Stuffed Mushroom Casserole
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 226
- Total Fat
- 17
- Saturated Fat
- 8
- Carbohydrates
- 10
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 9
- Cholesterol
- 34
- Sodium
- 314
- Total: 50 min
- Active: 20 min
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
- Preheat the oven to 350 degrees F.
- 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.
- 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.