Prep time: 20 mins | Cook time: 30 mins | Serves: 7-9
I love this Stuffed Mushroom Casserole. This easy recipe magically transforms my favorite appetizer into an incredibly delicious, filling casserole. This casserole is made with just a few simple ingredients and guarantees one of the best dining options.
The garlicky stuffed mushrooms boast the flavor of this casserole. Like other of my go-to casserole, this recipe is a no-fuss. A toss-and-bake casserole that everyone will be freaking about!
This casserole version of my favorite appetizer is amazing! The hassle of spooning the filling into the mushroom caps is omitted. Skip all the trouble and easily prep this casserole for a satisfying dinner any time!
INGREDIENTS
1 ½ tbsp butter, melted
2 tbsp extra virgin olive oil
1.5 lbs white mushrooms
6 oz. cream cheese
4 cloves of garlic, minced
½ c. grated Parmesan
½ c. grated mozzarella
¾ c. bread crumbs
3 tbsp fresh parsley
Salt and pepper to taste
How to make Stuffed Mushroom Casserole
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: In a large skillet, heat the olive oil over medium heat. Add the quartered mushrooms and season with salt and pepper. Cook the mushrooms for about 7 to 9 minutes or until tender and most of the water has cooked off.
Step 3: To the skillet, add the garlic and cook for another minute until aromatic. Next, add the cubed cream cheese. Stir well to evenly coat the mushrooms.
Step 4: Take the skillet off the heat and stir in the mozzarella, half c Panko, and 1/4 Parmesan.
Step 5: Into a greased 8 x 8-inch baking dish, transfer the mixture.
Step 6: Place the parsley, melted butter, the rest of the cheese, and Panko in a small bowl. Mix well until combined and sprinkle this over the mushrooms.
Step 7: Place in the preheated oven and bake for about 25 to 30 minutes or until the Panko is golden.
Ingredients
- 1 ½ tbsp butter, melted
- 2 tbsp extra virgin olive oil
- 1.5 lbs white mushrooms
- 6 oz. cream cheese
- 4 cloves of garlic, minced
- ½ c. grated Parmesan
- ½ c. grated mozzarella
- ¾ c. bread crumbs
- 3 tbsp fresh parsley
- Salt and pepper to taste
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: In a large skillet, heat the olive oil over medium heat. Add the quartered mushrooms and season with salt and pepper. Cook the mushrooms for about 7 to 9 minutes or until tender and most of the water has cooked off.
Step 3: To the skillet, add the garlic and cook for another minute until aromatic. Next, add the cubed cream cheese. Stir well to evenly coat the mushrooms.
Step 4: Take the skillet off the heat and stir in the mozzarella, half c Panko, and 1/4 Parmesan.
Step 5: Into a greased 8 x 8-inch baking dish, transfer the mixture.
Step 6: Place the parsley, melted butter, the rest of the cheese, and Panko in a small bowl. Mix well until combined and sprinkle this over the mushrooms.
Step 7: Place in the preheated oven and bake for about 25 to 30 minutes or until the Panko is golden.
