Food & Cooking Recipes Healthy Recipes Vegetarian Recipes Creamy Mushrooms 3.7 (12) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 55 mins Servings: 4 This rich and flavorful mushroom dish comes from Dodie Marshall, of Devon, Pennsylvania. Ingredients Butter 4 slices white sandwich bread 1 pound white mushrooms, quartered ¾ cup heavy cream 1 tablespoon fresh lemon juice ½ teaspoon salt ¼ teaspoon pepper Ground nutmeg Directions Preheat oven to 350 degrees. Butter four 6-ounce custard cups. Generously butter bread slices on one side, and fit slices into the custard cups, with the buttered sides up. In a medium-size bowl, stir together mushrooms, cream, lemon juice, salt, pepper, and a pinch of nutmeg. Pour the mushroom mixture into the lined cups, gently pressing down on the mushrooms to fit (the mushrooms will shrink during cooking). Place filled cups on a baking sheet, and bake until mushrooms are tender when pierced with the tip of a paring knife and bread is golden, about 35 minutes. Serve hot. Print