This Baked Cheesy Mushroom Casserole is a dish worth making either as a side dish or light main course! Mushrooms are the star ingredient, adding flavor with their medium-to-strong taste. A rich and creamy sauce cloaks and marks the dish, with a gooey layer of melted cheese on top, very appropriate to be served at any time of the year. Very easy recipe that can be served alongside a grilled meat dish, pasta, or a simple green salad-such a perfect meal to have after a long and tiring day at work. Yummy treat to hold your fork and knife, and eat the melted delicious cheese along with this delicacy. Ready to cook! Let’s get baking this savory, warm casserole!
Ingredients
- Fresh mushrooms (16 oz, sliced; use a mix of button, cremini, or baby bella)
- Olive oil (2 tbsp)
- Onion (1 medium, finely diced)
- Garlic (3 cloves, minced)
- Heavy cream (1 cup)
- Cream cheese (4 oz, softened)
- Parmesan cheese (½ cup, grated)
- Cheddar cheese (1 cup, shredded)
- Fresh parsley (2 tbsp, chopped)
- Salt (½ tsp)
- Black pepper (½ tsp)
- Italian seasoning (1 tsp)
- Panko breadcrumbs (½ cup)
- Butter (2 tbsp, melted)
Instructions
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C). Lightly grease a 9×9-inch baking dish or casserole dish with olive oil or cooking spray.
Step 2: Sauté the Mushrooms and Vegetables
In a large skillet, heat the olive oil over medium heat. Add the sliced mushrooms and sauté for about 5-7 minutes, until they release their juices and become golden brown. Add the diced onion and minced garlic, cooking for an additional 3-4 minutes until the onion is softened and fragrant. Season with salt, black pepper, and Italian seasoning. Remove from heat.
Step 3: Prepare the Creamy Sauce
In a large mixing bowl, combine the heavy cream and softened cream cheese. Whisk until smooth and creamy. Stir in the grated Parmesan cheese and half of the shredded cheddar cheese. Add the sautéed mushrooms and vegetables to the creamy mixture and mix until well combined.
Step 4: Assemble the Casserole
Pour the mushroom mixture into the prepared baking dish, spreading it out evenly. Sprinkle the remaining shredded cheddar cheese over the top.
Step 5: Prepare the Topping
In a small bowl, mix the panko breadcrumbs with the melted butter until well combined. Sprinkle the breadcrumb mixture evenly over the casserole.
Step 6: Bake the Casserole
Bake in the preheated oven for 20-25 minutes, or until the casserole is bubbly around the edges and the topping is golden brown.
Step 7: Serve and Enjoy
Remove the casserole from the oven and let it cool for a few minutes before serving. Garnish with chopped fresh parsley if desired. Serve warm and enjoy this savory and cheesy delight!
Serving and Storage Tips
Serve for brunch or dinner alongside grilled chicken or steak or fish, or make it your vegetarian main dish by side it with crusty bread.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat by putting it in an oven at 350°F (175°C) for 10-15 minutes or microwave for short intervals until warmed through.
Helpful Notes
If you are a bacon lover then toss some baco-bits on top; to add a little safety net in case the dish may turn out bland.
Substitute the breadcrumbs with gluten-free breadcrumbs for gluten-free enjoyment.
You may use frozen, thawed, and drained spinach, kale, or bell peppers instead to add some vegetables for taste and nutrition.
Tips from Well-Known Chefs
Ina Garten, known from Barefoot Contessa, differs by asserting that a mixture of about half pound of shiitake mushrooms, cremini, and portobello provides a richer flavor.
The legendary Julia Child recommends making sure that their mushrooms have sautéed properly until all liquid has evaporated to increase flavor.
Jamie Oliver adds a squeeze of fresh lemon to consider adding a little acidity-brightening the earthy mushroom flavors.
