Stuffed Mushroom Casserole

This dish transforms a favorite appetizer into a super easy casserole that will easily become a repeat request with your family. If you are looking for a new side dish for your holiday table, look no further. Feel free to use what cheese you would like, I have exchanged the mozzarella for Monterey Jack and love it. Enjoy!

16 oz. mushrooms, sliced (button or cremini)
1 Tbsp. unsalted butter
1 C. finely chopped onion
6 cloves garlic, minced (2 Tbsp)
3/4 C. grated mozzarella cheese
1/4 C. grated parmesan cheese
1/2 to 3/4 C. Italian seasoned breadcrumbs
4 Tbsp. unsalted butter, melted
salt and pepper, to taste
fresh parsley to garnish

Preheat oven to 350 degrees. Clean and slice mushrooms (or use pre-sliced for a speedy shortcut). Bring a pan or skillet to medium-high heat with 1/2 tablespoon of butter and saute onion until translucent, then add garlic and mushrooms and cook until golden and tender adding the remaining 1/2 tablespoon of butter 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. If you’re using a cast iron skillet you can actually bake everything right in the skillet. Combine melted butter and seasoned breadcrumbs and mix well. Add about half the breadcrumbs to the mushrooms and stir slightly. Then top with the remainder. Bake at 350 degrees for 10-15 minutes or until golden and bubbly. Serve piping hot with your favorite main dish.

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