Description
All the flavors of classic stuffed mushrooms turned into a cozy, creamy casserole. Perfect for weeknights, holidays, or as a crowd-pleasing side dish. Topped with golden breadcrumbs and packed with savory flavor.
Ingredients
2 tablespoons butter
1 tablespoon olive oil
1 small onion, finely chopped
3 garlic cloves, minced
16 ounces mushrooms, stems removed and chopped, caps reserved
8 ounces cream cheese, softened
1 cup grated Parmesan cheese, divided
1/2 pound Italian sausage, cooked and crumbled (optional)
1/2 cup breadcrumbs
2 tablespoons chopped fresh parsley
Salt and black pepper, to taste
Instructions
1. Preheat oven to 375°F (190°C). Lightly grease a baking dish.
2. Wipe mushrooms clean with a damp towel. Remove stems, chop them finely, and set caps aside.
3. In a skillet, melt butter with olive oil. Sauté onion and garlic until soft. Add chopped stems and cook until moisture evaporates.
4. If using sausage, stir it in and cook until browned.
5. Add cream cheese and 3/4 cup Parmesan to the skillet. Stir until creamy. Season with salt and pepper.
6. Spread mushroom caps in baking dish. Top with the creamy filling.
7. Mix breadcrumbs with remaining 1/4 cup Parmesan and sprinkle on top.
8. Bake for 25 minutes, until bubbling and golden. Let rest for 5 minutes before serving.
9. Garnish with fresh parsley and serve warm.
Notes
For best texture, avoid over-salting the filling before baking—Parmesan adds plenty of salt.
To keep the topping crisp when reheating, use the oven instead of the microwave.
You can replace sausage with chopped spinach or lentils for a vegetarian variation.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 320
- Sugar: 3g
- Sodium: 580mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 60mg
Keywords: mushroom casserole, stuffed mushrooms, mushroom bake