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MUSHROOM MOZZARELLA BAKE!

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MUSHROOM MOZZARELLA BAKE:

Very tasty, scalloped, fresh mushrooms! I was able to find them at a good price! Yay! This is one of my eldest son, Daniel’s favorite dishes. Mushrooms are normally quite expensive here. However, I was excited to find them at a good price this week and bought 2 containers. I’ll make something with chicken breasts tomorrow with the rest.

INGREDIENTS:

1 lb fresh mushrooms, sliced (0.454 kg)

3 tbsp butter (45 mL)

3/4 tsp seasoning salt (3 mL)

2 tbsp whipping cream (30 mL)

1 tsp dried parsley (5 mL)

1/4 tsp black pepper (1 mL)

3/4 cup grated Mozzarella cheese (175 mL)

DIRECTIONS:

Preheat oven to 350°F (180°C).In a large frying pan or electric frying pan with a lid (slightly ajar), fry mushrooms in butter over medium heat until softening.

Keep cooking until water evaporates. Remove the lid of the pan. Add seasoning salt; stir-fry until mushrooms are nice and brown. Add whipping cream, parsley, and black pepper.

Allow simmering over low heat until whipping cream reduces a bit. This can happen extremely fast. Arrange mushrooms in a shallow casserole dish. Sprinkle with cheese.

Bake 10 minutes, or until cheese is melted.

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