Mushroom Casserole

This creamy Mushroom Casserole is an impressive side dish to any meal! It's loaded with tender mushrooms mixed in a cheesy decadent sauce, then baked with a panko herb topping.

Prep Time10

Cook Time40

Total Time50

Course: Side Dish

Cuisine: American

Keyword: Mushroom Casserole, Mushroom side dish, Stuffed Mushroom Casserole

Servings: servings

Author: Alyssa Rivers

Ingredients

2 pounds sliced baby bella mushrooms
2 teaspoons minced garlic
6 tablespoons unsalted butter, divided
4 ounces cream cheese
⅓ cup sour cream
1 cup shredded parmesan
1 teaspoon salt
½ teaspoon ground fresh black pepper
1 cup panko breadcrumbs
1 tablespoon fresh parsley, chopped

Instructions

Preheat the oven to 375 degrees Fahrenheit and spray a 2-quart baking dish with non-stick cooking spray. Set aside.
Add the mushrooms and 3 tablespoons of butter to a large skillet with the butter and cook for 3-4 minutes over medium heat, until the mushrooms have released their liquid.
Stir the mushrooms occasionally and cook for about 10 minutes until the liquid has mostly evaporated. Add the garlic and 1 more tablespoon of butter and cook for 2 minutes.
Stir in the cream cheese, sour cream, parmesan cheese, salt, and pepper.
Cook for 3-4 minutes until the cheese has melted and everything is fully incorporated. Transfer the mushroom mixture to the prepared baking dish.
In a medium bowl, melt the remaining 2 tablespoons of butter. Add the panko and chopped parsley and stir to combine.
Sprinkle the panko mixture evenly over the top of the mushrooms and bake for 15-20 minutes, until the panko has turned golden brown.

Nutrition

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