Stuffed Mushroom Casserole Recipe

Name: Stuffed Mushroom Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 ounces, weight Crimini Mushrooms; 1/2 cups Onion, Diced; 10 ounces, weight Frozen Spinach, Thawed; 1 jar (about 7 Oz. Bottle) Sun-dried Tomatoes, Chopped; 1/3 cups Butter; 1/3 cups Flour; 1/4 teaspoons Salt; 1/8 teaspoons Black Pepper; 1 teaspoon Basil, Crushed Dried; 1 teaspoon Oregano, Crushed Dried; 1-1/2 cup Milk; 1-1/2 cup Smoked Gouda, Shredded; 4 whole Eggs, Separated; 1/4 cups Bread Crumbs, Dry; 1/4 cups Parmesan, Grated

Servings: persons

10 ounces, weight Crimini Mushrooms
1/2 cups Onion, Diced
10 ounces, weight Frozen Spinach, Thawed
1 jar (about 7 Oz. Bottle) Sun-dried Tomatoes, Chopped
1/3 cups Butter
1/3 cups Flour
1/4 teaspoons Salt
1/8 teaspoons Black Pepper
1 teaspoon Basil, Crushed Dried
1 teaspoon Oregano, Crushed Dried
1-1/2 cup Milk
1-1/2 cup Smoked Gouda, Shredded
4 whole Eggs, Separated
1/4 cups Bread Crumbs, Dry
1/4 cups Parmesan, Grated

1
Preheat oven to 350 degrees. Grease a 2-quart casserole dish.
2
1. Heat a tiny bit of oil in a large skillet over medium-high heat. Chop mushrooms and saute in the skillet with the chopped onion until mushrooms are brown and liquid has evaporated. (Don't crowd the mushrooms or they won't brown.) Add thawed, squeezed spinach and chopped sundried tomatoes (discarding oil). Stir together and cook for one minute, or until liquid has evaporated. Remove from heat and set aside.
3
2. Melt butter in a large saucepan over medium-high heat. Add flour, salt, pepper, basil and oregano. Stir until flour is very lightly toasted. Whisk in milk. Continue whisking until lumps are gone and sauce is bubbling and thickened. Remove from heat and stir in gouda. Set aside.
4
3. Separate eggs. Beat egg whites until stiff but not dry. Whisk egg yolks into the cheese sauce (temper yolks by mixing them with a small amount of sauce before adding to the pan, if necessary).
5
4. Mix the vegetables into the thickened sauce. Gently fold egg whites into the veggies/sauce. Pour into the prepared dish. Sprinkle the top evenly with crumbs and parmesan.
6
5. Bake immediately for 40-50 minutes, or until the top is browned and center is set.
7
Because this casserole is basically a souffle, it will begin to sink as soon as you remove it from the oven. This is not a problem, but it is best served just after baking. The chilled or reheated leftovers have a slightly different texture, but are very yummy (if there are any!).

409

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 15 ingredients. The key ingredients include: 10 ounces, weight Crimini Mushrooms, 1/2 cups Onion, Diced, 10 ounces, weight Frozen Spinach, Thawed, 1 jar (about 7 Oz. Bottle) Sun-dried Tomatoes, Chopped, 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