Stuffed Mushroom Casserole

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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*

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  1. says

    This is such a great idea for a casserole & a fun way to enjoy what is typically served as an appetizer. I have often wished that stuffed mushrooms were my whole meal & here they are! xxoo

  2. says

    Oh Faith, you and I must be related. Stuffing is the best part of any dish, whether it’s chicken, turkey or pork chops! I’ve tried so many kinds and love them all. So now I’ll make yours. How delicious does that look?!! The two cheese topping is brilliant!

  3. says

    It’s funny, I had the same thought you expressed as soon as I read the title of this and before I even started reading. I was like “stuffed mushroom casserole?!” Why have I never thought of this or made this?! LOL! I have never once made stuffed mushrooms, despite really wanting to try them, b/c it seems like a lot of work for such a small thing (I know this is rich, coming from the girl who frequently makes cake pops, lol), but making a casserole would be just the thing for me! I have to try this! Oooh. Craving.

  4. says

    P.S. I about died when I saw the shot of your plated casserole with the salad and the fork and knife beside it. Such pretty utensils and dish! I also appreciate how much thought you put into each shot–your photographs are definitely benifitted by all the food styling with little touches like the fresh herbs scattered and napkins.

  5. says

    I would certainly enjoy this mushroom casserole. It has all classic stuffing ingredients but the Worcestershire Sauce addition makes it sound especially surprising. And anything with a fried egg on top is alright with me.

  6. says

    I love your casserole. Mushrooms are at their best with cheese…I love the plating, with those greens on the sides and the egg on top, this is healthy and savory in one dish!

  7. says

    I love stuffed mushrooms also…my parents make them for Thanksgiving every year and they are one part of the menu that they get really right! I truly think everything tastes better in casserole form, however, so I need to try this!

  8. says

    As luck would have it, I actually stumbled upon a bag of frozen mixed mushrooms recently, which sounds like the perfect thing for such a dish! Love this idea, I’ll have to play around with it.

  9. says

    Faith…love the way your foodie mind wonders…creates…and ultimately enjoys the simple aspects to life. I’m also a mushroom enthusiast…the wild ones are my favs.
    This recipe with eggs sounds like a dish my Hubby would much enjoy with his baguette by his side ;) Thanks for the idea. Supper…done!

    Ciao for now,

  10. says

    You are really speaking to my inner mushroom lover with this dish Faith! I could certainly eat up a bowl no problem. I love the idea of adding an egg on top as well.

  11. says

    Omg Faith, this sounds absolutely delicious! I’m a big stuffed mushroom fan too. I don’t think you’re strange at all, in fact quite the opposite – totally awesome and genius! Love that you topped this with an egg! More power to ya, my friend.

    • says

      Diana, Thanks for your comment! Actually, the term “vegetarian” generally refers to someone who doesn’t eat meat unless a more specific sense of the term vegetarian is specified, such as lacto-ovo vegetarian, pesco-vegetarian, vegan, etc. When I use the term vegetarian in my recipes, I mean that the recipe doesn’t have meat (unless I specifically say something else about the recipe, such as vegan). Since an egg is not meat, it is considered vegetarian in its basic sense of the term. However, of course if you are a vegetarian who doesn’t eat eggs (such as vegan), the egg should be omitted in this dish.

  12. sdterp says

    For those who wish to keep this dish vegetarian but don’t want to lose the added depth of flavor provided by the Worcestershire sauce, there are several high quality Worcestershire sauces on the market that are made without anchovies. Bourbon Barrel is a particular favorite of mine, but by all means not the only brand out there.

  13. Abby says

    Looks amazing! To make it truly vegetarian you also need to swap out the Parmigiano-Reggiano. :) It contains animal rennet.

  14. Roger Nehring says

    I did not have cheddar so I used swiss and no worcestershire so I subbed a tsp of balsamic vinegar. It is delicious!

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