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Stuffed Mushroom Casserole

Prep Time
50 min
Yields
6 - 8 servings

Save yourself the hassle of stuffing individual mushrooms and make this casserole instead. You get all the flavors of the classic dish with a fraction of the prep time.

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ingredients

3
tbsp olive oil
1 ½
lb(s) medium white button mushrooms, quartered
Kosher salt and freshly ground black pepper
3
cloves garlic, finely chopped
4
ounce cream cheese, cut into pieces
½
cup shredded mozzarella
1
cup panko breadcrumbs
½
cup grated Parmesan
¼
cup fresh parsley, chopped
2
tbsp unsalted butter, melted
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directions

Step 1

Preheat the oven to 350ºF.

Step 2

Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the mushrooms are softened and have released most of their liquid, 7 to 8 minutes. Add the garlic and cook, stirring occasionally, until soft and fragrant, about 1 minute. Stir in the cream cheese and cook until melted and evenly coating the mushrooms. Stir in the mozzarella, 1/2 cup of the panko and 1/4 cup of the Parmesan until combined. Transfer to an 8-inch square baking dish.

Step 3

Combine the parsley, butter and remaining 1/2 cup panko and 1/4 cup Parmesan in a medium bowl. Sprinkle over top of the mushrooms and bake until the breadcrumbs are light golden brown, 25 to 30 minutes.

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