I love a good recipe shortcut, and this delicious Stuffed Mushroom Casserole transforms my family’s favorite appetizer into a super easy casserole!
I hadn’t originally planned on posting this crazy awesome casserole yet but my mom made me do it!
Based off her Classic Stuffed Mushroom recipe that I’ve been making pretty much forever now, this casserole boasts all the flavor of deliciously garlicky stuffed mushrooms with the ease of toss-and-bake casserole.
And we’re freaking out over it!
When I first texted her last week to reveal my ingenious creation her excitement was palpable. I’m pretty sure she’s harassed me ever day since asking for the recipe, which was of course jotted down on garlic soaked scratch paper and stuffed in my recipe drawer, awaiting transfer to the blog and, subsequently, your faces.
There’s something super exciting about finding a shortcut with one of your favorite recipes, right?
It’s like this instant eureka moment that you just KNOW is going to save your booty in the kitchen time and time again.
For us, that’s this recipe.
I almost wanted to call it un-stuffed mushrooms since we get to skip the mundane stuffing of the mushrooms entirely. No more spooning filling into a zillion mushroom caps, patting them down with your fingers only to realize the stuffing is still molten hot and ready to assault you.
Nope! No sir! We’re going to give our veggies a quick sauté to get ’em tender and steamy, blanket them with a sprinkling of mozzarella, parmesan, and a buttery seasoned breadcrumb topping, and toss them in the oven until hot and bubbly.
Guys, you can even use pre-sliced mushrooms….