Stuffed Mushroom Casserole

I love a good recipe shortcut, and this delicious Stuffed Mushroom Casserole transforms my family’s favorite appetizer into a super easy casserole!

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!

Seriously!!!

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 love a good recipe shortcut, and this delicious Stuffed Mushroom Casserole transforms my family's favorite appetizer into a super easy casserole!

 

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.

Dramatic much?

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.

HALLELUJAH!

Stuffed Mushroom Casserole

Tender, garlicky mushrooms sprinkled with a medley of cheeses and topped with a buttery seasoned breadcrumb topping and baked until golden brown…

Stuffed Mushroom Casserole

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Stuffed Mushroom Casserole

Prep

Cook

Total

Yield 4

This delicious Stuffed Mushroom Casserole transforms my family's favorite appetizer into a super easy casserole!

Ingredients

  • 16 oz sliced mushrooms, button or cremini
  • 1 TBSP unsalted butter
  • 1 cup finely chopped onion
  • 6 cloves garlic, smashed and minced (2 TBSP)
  • 3/4 cup grated mozzarella cheese
  • 1/4 cup grated parmesan cheese
  • 3/4 cup Italian seasoned breadcrumbs
  • 4 TBSP unsalted butter, melted
  • salt and pepper, to taste (I used a pinch of each)
  • fresh parsley to garnish

Instructions

  1. Pre-heat oven to 350 degrees F.
  2. Clean and slice mushrooms (or use pre-sliced for a speedy shortcut!)
  3. Bring a pan or skillet to medium-high heat with 1/2 TBSP of butter and sauté onion until translucent, then add garlic and mushrooms and cook until golden and tender, adding the remaining 1/2 TBSP of butter if the veggies start to stick.
  4. Transfer veggies to a baking dish and sprinkle with cheese. Use as much or as little as you'd like here.
  5. TIP: If you're using a cast iron skillet you can actually bake everything right in the skillet!
  6. Combine melted butter and seasoned breadcrumbs and mix well.
  7. Add about half the breadcrumbs to the mushrooms and stir slightly. Then top with the remainder.
  8. Bake at 350 degrees F for 10-15 minutes or until golden and bubbly
  9. Serve piping hot with your favorite main dish.

Notes

Any stroganoff fans in the house? This recipe is also super duper stellar with a spoonful of light sour cream swirled in just before serving. YUM!

special diets and swaps

  • My little brother has a number of food allergies, so my mom said she plans to make him this with earth balance butter, daiya cheese, and her favorite gluten-free breadcrumbs, which she will season with Italian spices.
  • You could also skip the cheese altogether! I’ll let you know how everything turns out when she makes the gluten-free/dairy-free version + will update this post — stay tuned!

I love a good recipe shortcut, and this delicious Stuffed Mushroom Casserole transforms my family's favorite appetizer into a super easy casserole!

I love a good recipe shortcut, and this delicious Stuffed Mushroom Casserole transforms my family's favorite appetizer into a super easy casserole!

So there you have it folks! There are now two, count ’em, TWO ways to enjoy my mama’s infamous stuffed mushroom recipe and the world is now a better place.

#yesireallyamthatdramatic

#theyarethatgood

#makeitnow

#illstophashtaggingifyoudo

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Comments

  • Mary W.

    This is so good, and I slimmed it down quite a bit. Cooked veggies with cooking spray, not butter. Cut 3 tbls. butter back to 2 tbls. Land O’Lakes light butter with canola oil, reduced bread crumbs to 1/2 cup, parmesan to 1/8 cup and mozzarella to 1/2 cup (using Velveeta mozzarella shreds, making it even lighter). It really was delicious. That being said, I can’t even imagine how delicious this recipe is if you make it as is! Thanks for the great dish!

    • Thank you Mary! I’m thrilled it worked with the swaps and they you enjoyed the recipe! xoxo

  • Stephanie

    This is a great recipe!! I added Rotisserie chicken and spinach to make itinto a main sish! Its on our favorite list!!

  • Laurie gIlbertson

    Made this for Thanksgiving today (2017) and it was a hit!!!! Thank you!!!! I used Crimini which hOlds its shape and flavor beautifully! Made an 8 x 8 pyrex!

  • Delanna

    Could i do this the day before? As I am not hosting Thanksgiving and doing some sides and don’t want to spend the day in my kitchen.

    • Hey Delanna! I’ve made it and scarfed the leftovers the next day and loved it, but my husband was really fussy for some reason and said he only likes it fresh. So we’re totally divided on this haha! I would say a good middle ground would be to Assemble everything without baking, and reserve the last of the breadcrumbs that you top the dish with in a small container. Then when you bake it up that morning it’ll be ready to go with fresh crispy breadcrumbs on top 🙂 If you bring it to room temp before baking it will still take about 15 minutes, otherwise straight from the fridge you’ll want to bake for a bit longer. Hope this helps and that you have a Happy Thanksgiving, Delanna! xoxo

  • Irene

    Hi, i didn’t make your recipe, but it looks very good and i had to tell you i did the same thing years ago. I Turned my mother-in-laws hOliDay stuffed mushrooms recipes in to a mushroom casserole. Ingredients are very close to yoUr recipe, our cooking is italian influence. Pepole ask me for the recipe, BUT i don’t use a recipe, to just add, smell, and taste iF posSiBle. It maKe it very difficult to share with friends.

  • Ashley Vietti

    Do you think I could do this in the crock pot? If so, any recommendations on how to best do that?

    • Hey Ashley! I think you’d be better off doing this one entirely stove-top if the oven isn’t an option (I know during the holidays oven space is super limited!) You could toast the breadcrumbs in a skillet and add them on top of the dish after it cooks on the stove, and use a lid to help melt the cheese. Some dishes just don’t work at all in a slow cooker and I have a hunch this may be one of them.

  • Arlene

    Love your mushrooms recipes, thank you.
    Soooooo good. Thanks again.Arlene

  • Natalie

    Stuffed mushrooms are my favorite appetizer. This shortcut is great! Made this last night for dinner. So easy and quick. Family loved it!

    • Woooot! Super glad y’all enjoyed it! Thanks Natalie 🙂

  • Angie

    I cooked this over the weekend and it was wonderful! The only suggestion I have is that if you like stuffed mushrooms, go ahead and double the recipe so that you have some leftovers. It is soooo good!

    • Love it Angie! Thanks so much for the sweet review! 🙂

  • Debbie

    I made this today for lunch. It was delicious. Thank you for sharing!

    • So thrilled you enjoyed it Debbie, thanks! 🙂

  • Meredith S

    Made this tonight with a green salad for dinner, adding a little fresh thyme to the mushrooms. Um, YUM! So good!

    • I need to plant thyme in the garden this year because that sounds awesome! So stoked you enjoyed it Meredith! <3

  • Wendy Hampton

    GENIUS! Sheer genius! I love stuffed mushrooms but this is EVEN BETTER! Thanks so much for sharing! It is so good that I am taking to an Oscar Nite party for the vegetarian in our group…although she is going to be sharing it with several of us I believe!

    • Wendy you made my night; thank you! I hope it’s a hit at the party! <3

  • Jenn,

    This is amazing! I HATE stuffing the mushrooms and the hubs eats them in 5 seconds anyway. I can’t wait to try this casserole.

    • YES the stuffing time is totally > than the face stuffing time and this totally levels the playing field! Hope you get a chance to try it, Heather! 🙂

  • Yum!! Stuffed mushrooms are one thing I can never resist when I see them at a party. Love that they’re a full meal in this dish!

    • They’re my weakness too for sure – no matter what’s them I’m guaranteed to try it… ok except maybe olive stuffed mushrooms – haha! Thanks lovely 🙂

  • This is such a genius idea! We love stuffed mushrooms but I hate the time consuming mushroom stuffing. Will definitely try this. FYI – we add chopped up canned artichokes to ours. Give it a try.

    • Ohmygosh Kim that sounds phenomenal! Totally trying, thanks! 🙂

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