English Mushroom and Cream Bake

English Mushroom And Cream Bake Recipe

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Lynnda Cloutier


the guys gave this one five stars. Sounds like a heart attack on a plate, but it's good.

★★★★★ 1 vote


8 oz. fresh mushrooms, sliced
2 tbsp. butter or margarine
1 t. lemon juice
1 t. worcestershire
6 oz. shredded swiss cheese, 1 1/2 cups
1 cup whipping cream
4 eggs


1Heat oven to 350. Generously grease 4 individual 10 oz. custard cups or ramekins.
2In small skillet, sauté mushrooms in butter, lemon juice and Worcestershire. Drain. To assemble each ramekin, sprinkle about 3 T. of the cheese evenly over bottom.
3Pour 1/4 cup whipping cream over cheese. Break 1 egg gently over cream. Spoon 1/4 of the mushroom mixture evenly over egg. Top with 1/4 of the remaining cheese. In 13 x 9 inch baking pan, put 3/4 inch hot water; carefully set ramekins in hot water. Cover pan with foil. Bake at 350 for 15 minutes. Uncover. Bake another 10 to 15 minutes or until mixture is set and eggs are cooked. 530 calories per serving.Serves 4
4My Old Recipes

About English Mushroom and Cream Bake

Course/Dish: Eggs, Vegetables