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 2 pounds sliced baby bella mushrooms and 3 tablespoons of the 6 tablespoons unsalted 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 2 teaspoons minced garlic and 1 more tablespoon of butter and cook for 2 minutes.
Stir in 4 ounces cream cheese, ⅓ cup sour cream, 1 cup shredded parmesan, 1 teaspoon salt, and ½ teaspoon ground fresh black 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 1 cup panko breadcrumbs and 1 tablespoon fresh parsley, chopped, 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

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.