Easy Carrot Mushroom Bake Recipes

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ROASTED CARROTS AND MUSHROOMS



Roasted Carrots and Mushrooms image

Provided by Food Network Kitchen

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Toss 1 1/2 pounds sliced carrots, 10 ounces halved cremini mushrooms, 1/4 cup olive oil, 2 smashed garlic cloves, 3 sprigs thyme, 3/4 teaspoon each caraway seeds and kosher salt, and 1/4 teaspoon hot paprika. Roast at 450 degrees F until tender, stirring once, 30 minutes. Drizzle with lemon juice, sour cream, parsley and more paprika.
  • Per serving (does not include garnish); Calories 209; Total Fat 14 grams; Saturated Fat 2 grams; Protein 4 grams; Total Carbohydrate 20 grams; Sugar: 9 grams; Fiber 5 grams; Cholesterol 0 milligrams; Sodium 482 milligrams

ROASTED CARROTS AND MUSHROOMS



Roasted Carrots and Mushrooms image

Roasted carrots and mushrooms are a delicious combination of veggies that are tossed with fresh thyme leaves, salt and pepper, and olive oil. It's ready in 40 minutes total and can be part of a healthy meal. The sweet carrots pair with the savory mushrooms to make a well balanced side dish the whole family will love.

Provided by Karen Puleski

Categories     30 minutes or less

Time 40m

Number Of Ingredients 6

1 pound baby carrots
1 (16 ounce) package baby Bella mushrooms, cleaned
¼ cup olive oil
½ teaspoon thyme leaves
Salt and pepper, to taste
Freshly chopped parsley, optional

Steps:

  • Preheat oven to 400 degrees.
  • Prepare a rimmed baking sheet with aluminum foil and nonstick cooking spray.
  • In a large bowl, toss together the carrots and mushrooms.
  • Pour olive oil over the vegetables and toss.
  • Add the seasonings and toss again to evenly distribute.
  • Bake for 30 minutes or until the carrots are tender.
  • Sprinkle with freshly chopped parsley if desired.

CARROT-MUSHROOM LOAF



Carrot-Mushroom Loaf image

This recipe was the one that convinced me I was finally over my childhood aversion to mushrooms. It comes from "The Moosewood Cookbook" by Mollie Katzen, the book that basically taught me how to cook (and Mom, of course). This is not really a loaf (it's in a 9 x 13 pan), but I am going to honor the original chef's wishes and continue to label it so. Artistic license, I guess.

Provided by Aunt Cookie

Categories     One Dish Meal

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 14

2 cups onions, minced
1 tablespoon butter
1 lb mushroom, chopped
1 1/2 teaspoons salt
1 teaspoon basil
1 teaspoon thyme
1 teaspoon dill
3 -4 medium garlic cloves, minced
1 1/2 lbs carrots, grated (about 6 cups)
2 cups breadcrumbs
1 cup grated cheddar cheese, packed
2 eggs, beaten
black pepper, to taste
extra cheese, for topping (optional)

Steps:

  • Lightly oil a 9 x 13 pan. Preheat the over to 350°F.
  • In a large skillet, saute the onions in butter over medium heat for about 5 minutes. Add mushrooms, salt, herbs, and garlic, and continue to saute for about 10 more minutes.
  • In a large bowl, combine carrots, bread crumbs, cheese, eggs, and pepper. Add the sauteed mixture and mix well. Spread into the prepared pan and sprinkle with your choice of toppings. Cover the pan with foil.
  • Bake for 30 minutes, covered, then uncover and bake 15 minutes more. Serve hot or warm.

Nutrition Facts : Calories 347.6, Fat 12.3, SaturatedFat 6.2, Cholesterol 95.4, Sodium 1083, Carbohydrate 45.6, Fiber 6.4, Sugar 11.2, Protein 15.6

EASY CARROT-MUSHROOM BAKE



Easy Carrot-Mushroom Bake image

Make and share this Easy Carrot-Mushroom Bake recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Low Protein

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

8 cups sliced carrots, cooked and drained
1 small onion, chopped
1 -2 tablespoon fresh minced garlic (optional or to taste)
3 tablespoons butter
1 (10 ounce) can cream of mushroom soup, undiluted
1/2 lb fresh mushrooms, sauteed (or use cannned mushrooms, drained)
1/2 cup parmesan cheese
salt and pepper
1 1/2 cups soft breadcrumbs

Steps:

  • Set oven to 350 degrees.
  • Butter a 2-quart casserole dish.
  • Saute onions and garlic in butter for about 3-4 minutes or until tender.
  • Add in cooked carrots, cream of mushroom soup, sauteed mushrooms and Parmesan cheese, season with salt and pepper to taste; mix to combine.
  • Transfer mixture to prepared baking dish.
  • Sprinkle with breadcrumbs.
  • Bake uncovered for about 25-30 minutes.

Nutrition Facts : Calories 348.6, Fat 17.7, SaturatedFat 8.8, Cholesterol 33.9, Sodium 980.4, Carbohydrate 39.2, Fiber 7.4, Sugar 13.6, Protein 11.4

GRATIN OF CARROTS AND MUSHROOMS



Gratin Of Carrots And Mushrooms image

Provided by Pierre Franey

Categories     side dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

3/4 pound carrots, trimmed and scraped
1/2 pound mushrooms
1 tablespoon butter
2 tablespoons finely chopped shallots
2 teaspoons lemon juice
1/4 cup fresh or canned chicken broth
Salt to taste if desired
Freshly ground pepper to taste
2 tablespoons finely chopped parsley
1 egg
1/3 cup freshly grated Parmesan cheese

Steps:

  • Cut carrots crosswise into thin rounds. There should be about 2 1/4 cups.
  • Cut the mushrooms thinly. There should be about 3 cups.
  • Melt the butter in a saucepan and add the shallots. Cook, stirring, about 1 minute. Add mushrooms. Sprinkle with lemon juice and cook briefly, stirring, until mushrooms are wilted. Add the carrots and cook, stirring, about 1 minute. Add the broth and bring to a boil. Cover tightly and cook about 10 minutes until all the liquid is evaporated, taking care that the vegetables do not burn.
  • Put vegetables in the container of a food processor or electric blender and blend thoroughly. There should be about 2 cups. Pour and scrape the mixture into a saucepan.
  • Meanwhile, preheat the broiler to high.
  • Add salt, pepper, parsley and egg to the carrot and mushroom mixture. Beat well. Heat. Spoon the hot mixture into a flat baking dish with 2 1/2-to-3-cup capacity and smooth the top. Sprinkle top evenly with cheese.
  • Place the dish in the broiler about 6 inches from the source of heat and bake 5 minutes or slightly longer or until the top is golden brown. Serve.

Nutrition Facts : @context http, Calories 132, UnsaturatedFat 2 grams, Carbohydrate 12 grams, Fat 7 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 444 milligrams, Sugar 6 grams, TransFat 0 grams

CARROT CASSEROLE



Carrot Casserole image

Whenever I make this dish, people rave about how good it is. One friend told me, "I don't usually eat carrots, but this is delicious!" That made my day.

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 12 servings.

Number Of Ingredients 8

8 cups sliced carrots
2 medium onions, sliced
5 tablespoons butter, divided
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup shredded cheddar cheese
1 cup seasoned croutons

Steps:

  • Place carrots in a saucepan and cover with water; bring to a boil. Cook until crisp-tender. Meanwhile, in a skillet, saute onions in 3 tablespoons butter until tender. Stir in the soup, salt, pepper and cheddar cheese. , Drain carrots; add to the onion mixture. Transfer to a greased 13x9-in. baking dish. Sprinkle with croutons. Melt remaining butter; drizzle over croutons. Bake, uncovered, at 350° for 20-25 minutes.

Nutrition Facts :

EASY BAKED MUSHROOMS



Easy Baked Mushrooms image

Bet you've never had mushrooms quite like this! Skipping the deep fryer keeps them low in fat. -Denise DiPace, Medford, New Jersey

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 6

1 pound medium fresh mushrooms, halved
2 tablespoons olive oil
1/4 cup seasoned bread crumbs
1/4 teaspoon garlic powder
1/4 teaspoon pepper
Fresh parsley, optional

Steps:

  • Place mushrooms on a baking sheet. Drizzle with oil; toss to coat. In a small bowl, combine the bread crumbs, garlic powder and pepper; sprinkle over mushrooms., Bake, uncovered, at 425° for 18-20 minutes or until lightly browned. Garnish with parsley if desired.

Nutrition Facts : Calories 116 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 112mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

EASY RUSSIAN MUSHROOM BAKE



Easy Russian Mushroom Bake image

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.

Provided by Natalie Titanov

Categories     100+ Everyday Cooking Recipes     Vegetarian     Side Dishes

Time 35m

Yield 4

Number Of Ingredients 6

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

Steps:

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

Nutrition Facts : Calories 414.9 calories, Carbohydrate 9.9 g, Cholesterol 68.1 mg, Fat 36.4 g, Fiber 1.7 g, Protein 15.3 g, SaturatedFat 16.3 g, Sodium 383.6 mg, Sugar 4.1 g

CARROT CASSEROLE



Carrot Casserole image

Great side dish for big meals. I make it every holiday and it's always a hit!

Provided by Jane

Categories     Side Dish     Casseroles

Time 45m

Yield 6

Number Of Ingredients 8

5 cups sliced carrots
3 tablespoons butter
1 onion, chopped
1 (10.75 ounce) can condensed cream of celery soup
salt and pepper to taste
½ cup cubed processed cheese
2 cups seasoned croutons
⅓ cup melted butter

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
  • Bring a pot of water to a boil. Add carrots and cook until tender but still firm, about 8 minutes; drain.
  • Melt 3 tablespoons butter in a medium saucepan. Saute onions and stir in soup, salt, pepper and cheese. Stir in cooked carrots. Transfer mixture to prepared dish.
  • Toss croutons with 1/3 cup melted butter; scatter over casserole.
  • Bake in preheated oven for 20 to 30 minutes, or until heated through.

Nutrition Facts : Calories 331 calories, Carbohydrate 23.1 g, Cholesterol 60.7 mg, Fat 24.6 g, Fiber 4.4 g, Protein 6 g, SaturatedFat 13.6 g, Sodium 909.3 mg, Sugar 7 g

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