Description
A comforting and savory stuffed mushroom casserole that combines sautéed mushrooms, garlic, onions, creamy cheese, and herbs baked to golden perfection. This dish makes a hearty side or a satisfying vegetarian main, perfect for cozy dinners or gatherings.
Ingredients
Scale
Vegetables and Herbs
- 2 cups mushrooms, chopped
- 1/2 cup onion, diced
- 2 cloves garlic, minced
- 1/4 cup parsley, chopped
Dairy and Pantry
- 1 cup shredded cheese (cheddar or mozzarella recommended)
- 1 cup breadcrumbs
- 1/2 cup cream
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole.
- Sauté Aromatics: Heat olive oil in a pan over medium heat, then add diced onions and minced garlic. Cook until the onions become translucent and fragrant, about 3-5 minutes.
- Cook Mushrooms: Add the chopped mushrooms to the pan and sauté until they are soft and their moisture has mostly evaporated, which should take about 5-7 minutes.
- Mix Ingredients: Remove the pan from heat and stir in the breadcrumbs, shredded cheese, chopped parsley, cream, salt, and pepper until everything is evenly combined.
- Prepare Casserole: Transfer the mushroom mixture to a baking dish, spreading it evenly.
- Bake: Place the dish in the preheated oven and bake for 25 to 30 minutes, or until the top is golden brown and bubbly.
- Cool and Serve: Remove the casserole from the oven and let it cool slightly before serving to allow the flavors to meld and to avoid burning.
Notes
- Use fresh mushrooms for the best flavor and texture; cremini or white button mushrooms work well.
- You can substitute cream with a plant-based alternative to make it dairy-free, though cheese would need adjusting too.
- To add extra flavor, sprinkle some grated Parmesan on top before baking.
- Breadcrumbs help bind the mixture but can be replaced with crushed crackers or gluten-free breadcrumbs if needed.
- This casserole can be prepared ahead and refrigerated, then baked just before serving.
