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Golden Stuffed Mushroom Casserole in a white dish, topped with crispy panko and fresh parsley

Stuffed Mushroom Casserole

This Stuffed Mushroom Casserole is a quick and easy twist on a classic dish, bringing all the cheesy, creamy goodness without the hassle of stuffing individual mushrooms. Perfect for busy weeknights and family gatherings!
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 7 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 Tablespoons extra virgin olive oil
  • 1.5 pounds white mushrooms
  • Salt and pepper to taste
  • 4 cloves of garlic, minced
  • 6 ounces cream cheese
  • ½ cup grated mozzarella
  • ¾ cup bread crumbs
  • ½ cup grated parmesan
  • 3 tablespoons fresh parsley
  • 1 ½ tablespoons butter, melted

Equipment

  • large skillet
  • 8x8 baking dish
  • Mixing bowls

Method
 

  1. Preheat your oven to 350°F.
  2. Heat olive oil in a large skillet over medium heat.
  3. Quarter the mushrooms and toss them into the skillet. Season with salt and pepper to taste. Sauté until softened and most of the water has evaporated, about 7-9 minutes.
  4. Add minced garlic and cook for another minute until fragrant.
  5. Stir in cream cheese until the mushrooms are fully coated in a creamy mixture.
  6. Remove the skillet from heat and mix in mozzarella cheese, ½ cup of breadcrumbs, and ¼ cup of parmesan.
  7. Transfer the mixture to a greased 8x8 baking dish.
  8. In a small bowl, combine melted butter, remaining cheese, breadcrumbs, and parsley to make the topping.
  9. Sprinkle the buttery topping evenly across the mushroom mixture.
  10. Bake for 25-30 minutes, or until the top is golden brown. Serve hot and enjoy!

Notes

Pro tip: If you’re in the market for a reliable skillet, go for one with high sides. It prevents spills and gives you plenty of space to stir everything together without making a mess.