Stuffed Mushroom Casserole

Save yourself the hassle of stuffing individual mushrooms and make this casserole instead. You get all the flavors of the classic dish with a fraction of the prep time.
  • Level: Easy
  • Total: 50 min
  • Active: 20 min
  • Yield: 6 to 8 servings
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Ingredients

3 tablespoons olive oil

1 1/2 pounds medium white button mushrooms, quartered

Kosher salt and freshly ground black pepper 

3 cloves garlic, finely chopped

4 ounces cream cheese, cut into pieces

1/2 cup shredded mozzarella 

1 cup panko breadcrumbs

1/2 cup grated Parmesan

1/4 cup fresh parsley, chopped

2 tablespoons unsalted butter, melted

Directions

  1. Preheat the oven to 350 degrees F.
  2. Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the mushrooms are softened and have released most of their liquid, 7 to 8 minutes. Add the garlic and cook, stirring occasionally, until soft and fragrant, about 1 minute. Stir in the cream cheese and cook until melted and evenly coating the mushrooms. Stir in the mozzarella, 1/2 cup of the panko and 1/4 cup of the Parmesan until combined. Transfer to an 8-inch square baking dish. 
  3. Combine the parsley, butter and remaining 1/2 cup panko and 1/4 cup Parmesan in a medium bowl. Sprinkle over top of the mushrooms and bake until the breadcrumbs are light golden brown, 25 to 30 minutes.  
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