Stuffed Mushroom Casserole Recipe
All the flavors of classic stuffed mushrooms baked into one comforting dish—creamy, cheesy mushrooms topped with a crisp golden breadcrumb crust.
7 Servings
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1.5 pounds white mushrooms quartered
- Salt and freshly ground black pepper to taste
- 4 cloves garlic minced
- 6 ounces cream cheese cubed and softened
- ½ cup grated mozzarella cheese
- ¾ cup breadcrumbs divided
- ½ cup grated Parmesan cheese divided
- 3 tablespoons fresh parsley chopped
- 1 ½ tablespoons unsalted butter melted
Instructions
Preheat the oven
- Preheat the oven to 350°F (175°C). Lightly grease an 8x8-inch baking dish and set aside.
Prepare the mushrooms
- Heat olive oil in a large skillet over medium heat. Add the quartered mushrooms, season with salt and pepper, and sauté until softened and most of the liquid has evaporated, approximately 7–9 minutes.
Incorporate garlic and cream cheese
- Add minced garlic to the skillet and cook until fragrant, about 1 minute. Stir in the softened cream cheese, ensuring the mushrooms are evenly coated.
Mix with cheeses and breadcrumbs
- Remove the skillet from heat. Stir in mozzarella, ½ cup breadcrumbs, and ¼ cup Parmesan until combined. Transfer the mixture to the prepared baking dish and spread evenly.
Prepare topping
- In a small bowl, combine parsley, melted butter, remaining breadcrumbs, and remaining Parmesan. Sprinkle evenly over the mushroom mixture.
Bake the casserole
- Place the dish in the preheated oven and bake for 25–30 minutes, or until the topping is golden and crisp. Allow to cool briefly before serving.
Notes
To make this dish gluten-free, substitute the breadcrumbs with certified gluten-free breadcrumbs. All other ingredients are naturally gluten-free, but verify labels—especially for cream cheese and Parmesan—to ensure no hidden gluten.