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.

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Recipe Summary

prep:
10 mins
cook:
25 mins
total:
35 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 425 degrees F (220 degrees C).

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  • 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.

  • 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.

  • Bake in the preheated oven until the cheese has melted and is golden brown, 15 to 20 minutes.

Cook's Note:

You can use any grated cheese you like.

Nutrition Facts

415 calories; protein 15.3g 31% DV; carbohydrates 9.9g 3% DV; fat 36.4g 56% DV; cholesterol 68.1mg 23% DV; sodium 383.6mg 15% DV. Full Nutrition
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Reviews (7)

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Most helpful positive review

Rating: 5 stars
06/14/2018
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 Read More
(2)
9 Ratings
  • 5 star values: 8
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/01/2018
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! Read More
(2)
Rating: 5 stars
06/14/2018
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 Read More
(2)
Rating: 5 stars
06/28/2018
delicious! Read More
(1)
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Rating: 5 stars
01/28/2019
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 pan to save a pan. Read More
Rating: 5 stars
04/01/2020
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 mixed mushrooms that were on sale. Looking forward to the leftovers tomorrow. Thanks! EDIT: There are no leftovers. I ate all of it. The entire pan. This dish is amazing - just the way it is. If you're thinking, "This seems too simple to be this amazingly tasty" you're wrong. It's like mushrooms and sour cream were meant to be together and who are we as mere humans to fight this partnership? Just do it. Make this. Read More
Rating: 5 stars
03/10/2020
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. Read More
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Rating: 5 stars
04/01/2020
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! Read More
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