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Stuffed Mushroom Casserole

This vegetable casserole tastes just like stuffed mushrooms without all the tedious work of stuffing individual mushrooms. Quartered mushrooms seasoned with salt and pepper are seared in a skillet, then placed in a casserole dish. Next softened butter is mashed with cream cheese, sour cream, mozzarella cheese, panko breadcrumbs and parmesan cheese. The bread crumb mixture is placed on top of the mushrooms. Then the dish is baked until the top is golden brown.
Course Vegetable
Prep Time 15 minutes
Cook Time 30 minutes
Servings 8 people

Ingredients

  • 8 tbsp butter divided
  • 1 ½ lbs mushrooms quartered
  • 1 tsp salt
  • ½ tsp black pepper
  • 3 cloves of garlic minced
  • 8 oz cream cheese
  • ½ cup sour cream
  • ½ cup mozzarella cheese
  • 1 ½ cups panko breadcrumbs
  • ½ cup grated parmesan cheese

Instructions

  1. Preheat oven to 350 F.
  2. Add 4 tbsp butter to a large skillet on medium high heat.
  3. Add mushrooms, salt and pepper and cook, stirring occasionally, until mushrooms are seared and browned, about 6 to 8 minutes.
  4. Add in garlic and stir until fragrant.
  5. Turn off the heat and spoon mushrooms into a 2 quart baking dish.
  6. In a large bowl, mash together the remaining butter, cream cheese, sour cream, mozzarella, panko and parmesan cheese.
  7. Add the mixture to the top of the mushrooms in small pieces.
  8. Bake for 30 to 35 minutes until the top is golden brown.