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 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
This delicious Stuffed Mushroom Casserole transforms my family's favorite appetizer into a super easy casserole!
Recipe yields 4-6 servings.
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
- 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!
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!
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
Rebecca Herron
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
Could I serve this over rice and create a main course for vegi family
Jenn
Absolutely Maureen! It makes a great main and pairs nicely with a leafy green side salad!
Melissa
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!
Jenn
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
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
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?
Jenn
So excited for you to try it Robin! It will be marvelous with portobello!
Doreen Runyon
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.
Jenn
Love the addition of sausage here and I’m so thrilled you enjoyed the stuffed mushroom casserole Doreen! Thank you!
Courtney
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.
Jenn
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
Hi, FYI, your recipe says tablespoon rather than cup for the butter.
I haven’t tried it yet but it looks great.
Jenn
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.
Jenn
I’m on it! I wanted the least confusing way of listing it and kept doubting myself like a goof. xo
Jill
This was INSANELY delicious. Thank you for sharing!
Brenisa Carthen
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!
Jenn
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!!
Renee Matarese
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
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.
Jenn
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?
Jenn
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!
Jenn
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!
Jenn
Love it Angie! Thanks so much for the sweet review! 🙂
Debbie
I made this today for lunch. It was delicious. Thank you for sharing!
Jenn
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!
Jenn
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!
Jenn
Wendy you made my night; thank you! I hope it’s a hit at the party! <3
Heather
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.
Jenn
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! 🙂
Faith (An Edible Mosaic)
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!
Jenn
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 🙂
kim
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.
Jenn
Ohmygosh Kim that sounds phenomenal! Totally trying, thanks! 🙂
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