Recipe By Natalie Titanov
Rating
Published Jun 14th
Prep 10m Cook 25m Additional - Ready In 35m
Servings 4 servings Calories 414.9

Mushrooms baked with sour cream and cheese is one of our family favorites. This delicious vegetarian dish can be served alongside a salad as a complete meal.

Recipe Ingredients

  • 4 tablespoons vegetable oil, divided
  • 7 cups quartered button mushrooms
  • 1 cup sour cream
  • 1 onion, chopped
  • salt and ground black pepper to taste
  • 1 ¼ cups shredded Gouda cheese

Cooking Directions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C).
  2. 2 Heat 2 tablespoons oil in a skillet over medium heat. Increase heat to high and add mushrooms. Cook and stir until golden brown, 6 to 8 minutes. Do not cook so long so that they begin to release a lot of liquid. Add sour cream, mix well, and transfer mixture to a casserole dish.
  3. 3 Heat remaining 2 tablespoons oil in a second skillet over medium heat and cook onion until soft and translucent, 4 to 6 minutes. Distribute onions over mushrooms and season with salt and pepper. Sprinkle with Gouda cheese.
  4. 4 Bake in the preheated oven until the cheese has melted and is golden brown, 15 to 20 minutes.

Nutrition Facts

  • Calories 414.9
  • Carbohydrate 9.9 g
  • Cholesterol 68.1 mg
  • Fat 36.4 g
  • Fiber 1.7 g
  • Protein 15.3 g
  • Saturated Fat 16.3 g
  • Sodium 383.6 mg
  • Sugar 4.1 g

Disclosure: Some of the links below are affiliate links. This means that, at zero cost to you, RedCipes will earn an affiliate commission if you click through the link and finalize a purchase.

Chef's Notes

You can use any grated cheese you like.

Reviews

  1. Don't know what I did wrong. Perhaps assembling the day before cooking? Don't know, but it came out like mushroom soup with cheese on top. Will not make again.
  2. Loved it and so easy. I made it even easier by sautéing onions in butter then adding mushrooms then later added salt and pepper, removed from heat after cooking, placed in an oven safe dish, stirred in sour cream, sprinkled Swiss cheese on top then heated in the microwave enough to melt it. Yummy!
  3. Loved this! I added some kale because I needed to use it up but this was a great dish on a cold spring night. I always have mushrooms in my fridge so this was a nice change of what I usually do with them. I used a combo of white, baby portobello, and some random - Read more ...
  4. Fabulous! And so easy! I usually just sauté mushrooms with butter but this is a great change. I cut up Portabella Caps this time. You can use any cheese out there but the Gouda was a nice match. Will make again!
  5. This is so easy and delicious, the only mistake I made was to not cook more moisture from the mushrooms before adding the sour cream.
  6. I made this for a dinner party this evening. Everyone loved it. It was served as a side for 8 people, instead of the four the recipe states. I measured it, 7 cups of mushrooms is 1 pound package of sliced mushrooms. As another review stated, I sauteed the mushrooms and onions in the same - Read more ...
  7. delicious!
  8. Absolutely delicious! . If you love mushrooms this is a great side or main dish. I used shredded co-jack as that was what I had available. I think Swiss cheese would work well with this too. Thanks
  9. This is such a delicious and oh so easy side dish. I love mushrooms and this filled the bill for me. Only thing I did differently was to saute mushrooms and onions together. Thank you nt_bella for sharing this!
RedCipes