Stuffed Mushroom Casserole Recipe

Name: Stuffed Mushroom Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ounce, weight Parmigiano-Reggiano, Grated With A Microplane, Divided; 4 Tablespoons Olive Oil; 2 whole Large Stalks Celery, Finely Diced; 1 whole Large Onion, Diced; 1/4 teaspoons Salt; 1/8 teaspoons Black Pepper; 1 whole Bay Leaf; 1/2 pounds Button Mushrooms (or Any Kind You Like), Thinly Sliced; 4 whole Cloves Garlic, Minced; 1-1/2 teaspoon Minced Fresh Rosemary; 1-1/2 teaspoon Minced Fresh Thyme; 1/2 cups Breadcrumbs; 1 whole Large Egg, Lightly Beaten; 1-1/2 teaspoon Worcestershire Sauce; 4 ounces, weight Sharp Cheddar, Shredded, Divided; 1 Tablespoon Butter, Diced (plus More To Grease The Pan)

Servings: persons

1 ounce, weight Parmigiano-Reggiano, Grated With A Microplane, Divided
4 Tablespoons Olive Oil
2 whole Large Stalks Celery, Finely Diced
1 whole Large Onion, Diced
1/4 teaspoons Salt
1/8 teaspoons Black Pepper
1 whole Bay Leaf
1/2 pounds Button Mushrooms (or Any Kind You Like), Thinly Sliced
4 whole Cloves Garlic, Minced
1-1/2 teaspoon Minced Fresh Rosemary
1-1/2 teaspoon Minced Fresh Thyme
1/2 cups Breadcrumbs
1 whole Large Egg, Lightly Beaten
1-1/2 teaspoon Worcestershire Sauce
4 ounces, weight Sharp Cheddar, Shredded, Divided
1 Tablespoon Butter, Diced (plus More To Grease The Pan)

1
Preheat oven to 400u00b0F; lightly grease 4 individual-sized gratin dishes with butter (or use an 8 by 8-inch pan). (I prefer using individual-sized dishes; they make serving and reheating easier.)
2
Transfer 2 tablespoons of grated Parmigiano-Reggiano to a small bowl and set aside.
3
Heat the oil in a large skillet over medium-high heat; add the celery and cook 3 minutes, then add the onion, salt, pepper, and bay leaf and saute 7 minutes. Add the mushrooms and cook until all the veggies are tender and the mushrooms are browned, about 7 to 10 minutes. Add the garlic, rosemary, and thyme and cook 1 to 2 minutes more; cool slightly.
4
Stir together the veggie mixture with the breadcrumbs, egg, Worcestershire sauce, the larger portion of Parmigiano-Reggiano, and half the cheddar in a large bowl. Divide the stuffing mixture between the 4 prepared gratin dishes. Sprinkle the remaining cheddar and the reserved 2 tablespoons of Parmigiano-Reggiano cheeses on top and dot on the butter.
5
Bake until the cheese is melted and golden brown in places on top, about 10 to 15 minutes. (Broil it for a couple minutes if you want it to have more color.)
6
Serving suggestion: Serve topped with a fried egg, alongside a green salad.

619

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 ounce, weight Parmigiano-Reggiano, Grated With A Microplane, Divided, 4 Tablespoons Olive Oil, 2 whole Large Stalks Celery, Finely Diced, 1 whole Large Onion, Diced, and more.

Yes, Stuffed Mushroom Casserole falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stuffed Mushroom Casserole

How did you like this recipe?

Frequently Asked Questions