Stuffed Mushroom Casserole Recipe with mushrooms, cream cheese, garlic, parmesan, and breadcrumbs baked to golden perfection.

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Planning to try this recipe soon? Pin it for a quick find later!

Okay, confession time: I used to hate making stuffed mushrooms. Not because they don’t taste good (they’re always the first to vanish at parties), but because who actually has the patience to clean, hollow, fill, and bake dozens of tiny mushroom caps? Not me. One year, during the holidays, I remember being halfway through stuffing a tray when my kid yelled from the other room, “Mom, the dog just ate the gingerbread house!”—and that was it. I swore off fiddly finger foods.

So, I did what any slightly frazzled but stubborn home cook would do: I turned it into a casserole. This Stuffed Mushroom Casserole Recipe is the lazy-but-genius version of that appetizer you love. No one’s ever noticed the shortcut. In fact, they rave even more. Funny how that works, isn’t it?

Here’s a quick peek at what’s inside:

Why You’ll Love This Stuffed Mushroom Casserole Recipe?

Here’s the thing: it’s cozy food disguised as party food. You still get the garlicky mushrooms, creamy filling, and golden crunchy topping, but in one big dish you can plop right on the table. Less work for you, more food for everyone else. And you don’t have to pretend you only ate three when really you’ve had… well, more than that.

Ingredient Notes:

I’m not one of those people who says “just follow the recipe and don’t ask questions.” Nope, I’ll tell you why stuff’s in here so you can tweak it if you want:

Mushrooms – White mushrooms are standard, but baby bellas bring a bit more depth. Honestly, grab whatever looks freshest at the store.
Garlic – Four cloves might sound like a lot, but trust me, it’s not. Garlic is the backbone of this whole thing.
Cream Cheese – The glue that binds it all. Don’t use cold cream cheese, unless you enjoy cursing while trying to stir.
Mozzarella – For that melty, stringy vibe. The cheese pull is half the fun.
Parmesan – Brings a sharp, salty bite. Freshly grated if you can swing it.
Breadcrumbs – Gives you that “stuffed mushroom crunch” without the hassle.
Parsley & Butter – Little touches that make the topping taste like you worked harder than you did.

How To Make Stuffed Mushroom Casserole?

This isn’t one of those intimidating recipes where you feel like you need three arms. It’s actually super simple:

Prep the Pan & Oven – Oven goes to 350°F, dish gets greased. Done.
Cook the Mushrooms – Quarter them, toss into a skillet with olive oil, salt, and pepper. Let them cook down until soft and most of the liquid’s gone. Don’t rush this. Mushrooms hold a ton of water, and nobody wants mushroom soup casserole.
Garlic & Cream Cheese Time – Garlic goes in for that glorious smell, then the cream cheese. Stir until it coats everything. You’ll want to eat it straight from the pan, but hold off.
Cheese + Breadcrumbs – Off the heat, stir in mozzarella, some parmesan, and half the breadcrumbs. It’ll look like a chunky, cheesy mushroom dip.
Layer & Top – Into the baking dish it goes. Mix parsley, melted butter, the rest of the cheese, and breadcrumbs, then scatter on top.
Bake & Wait (The Hardest Part) – Pop it in for 25–30 minutes until golden and bubbling. Let it sit for a few minutes before serving, unless you like burning the roof of your mouth.

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Storage Options:

Leftovers? Ha. But if you do end up with some, they’ll last about three days in the fridge. Warm them in the oven if you want the crunch back, though the microwave works in a pinch. I wouldn’t freeze it—mushrooms don’t bounce back well from that.

Variations and Substitutions:

Recipes are suggestions, right? Here’s how you can riff on it:

Swap mushrooms: cremini, portobello, or a mix.
Add different cheeses: gouda, fontina, or even a sharp blue if you’re brave.
Change the herbs: thyme or rosemary work beautifully.
Gluten-free breadcrumbs totally work if that’s your thing.

What to Serve with Stuffed Mushroom Casserole?

This Stuffed Mushroom Casserole Recipe plays well with just about anything:

With roast chicken or turkey (it screams “holiday side”).
Next to steak or pork chops for a restaurant-at-home vibe.
Over pasta or rice if you want it to be the main dish.
Or honestly? Just eat it straight from the pan while standing in your kitchen. No judgment.

Frequently Asked Questions:

Can I make it ahead?
Yes! Assemble it the night before, cover, refrigerate, then bake when ready.

Can I freeze it?
Technically, yes. But the mushrooms get soft and sad, so I wouldn’t.

Can I lighten it up?
Sure. Use low-fat cream cheese, less butter, or more veggies. It won’t taste as decadent, but hey, balance is a thing.

So there you have it—my shortcut, comfort-food version of stuffed mushrooms. It’s not fancy, it’s not fussy, but it is ridiculously good. I’m curious though: would you serve this as a side or let it shine as the star of the meal?

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

Keep the Flavor Coming – Try These:

Chicken Mozzarella Pasta

Rigatoni with Sausage, Tomatoes, and Zucchini

The Perfect Side Dish – Southern Style Green Beans and Potatoes