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
4.89 from 17 votes
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Stuffed Mushroom Casserole

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

Recipe yields 4-6 servings.

Course Side Dish
Cuisine American
Keyword Stuffed Mushroom Casserole
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 servings
Author Jenn Laughlin - Peas and Crayons

Ingredients

  • 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

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 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.

  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. Melt 4 TBSP butter and combine with seasoned breadcrumbs. Mix well to coat.

  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!

Recipe 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

  • Gen

    Husband dislikes anything with onion how can I substitute onion powder?

    • Hi Gen! Totally skip the onion! I’m not sure how much onion powder to add without testing but maybe start with 1/4-1/2 tsp and just season to taste. xoxo

      • Gen

        Thank you! I saw this recipe this morning and I’m so excited to try it tonight! Using baby bellas and gonna serve it with hamburgers believe it or not! Yummo!

  • Meg

    4 stars
    Just made this. It was very yummy. However, I am not one to cook a recipe word for word. I swapped the parm for blue cheese and added bacon. My husband gave me a high five on his last bite and asked when I was planning on making it again 🙂 Thank you for posting this recipe.

  • Rebecca Herron

    5 stars
    I made this for a Christmas Eve potluck, and several folks asked for the recipe. So easy and absolutely delicious! I will make this often!

  • Maureen

    5 stars
    Could I serve this over rice and create a main course for vegi family

    • Absolutely Maureen! It makes a great main and pairs nicely with a leafy green side salad!

  • Melissa

    5 stars
    I feel Like the addition to spinach in this recipe would be great!
    Also, if you are making this not on Thanksgiving; what would you serve it with? I can Only think as a side for turkey and chicken. Lol
    Thank you for your time!

    • Hi Melissa! Fresh sautéed spinach would be MARVELOUS here! We like to do veggie medley dinners so it would be great alongside some roasted broccoli, green beans, and/or carrots and a side salad. We also love it paired with creamy or pesto pasta dishes!

    • Yvette M Billing

      STEAK!!

  • Suzanne

    5 stars
    Amazing. I brought this to our Annual Friendsgiving.. I usually bring STUFFED mushrooms.. I was skeptical about trying a new dish… they all raved about it…I doubled the recipe. I will definitely be making this again.

  • Marie

    5 stars
    Holy moly, this casserole was absolutely amazing. I made it tonight because I’m prepping my Thanksgiving menu, and this is 100% going on it! Thanks to you and your mom for such a gem of a recipe!

  • Robin

    I’m dying to make this…it looks amazing!!! Can you use portobello mushrooms as well?

    • So excited for you to try it Robin! It will be marvelous with portobello!

  • Doreen Runyon

    5 stars
    I just made your casserole and it is awesome. I love stuffed mushrooms so how could this one fail? My personal recipe is made with Jimmy Dean sage sausage and cream cheese so I did add 1/2 # of cooked sage sausage to make it a meal. It will be made again in my house! Thanks for sharing.

    • Love the addition of sausage here and I’m so thrilled you enjoyed the stuffed mushroom casserole Doreen! Thank you!

  • Courtney

    4 stars
    Is this a “dry” recipe when you make it? I made it last night and thought it needed a “sauce”. The flavor was great, but mine turned out dry.

    • Hey Courtney, glad you enjoyed the dish! Did you make any swaps by any chance? It should be pretty saucy from the 1/4 cup butter and cheeses mixing with the natural juices the mushrooms give off. Ours always ends up really tender. Keep me posted! xoxo

      • Lesley

        5 stars
        Hi, FYI, your recipe says tablespoon rather than cup for the butter.

        I haven’t tried it yet but it looks great.

        • I’ve been going back and forth over how to clearly write that you use 1 TBSP for the sautéing and then 4 TBSP (1/4 cup) for the breadcrumb mixture. Right now I have them in order of use in the directions. Is it more confusing to have them separate than just combining the measurements together? Thanks so so much for the feedback!! xo

          • CandigirlATL

            “5 TBL of butter, divided” will signal that the butter will not be used all at once.

          • I’m on it! I wanted the least confusing way of listing it and kept doubting myself like a goof. xo

  • Jill

    5 stars
    This was INSANELY delicious. Thank you for sharing!

  • Brenisa Carthen

    5 stars
    Loved it!!

  • 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

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

    • That’s a great idea! I plan to make this as is for a Thanksgiving side but I’ll have to try your version another night for dinner.

    • Jill

      Ohhhh what a GREAT idea!

  • Laurie gIlbertson

    5 stars
    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

    5 stars
    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

    5 stars
    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

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

    • So thrilled you enjoyed it Debbie, thanks! 🙂

  • Meredith S

    5 stars
    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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