Description
This delicious Stuffed Mushroom Casserole combines sautéed mushrooms, onions, garlic, and a creamy mixture of cheese, breadcrumbs, and parsley, baked to golden perfection. It’s a comforting, savory dish perfect as a side or a vegetarian main course that highlights earthy mushroom flavors with a creamy, cheesy texture.
Ingredients
Scale
Vegetables
- 2 cups mushrooms, chopped
- 1/2 cup onion, diced
- 2 cloves garlic, minced
- 1/4 cup parsley, chopped
Dairy & Bread
- 1 cup shredded cheese
- 1 cup breadcrumbs
- 1/2 cup cream
Other
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare it for baking the casserole.
- Sauté Aromatics: Heat olive oil in a pan over medium heat, then add diced onions and minced garlic. Cook until the onions become translucent and fragrant.
- Cook Mushrooms: Add chopped mushrooms to the pan and sauté until they become soft and release their moisture.
- Combine Ingredients: Remove the pan from heat and stir in breadcrumbs, shredded cheese, chopped parsley, cream, and season with salt and pepper to taste. Mix everything thoroughly.
- Prepare for Baking: Transfer the combined mixture into a suitable baking dish, spreading it evenly.
- Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes until the casserole is golden brown and bubbly on top.
- Cool and Serve: Allow the casserole to cool slightly before serving to let the flavors meld and prevent burning.
Notes
- Use a mix of mushrooms like cremini and button for deeper flavor.
- For a crispier top, you can broil the casserole for the last 2-3 minutes but watch carefully to avoid burning.
- To make it vegan, substitute cream and cheese with plant-based alternatives.
- This dish pairs well with a fresh green salad or as a side to roasted meats.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
