Stuffed Mushroom Casserole
Stuffed Mushroom Casserole
This delicious Stuffed Mushroom Casserole transforms my family's favorite appetizer into a super easy casserole!
Ingredients
- 16 oz sliced mushrooms, button or cremini
- 1 TBSP unsalted butter
- 1 cup finely chopped onion
- 6 cloves garlic, smashed and minced (2 TBSP)
- 3/4 cup grated mozzarella cheese
- 1/4 cup grated parmesan cheese
- 3/4 cup Italian seasoned breadcrumbs
- 4 TBSP unsalted butter, melted
- 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 1/2 TBSP of butter and sauté onion until translucent, then add garlic and mushrooms and cook until golden and tender, adding the remaining 1/2 TBSP of butter 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!
- Combine melted butter and seasoned breadcrumbs and mix well.
- 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 Adapted From peasandcrayons.com