Description
If you love stuffed mushrooms but don’t love the prep work, this baked version delivers all that savory, creamy flavor in one easy dish. Tender mushrooms blend with rich cheeses and a buttery, crisp topping for a comforting casserole that’s simple yet impressive.
Ingredients
Scale
- 2 tablespoons extra-virgin olive oil
- 1½ pounds fresh white mushrooms
- Salt and freshly ground black pepper, to taste
- 4 garlic cloves, finely chopped
- 6 ounces cream cheese, softened
- ½ cup shredded mozzarella cheese
- ¾ cup breadcrumbs, divided
- ½ cup grated Parmesan cheese, divided
- 3 tablespoons chopped fresh parsley
- 1½ tablespoons melted butter
Instructions
- Heat the oven: Warm your oven to 350°F (175°C) so it’s ready for baking.
- Cook the mushrooms: Pour olive oil into a large skillet and place over medium heat. Cut the mushrooms into quarters and add them to the pan. Season with salt and pepper. Cook for about 7–9 minutes, stirring occasionally, until they release their liquid and begin to brown.
- Add the garlic: Stir in the minced garlic and cook for about a minute, just until fragrant.
- Create the filling: Lower the heat and mix in the cream cheese. Stir until it melts and coats the mushrooms evenly. Remove the pan from heat, then fold in the mozzarella, half of the breadcrumbs, and half of the Parmesan.
- Assemble the casserole: Transfer the mushroom mixture into a lightly greased baking dish and spread it into an even layer.
- Make the topping: In a small bowl, combine the remaining breadcrumbs, remaining Parmesan, chopped parsley, and melted butter. Mix until evenly coated, then sprinkle this mixture over the mushrooms.
- Bake: Place the dish in the oven and bake for 25–30 minutes, or until the top turns golden and crisp.
Notes
Serve warm and enjoy the creamy interior with that irresistible crunchy topping.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner