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 minutesminutes
Cook Time 15 minutesminutes
Total Time 20 minutesminutes
Servings 4servings
Calories 352kcal
Author Jenn Laughlin - Peas and Crayons
Ingredients
16ozsliced mushrooms(button or cremini)
5TBSPunsalted butterdivided
1cupfinely chopped onion
6clovesgarlic, smashed and minced(approx. 2 TBSP)
¾cupgrated mozzarella cheese
¼cupgrated parmesan cheese
¾cupItalian seasoned breadcrumbs
salt and pepperto 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!
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!Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!