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Mushrooms Au Gratin

  Fresh mushrooms 1 Pound, washed, wiped dry and trimmed
  Butter 2 Teaspoon
  Yogurt 1⁄3 Cup (5.33 tbs)
  Salt 1⁄4 Teaspoon
  Barley flour/Oat flour 1 Teaspoon
  Shredded sharp cheddar cheese 1⁄2 Cup (8 tbs)
  Chopped fresh parsley 1⁄4 Cup (4 tbs)

Slice mushrooms through the stem, lengthwise, into 1/4-inch slices.
Heat butter in a large frying pan.
Saute mushrooms at moderate heat briefly.
Cover pan for about 2 minutes, until juices exude.
Blend yogurt, salt, and flour and stir in.
Heat, stirring, until mixture is well blended and just comes to the boiling point.
Pour into a shallow baking dish.
Sprinkle with cheese and parsley.
Bake at 400° until mushrooms are very hot and cheese is melted, about 4-6 minutes.
This can be prepared ahead and refrigerated before baking.
Remove from refrigerator 25-30 minutes before putting in oven.
Allow for a longer cooking time.
Variations: If you can use corn, you can substitute 1 1/2 tsp cornstarch for the flour.
If you can use wheat, you can substitute unbleached wheat flour for the barley or oat flour.
For gluten-free, you can substitute brown rice flour for the barley or oat flour.

Recipe Summary

Side Dish

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 460 Calories from Fat 267

% Daily Value*

Total Fat 30 g46.6%

Saturated Fat 16.9 g84.7%

Trans Fat 0 g

Cholesterol 81.3 mg27.1%

Sodium 931.5 mg38.8%

Total Carbohydrates 25 g8.4%

Dietary Fiber 5.5 g22.1%

Sugars 11.2 g

Protein 32 g63.4%

Vitamin A 43.8% Vitamin C 49.8%

Calcium 53% Iron 18.8%

*Based on a 2000 Calorie diet


Mushrooms Au Gratin Recipe