Stuffed Mushroom Casserole Recipe

Introduction

This Stuffed Mushroom Casserole is a creamy, cheesy delight that brings out the savory flavors of fresh mushrooms. It’s a comforting dish perfect for gatherings or a cozy weeknight meal. With a crunchy, golden breadcrumb topping, it’s sure to become a favorite.

Ingredients

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

Instructions

1. Step 1: Preheat the oven to 350 degrees Fahrenheit.
2. Step 2: In a large skillet, warm the olive oil over medium heat.
3. Step 3: Add the quartered mushrooms. Season with salt and pepper. Sauté until mushrooms are softened and most of the liquid has evaporated, about 7-9 minutes.
4. Step 4: Add the minced garlic and sauté for about 1 minute until fragrant.
5. Step 5: Stir in the cubed cream cheese, coating the mushrooms evenly as it melts.
6. Step 6: Remove the skillet from heat. Mix in mozzarella, half of the bread crumbs, and half of the Parmesan cheese.
7. Step 7: Transfer the mixture to a greased 8×8-inch baking dish and spread evenly.
8. Step 8: In a small bowl, combine the parsley, melted butter, remaining Parmesan, and remaining bread crumbs. Sprinkle this mixture evenly over the casserole.
9. Step 9: Bake in the preheated oven for 25-30 minutes, or until the breadcrumb topping is golden brown.

Tips & Variations

• Use panko bread crumbs for an extra crispy topping.
• Add cooked, crumbled bacon for a smoky flavor boost.
• Swap out mozzarella for Gruyère or cheddar to change the cheese profile.
• For a lighter version, use reduced-fat cream cheese and less butter in the topping.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F until warmed through to maintain the crispy topping. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of mushrooms for this casserole?

Yes, feel free to mix in cremini, shiitake, or portobello mushrooms for added depth of flavor and texture.

Is this casserole suitable for freezing?

Yes, you can freeze the casserole before baking. Cover it tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before baking as directed.

Stuffed Mushroom Casserole Recipe

Print Recipe

★★★★★

4.6 from 97 reviews

A creamy, savory stuffed mushroom casserole featuring sautéed mushrooms blended with cream cheese, mozzarella, and Parmesan cheese, topped with a buttery herb breadcrumb crust and baked to golden perfection.

• Author: Emma
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Casserole
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Mushroom Filling

• 2 Tablespoons extra virgin olive oil
• 1.5 pounds white mushrooms, cleaned and quartered
• Salt and freshly ground black pepper, to taste
• 4 cloves garlic, finely minced
• 6 ounces cream cheese, cubed
• ½ cup freshly grated mozzarella cheese
• ½ cup bread crumbs
• ¼ cup freshly grated Parmesan cheese

Topping

• 3 tablespoons fresh parsley, finely chopped
• 1 ½ tablespoons unsalted butter, melted
• ¼ cup freshly grated Parmesan cheese
• ¼ cup bread crumbs

Instructions

1. Preheat Oven: Set your oven to 350 degrees Fahrenheit to prepare for baking the casserole.
2. Sauté Mushrooms: Heat the extra virgin olive oil in a large skillet over medium heat. Add the quartered mushrooms, season with salt and pepper, and sauté until softened and most of the liquid evaporates, approximately 7 to 9 minutes.
3. Add Garlic: Stir in the minced garlic and cook it for about 1 minute until aromatic, being careful not to burn it.
4. Melt Cream Cheese: Add the cubed cream cheese to the skillet and mix thoroughly ensuring the mushrooms are well coated and the cheese begins to melt.
5. Combine Cheeses and Bread Crumbs: Remove from heat. Stir in mozzarella cheese, ½ cup bread crumbs, and ¼ cup Parmesan cheese into the mushroom mixture evenly.
6. Prepare Baking Dish: Transfer the mushroom mixture into a greased 8×8-inch baking dish, spreading it evenly.
7. Make Topping: In a small bowl, combine chopped parsley, melted butter, remaining Parmesan cheese, and remaining bread crumbs. Mix well and sprinkle evenly over the mushroom filling.
8. Bake: Place the casserole dish in the preheated oven and bake for 25 to 30 minutes, or until the topping turns a golden brown color.

Notes

• Use fresh mushrooms for the best texture and flavor.
• Ensure to sauté mushrooms until liquid evaporates for a less soggy casserole.
• Can be served as a side dish or a vegetarian main course.
• For a gluten-free version, substitute bread crumbs with gluten-free bread crumbs.
• Let the casserole cool slightly before serving to allow it to set.

Keywords: stuffed mushroom casserole, mushroom casserole, creamy mushroom bake, vegetarian casserole, baked mushrooms, cheesy mushroom dish