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Creamy Mushroom Veggie Bake

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Directions:

  • 1.Peel and slice butternut into rounds - about 1/2 cm thick. Rub with a little bit of oil, sprinkle over alt and pepper and roast on 180 degrees in oven or airfryer for about 20 - 30 min or until lightly browned (check every 10 min)
  • 2.Slice onion and fry in 1 TBSP butter until creamy and glassy
  • 3.Add butternuts to onions and then add chopped up baby marrows and peppers
  • 4.Add 1 sweetcorn off the cob, add salt and pepper, fry up until all cooked.
  • 5.Heat mushroom sauce in a pan or in microwave (stir constantly until smooth)
  • 6.Use a deep roasting dish or baking pan - cover the bottom of the dish with the mushroom sauce
  • 7.Layer some of the butternut
  • 8.Layer some of the veg mix
  • 9.Add salt and pepper to layers to taste
  • 10.Then add mushroom sauce and repeat. Keep the remaining mushroom sauce to pour over the top layer until covered and wet.
  • 11.Bake for 30 min then take out of oven to add grated cheese or cheese rounds, sprinkle smoked paprika, thyme or basil on top, bake for a further 30 min
  • 12.Serve and enjoy!

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Ingredients:

  • 2 medium butternuts
  • 1-2 onions
  • Irene's butter
  • Olive oil
  • Irene's Creamy Mushroom Sauce
  • 1 sweetcorn on cob
  • Peppers
  • Baby marrows
  • 1/2 block Irene's cheese (any)