairy-free shredded cheese blends available in stores. Adjust the seasoning to match your taste.
Can I prepare this dish ahead of time?
Yes, you can prepare the mushrooms and sauce a day in advance. Simply sauté the mushrooms and mix the sauce, then layer them in the baking dish. Cover and refrigerate. When ready to serve, simply bake as instructed, adding a few extra minutes to ensure it's heated through.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).