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Stuffed Mushroom Casserole Recipe

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★★★★★

4.9 from 87 reviews

This Stuffed Mushroom Casserole is a creamy, cheesy delight featuring sautéed mushrooms combined with garlic, cream cheese, mozzarella, and Parmesan, all baked to golden perfection with a crispy breadcrumb topping. Perfect as an appetizer or a savory side dish, this casserole offers a comforting, flavorful vegetarian option for any meal.

Ingredients

Scale

Main Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1.5 pounds white mushrooms, quartered
  • Salt and pepper, to taste
  • 4 cloves of garlic, minced
  • 6 ounces cream cheese
  • ½ cup grated mozzarella cheese
  • ¾ cup bread crumbs, divided
  • ½ cup grated Parmesan cheese, divided
  • 3 tablespoons fresh parsley, chopped
  • 1 ½ tablespoons butter, melted

Instructions

  1. Preheat Oven: Set your oven to 350°F (175°C) to prepare for baking the casserole.
  2. Prepare Mushrooms: Heat the olive oil in a skillet over medium heat. Add the quartered mushrooms seasoned with salt and pepper, sautéing them until their water evaporates, about 7-9 minutes.
  3. Add Garlic: Add the minced garlic to the skillet with the mushrooms and cook for about 1 minute until fragrant.
  4. Combine Cheeses: Stir in the cream cheese to coat the mushrooms thoroughly. Remove the skillet from heat and mix in the grated mozzarella, half of the breadcrumbs (approximately ⅜ cup), and half of the Parmesan (¼ cup).
  5. Transfer to Dish: Spoon the creamy mushroom mixture into a greased baking dish, spreading it evenly.
  6. Prepare Topping: In a small bowl, combine the remaining breadcrumbs, Parmesan, chopped parsley, and melted butter, then sprinkle this mixture evenly over the mushroom base in the baking dish.
  7. Bake: Place the casserole in the preheated oven and bake for 25-30 minutes or until the topping is golden brown and crisp.

Notes

  • Using fresh parsley enhances the flavor, but dried parsley can be substituted in a pinch.
  • For a gluten-free option, replace the breadcrumbs with gluten-free breadcrumbs.
  • Ensure to sauté mushrooms well to remove excess moisture, which helps avoid a soggy casserole.
  • This casserole can be prepared in advance and baked just before serving for convenience.
  • Leftovers can be refrigerated up to 3 days and reheated gently in the oven.

Keywords: Stuffed Mushroom Casserole, Cheesy Mushroom Bake, Vegetarian Casserole, Baked Mushroom Recipe, Garlic Mushroom Casserole

Find it online: https://cheframi.com/stuffed-mushroom-casserole-recipe/