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.
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
This delicious Stuffed Mushroom Casserole transforms my family's favorite appetizer into a super easy casserole!
Recipe yields 4-6 servings.
- 16 oz sliced mushrooms (button or cremini)
- 5 TBSP unsalted butter divided
- 1 cup finely chopped onion
- 6 cloves garlic, smashed and minced (approx. 2 TBSP)
- 3/4 cup grated mozzarella cheese
- 1/4 cup grated parmesan cheese
- 3/4 cup Italian seasoned breadcrumbs
- salt and pepper to taste (I used a pinch of each)
- fresh parsley to garnish
- Pre-heat oven to 350 degrees F.
- Clean and slice mushrooms (or use pre-sliced for a speedy shortcut!)
Bring a pan or skillet to medium-high heat with 1 TBSP of butter and sauté onion until translucent, then add garlic and mushrooms and cook until golden and tender, adding a little extra of butter (as needed) if the veggies start to stick.
- Transfer veggies to a baking dish and sprinkle with cheese. Use as much or as little as you'd like here.
- TIP: If you're using a cast iron skillet you can actually bake everything right in the skillet!
Melt 4 TBSP butter and combine with seasoned breadcrumbs. Mix well to coat.
- Add about half the breadcrumbs to the mushrooms and stir slightly. Then top with the remainder.
- Bake at 350 degrees F for 10-15 minutes or until golden and bubbly
Serve piping hot with your favorite main dish!
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!
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.