Stuffed Mushroom Casserole

Print Friendly

Sometimes I have an idea that I surprise myself with…an idea that is so simple and was in front of my face for so long that it boggles my mind that I hadn’t thought of it sooner.

Take this casserole, for example.

I’m a stuffed mushroom lover from way back, and the other day I was craving stuffed mushrooms something fierce (strange, I know, lol).  I didn’t have any whole button mushrooms on hand for stuffing, but I did have a package of sliced.  I also spied a few other veggies and some cheese, and the wheels started turning.  Why not make stuffed mushrooms in casserole form, right?  It’s basically just another kind of stuffing.  Or maybe a gratin, since I cooked mine in gratin dishes and topped them with cheese.  Either way, it makes a wonderful side dish for just about any fall or winter meal I can think of (and Thanksgiving is coming, friends!).

Or, topped with a fried egg and served with a salad, it makes an equally fantastic meal in its own right.

Mmm, lunch.  You’ll probably think I’m strange (or stranger ;) ), but one of my favorite salads is just lettuce tossed with a ton of fresh herbs and dressed with basic vinaigrette.

This casserole reheats like a dream!  To do so, cover the dish with foil and heat in a preheated 350F oven until the cheese is melted and it’s hot throughout.

Stuffed Mushroom Casserole

Yields 1 (8 by 8-inch) pan; about 8 servings

1 tablespoon butter, diced (plus more to grease the pan)

1 oz Parmigiano-Reggiano, grated (divided)

4 tablespoons olive oil

2 large stalks celery, finely diced

1 large onion, diced

1/4 teaspoon salt

1/8 teaspoon black pepper

1 bay leaf

1/2 lb button mushrooms (or any kind you like), thinly sliced

4 cloves garlic, minced

1 1/2 teaspoons minced fresh rosemary (or 1/2 teaspoon dried rosemary leaves)

1 1/2 teaspoons minced fresh thyme (or 1/2 teaspoon dried thyme leaves)

1/2 cup breadcrumbs

1 large egg, lightly beaten

1 1/2 teaspoons Worcestershire sauce*

4 oz sharp Cheddar, shredded (divided)

*To make this dish vegetarian, omit the Worcestershire sauce.

Preheat oven to 400F; lightly grease an 8 by 8-inch pan (or you can use smaller gratin dishes).

Transfer 2 tablespoons of grated Parmigiano-Reggiano to a small bowl and set aside.

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 sauté 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.

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.  Spread the stuffing mixture into the prepared dish.  Sprinkle the remaining Cheddar and the reserved 2 tablespoons of Parmigiano-Reggiano on top, and dot on the butter.

Bake until the cheese is melted and golden brown in places on top, about 15 minutes.  (Broil it for a couple minutes if you want it to have more color.)

And here’s the money shot of the runny yolk.  *Sigh*

Tags: , , , , , ,

27 comments to Stuffed Mushroom Casserole

Leave a Reply




You can use these HTML tags

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>


Hello! I’m Faith and I write An Edible Mosaic. This is my recipe collection of international favorites and updated American classics, with an emphasis on seasonal dishes. I focus on real foods that sustain body and mind, bring people together, and make a house a home. Welcome to my mosaic of recipes.

Enter your email address:




My Cookbook: On Sale Now