Herbed Mushroom Spoon Bread Recipe with cornmeal, Swiss cheese, mushrooms, garlic, sour cream, and fresh herbs—comfort food meets fancy.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
You ever stumble into a recipe that feels like it chose you instead of the other way around? That’s exactly how this Herbed Mushroom Spoon Bread Recipe landed in my kitchen. I was staring down a half-empty bag of cornmeal and a carton of mushrooms that had maybe one more day in them before turning sketchy. My brain went, “Well… spoon bread?” which I hadn’t actually made in years.
When it came out of the oven—golden, soft, topped with garlicky mushrooms—I swear my husband looked at me like I’d just pulled off a Thanksgiving miracle. And here’s the thing: I didn’t. It’s honestly not complicated. It just tastes like it took more effort than it really did. Which, if you ask me, is the best kind of recipe.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Herbed Mushroom Spoon Bread Recipe?
Spoon bread is like the cool cousin of cornbread—the one who wears scarves indoors and listens to jazz. It’s soft, custardy, and leans more toward a savory pudding than a firm slice of bread. Add earthy mushrooms sautéed with garlic, cream, and herbs, and suddenly you’ve got this rustic-meets-fancy dish. It feels cozy enough for a Tuesday night, but I’ve also plopped it on the holiday table and watched it disappear faster than the turkey.
Ingredient Notes:
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Cornmeal – The backbone. If you’ve only ever used it for cornbread, this is a game changer.
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Half-and-half & water – Creates that creamy, custard-like texture. Whole milk works in a pinch, but half-and-half is worth it.
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Swiss cheese – Melty, nutty, and slightly sharp. You could sub Gruyère if you want to get bougie.
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Sour cream – Keeps everything moist and tangy. Don’t skip it.
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Mushrooms – Use what you’ve got. Cremini, button, shiitake… even the fancy mix from Costco. They all work.
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Garlic – Two cloves minimum, unless you’re me and accidentally toss in three. No regrets.
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Herbs (parsley & tarragon) – They keep the dish from getting too heavy. Tarragon is optional, but it does add that little “what’s in this?” moment.
How To Make Herbed Mushroom Spoon Bread?
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Start the base. Warm up the half-and-half, water, and salt. Slowly whisk in the cornmeal until it thickens. Your arm might hate you, but hey, small price to pay.
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Make it cheesy. Stir in butter, sour cream, and Swiss. This is when it starts smelling dangerous—the kind of smell that makes you want to skip dinner and eat the pot.
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Bake it. Pour into a buttered dish and bake until it’s mostly set but still soft in the middle. Remember: spoon bread isn’t supposed to be stiff like cornbread.
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Do the mushrooms. Sauté them in olive oil until they look golden and smell like heaven. Add garlic, a splash of cream, broth, and the herbs. Don’t rush this part—it’s the flavor crown for your spoon bread.
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Put it all together. Top the baked bread with the mushroom mixture and watch it turn into comfort food royalty.
Storage Options:
Best eaten fresh, no question. Leftovers can chill in the fridge for up to 3 days, but the texture does soften. Reheat low and slow in the oven—microwave works, but it’ll be a little rubbery. Freezer? Nah. I tried once, and let’s just say spoon bread was not meant to live that life.
Want To Save This Recipe?
Variations and Substitutions:
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Cheese swap – Cheddar, Gruyère, or Monterey Jack if you want to play around.
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Herb switch-up – Thyme and rosemary bring cozy vibes.
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Mushroom mix – The more the merrier. Portobellos give it heft, shiitakes bring umami, and button mushrooms just do their reliable thing.
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Lightened version – Use milk instead of half-and-half, but honestly, don’t do it.
What to Serve with Herbed Mushroom Spoon Bread?
This isn’t one of those dishes that hides in the corner—it plays well with a lot of meals.
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Roast chicken or turkey if you’re going traditional.
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A grilled steak if you want comfort with an edge.
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A bright salad with lemon vinaigrette to balance the richness.
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Or just a spoon. (Yes, I’ve eaten it straight from the dish. Zero shame.)
Frequently Asked Questions:
Can I make this ahead?
Sort of. You can prep the cornmeal base and the mushrooms earlier, then bake and assemble right before serving. Fresh is still best, though.
Do I have to use Swiss cheese?
Nope. Use what’s in your fridge. But Swiss gives it that “oh wow” flavor.
Why is it so soft?
Because it’s spoon bread, not cornbread. Think custard-meets-bread. Don’t panic—you didn’t mess it up.
And there you go. A warm, slightly messy, totally delicious Herbed Mushroom Spoon Bread Recipe that feels like comfort and elegance had a baby.
So tell me—would you serve this at a holiday dinner, or are you saving it for a Tuesday night “I deserve nice things” meal?
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Herbed Mushroom Spoon Bread Recipe
Ingredients
For the Spoon Bread Base:
- 3 cups half-and-half
- 1 ½ cups water
- 3 ½ teaspoons salt divided
- 2 ½ cups cornmeal
- 3 tablespoons unsalted butter divided, plus additional for greasing
- 1 ½ cups 6 oz shredded Swiss cheese
- 3 tablespoons sour cream
- 1 teaspoon baking powder
For the Mushroom Topping:
- 2 tablespoons olive oil
- 1 pound mixed mushrooms halved or sliced
- 2 cloves garlic pressed
- Black pepper to taste
- ¼ cup vegetable or chicken broth
- 3 tablespoons heavy cream
- 2 tablespoons chopped fresh parsley
- 2 teaspoons chopped fresh tarragon
- 2 tablespoons sour cream remaining from above
Instructions
Prepare the Spoon Bread Base
- Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter.
- In a medium saucepan, combine half-and-half, water, and 1 teaspoon of salt. Bring to a gentle simmer over medium-high heat. Gradually whisk in the cornmeal. Reduce heat to low and cook, whisking constantly, until thickened.
- Remove from heat and stir in 2 teaspoons butter, Swiss cheese, and 3 tablespoons sour cream. Whisk until smooth. Add the baking powder and mix to combine.
- Transfer the mixture to the prepared baking dish and bake for 40 minutes, or until mostly set. The texture should remain softer than cornbread.
Prepare the Mushroom Topping
- While the spoon bread bakes, heat olive oil in a large skillet over medium heat. Add mushrooms and cook for approximately 6 minutes, or until softened and lightly browned.
- Season with the remaining salt and black pepper. Add garlic and sauté for 1 minute until fragrant.
- Stir in broth and cook until slightly reduced. Mix in heavy cream, parsley, tarragon, and remaining 2 tablespoons sour cream. Remove from heat.
Assemble and Serve
- Once the spoon bread is finished baking, spoon the mushroom mixture evenly over the top. Serve warm.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
