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!