Baked Mushrooms with Red Wine and Parmesan Crumbs
Hey there, friends. I’m glad you’re here. I don’t say it often enough. This space is so special to me, and I’m glad to share it with you. Join me at the table today for some Baked Mushrooms with Red Wine and Parmesan Crumbs.
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Servings:
Calories: 331kcal
Ingredients
- 4 Tablespoons melted butter (divided)
- 1 1/2 lbs. baby portobello mushrooms (in thick slices)
- 1/2 cup red wine
- 3 Tablespoons balsamic vinegar
- 3 cloves garlic (minced)
- 4 sprigs thyme leaves
- 2 cups fresh bread crumbs
- 3/4 teaspoon garlic salt
- 1 Tablespoon olive oil
- 3/4 cup grated Parmigiano Reggiano cheese
Instructions
- Preheat the oven to 400 degrees. In a 9 x 13 inch pan or deep, 9 inch cast iron skillet, combine the mushrooms, 2 Tablespoons butter, red wine, vinegar, garlic, and thyme leaves. Season with salt and pepper.
- In a bowl, stir together the remaining butter, oil, bread crumbs, garlic salt, and cheese. Sprinkle the mixture evenly over the mushrooms. Bake for 15-20 minutes or until mushrooms are soft and breadcrumbs are golden brown and crisped. If the crumbs brown too quickly, cover loosely with foil for the remained of the cooking time.
Notes
- You can also "stuff" mushroom caps with this mixture, but I think a skillet of sliced is so much easier and still has a pretty presentation.
Nutrition
Calories: 331kcal | Carbohydrates: 34g | Protein: 12g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 29mg | Sodium: 824mg | Potassium: 637mg | Fiber: 2g | Sugar: 6g | Vitamin A: 363IU | Vitamin C: 2mg | Calcium: 246mg | Iron: 3mg
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