Recipe Background
Add a little magic to your next meal! Unstuffed Mushroom Casserole is an easy way to add elegance to your at-home dining. The bake starts with earthy mushrooms and fragrant garlic, but then comes the creaminess — Gruyère, parmesan, and cream cheeses combine, all baked together for pure divine, rich flavor! When you are looking forward to something special, Unstuffed Mushroom Casserole is refined, stylish, and a bake above the rest!
Add a little magic to your next meal! Unstuffed Mushroom Casserole is an easy way to add elegance to your at-home dining. The bake starts with earthy mushrooms and fragrant garlic, but then comes the creaminess — Gruyère, parmesan, and cream cheeses combine, all baked together for pure divine, rich flavor! When you are looking forward to something special, Unstuffed Mushroom Casserole is refined, stylish, and a bake above the rest!
Ingredients
- 6 tablespoons olive oil divided
- 3 pounds medium white button mushrooms quartered, divided
- 1 teaspoon kosher salt divided, plus more, to taste
- freshly ground black pepper to taste
- 6 cloves garlic finely chopped, divided
- 1 (8-ounce) package cream cheese cut into pieces
- 2 cups panko-style breadcrumbs divided
- 1 cup Gruyère cheese grated
- 1 cup parmesan cheese grated, divided
- 1/2 cup fresh parsley chopped, plus more, optional, whole sprigs, to taste, for garnish
- 4 tablespoons unsalted butter melted
Directions
- Preheat the oven to 350 degrees F.
- Grease an 8-inch square baking dish.
- In a 12-inch skillet over medium-high heat, add 3 tablespoons of the olive oil.
- Add about 1/2 of the mushrooms to the hot olive oil and cook, without stirring, until the mushrooms are browned on the bottom, about 1-2 minutes.
- Add 1/2 teaspoon of the salt, the black pepper, and 1/2 of the garlic to the mushrooms and cook, while stirring to combine, until the mushrooms are browned and most of the liquid cooks off with a thin layer of liquid remaining, about 2-3 minutes.
- In a large bowl, add the cooked mushroom-garlic mixture.
- Repeat the cooking process with the remaining olive oil, the remaining mushrooms, the remaining garlic, 1/2 teaspoon of the salt, and the black pepper.
- When the mushroom-garlic mixture has mostly cooked off its liquids, add the reserved mushroom-garlic mixture and any accumulated liquids and the cream cheese to the mushroom-garlic mixture in the skillet and stir until just combined.
- Add 1 cup of the panko, the Gruyère cheese, 1/2 cup of the parmesan cheese, and 1/2 cup of the chopped parsley to the mushroom mixture in the skillet and stir to combine.
- Transfer the mushroom mixture to the prepared baking dish.
- In a medium bowl, add the melted butter, the remaining panko, the remaining parmesan cheese, and the extra salt and stir to combine.
- Evenly sprinkle the panko mixture over the top of the mushroom mixture in the baking dish.
- Bake until the panko mixture is a light golden-brown, about 25-30 minutes.
- Serve immediately garnished with the extra parsley sprigs.
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