Stuffed Mushroom Casserole has always held a special place in my heart. I remember my grandmother making her famous baked stuffed mushrooms for every holiday, filling our home with the most incredible savory aromas. This comforting dish always brought everyone together, and I’ve cherished those memories ever since. Now, I’ve perfected my own easy stuffed mushroom casserole recipe that captures all that delicious flavor and warmth, but in a convenient, hearty casserole form perfect for any occasion. The creamy texture combined with the crispy topping is simply irresistible. Let’s get cooking!
Why You’ll Love This Stuffed Mushroom Casserole
I genuinely believe this dish will become a new favorite in your home. It’s more than just a meal; it’s a comforting experience that brings smiles all around. Here’s why I think you’ll absolutely adore this easy stuffed mushroom casserole:
- It transforms a beloved appetizer into a satisfying main course, perfect for dinner.
- The rich, savory flavors of mushrooms and creamy filling make every bite a delight.
- This creamy stuffed mushroom casserole is surprisingly quick to prepare, fitting perfectly into busy weeknights.
- It’s a fantastic way to get more vegetables into your diet, making it a healthier choice for the whole family.
- You’ll find that making this stuffed mushroom casserole is also budget-friendly, using readily available ingredients.
- The combination of tender mushrooms and a golden, crunchy topping offers an irresistible texture contrast.
- This delightful creamy stuffed mushroom casserole is versatile enough for both casual family dinners and special gatherings.
Ingredients for Stuffed Mushroom Casserole
Here’s what you’ll need to create this delicious stuffed mushroom casserole. I’ve found that using fresh, quality ingredients truly makes a difference in this baked stuffed mushrooms recipe.
- 1 1/2 lbs baby bella mushrooms – cleaned, stems removed and finely chopped (reserve stems for flavor)
- 2 tbsp olive oil – for sautéing your aromatics
- 3 tbsp butter (divided) – adds richness to the filling and crispiness to the topping
- 1 medium onion, finely diced – about 1 cup, essential for aromatic depth
- 3 cloves garlic, minced – fresh garlic provides the best flavor
- 1/4 tsp crushed red pepper flakes (optional) – for a subtle kick
- 1/2 tsp salt – always season to taste
- 1/2 tsp black pepper – freshly ground is always preferred
- 1/2 tsp dried thyme – complements the earthy mushrooms beautifully
- 1/2 tsp smoked paprika – adds a lovely smoky undertone
- 1/4 cup dry white wine (or vegetable broth) – to deglaze and add complexity
- 1/2 cup cream cheese, softened – ensures a wonderfully creamy texture
- 1/2 cup sour cream – for tang and moisture in your stuffed mushroom casserole
- 1 cup shredded mozzarella cheese – for gooey, melty goodness
- 1/2 cup grated Parmesan cheese – divided, for both filling and topping
- 1 1/2 cups seasoned breadcrumbs (Panko recommended for extra crunch) – creates that irresistible golden crust
- 2 tbsp chopped fresh parsley (plus more for garnish) – for freshness and color
- Cooking spray or additional butter for greasing the dish – to prevent sticking
How to Make Stuffed Mushroom Casserole
Making this impressive stuffed mushroom casserole is simpler than you might think! Follow these steps, and you’ll have a comforting, flavorful dish ready to enjoy. I always find a sense of accomplishment watching it bake to golden perfection.
- Step 1: First, let’s get our mushrooms ready. Gently clean your baby bella mushrooms with a damp cloth; avoid rinsing them directly under water as they can absorb too much moisture. Carefully remove the stems from the caps. Finely chop these reserved stems and set them aside. You can keep the mushroom caps whole or halve them if they’re particularly large.
- Step 2: Preheat your oven to 375°F (190°C). Then, in a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Add your finely diced onion and sauté for about 3-4 minutes until it becomes translucent and fragrant. This forms the flavorful base for our stuffed mushroom casserole.
- Step 3: Stir in the minced garlic, crushed red pepper flakes (if using), chopped mushroom stems, dried thyme, smoked paprika, salt, and black pepper. Continue to cook for another 5-6 minutes, stirring occasionally, until the mushroom stems are nicely browned and all the wonderful aromas fill your kitchen. This step is key to developing a rich, deep flavor profile.
- Step 4: Pour in the dry white wine (or vegetable broth) to deglaze the skillet. Make sure to scrape up any browned bits from the bottom of the pan – these tiny morsels are packed with flavor! Let it simmer for 2 minutes, allowing the liquid to reduce slightly. Next, reduce the heat to low and stir in the softened cream cheese and sour cream until they are fully melted and create a smooth, creamy sauce.
- Step 5: Remove the skillet from the heat. Stir in the shredded mozzarella cheese and half of the grated Parmesan cheese until just combined and melted into the creamy mixture. Fold in the fresh chopped parsley. Now, taste the filling and adjust any seasonings as needed. This is how to make stuffed mushroom casserole truly your own!
- Step 6: Grease a 9×13-inch baking dish with butter or cooking spray. Arrange the mushroom caps evenly across the bottom of the dish. Spoon the rich, creamy filling over and around the mushrooms, ensuring every cap is generously covered.
- Step 7: In a small bowl, combine the seasoned breadcrumbs with the remaining 2 tablespoons of melted butter and the rest of the Parmesan cheese. Sprinkle this mixture generously and evenly over the top of the casserole. This will create that irresistible golden, crunchy crust that everyone loves.
- Step 8: Bake the casserole, uncovered, for 25-30 minutes, or until the top is beautifully golden brown and the filling is bubbling invitingly. Once baked, garnish with extra chopped parsley for a fresh finish. Let the stuffed mushroom casserole rest for 5-10 minutes before serving. This brief rest allows the flavors to meld and the casserole to set, making it easier to serve.
Pro Tips for the Best Stuffed Mushroom Casserole
I’ve learned a few tricks over the years that truly elevate this dish from good to absolutely amazing. These pro tips will help you create the most flavorful and perfectly textured stuffed mushroom casserole every single time. Pay attention to these details, and you’ll be rewarded with rave reviews!
- Always use fresh, firm mushrooms. Wipe them clean with a damp cloth instead of washing to prevent them from becoming waterlogged.
- Don’t rush the sautéing process for the onions, garlic, and mushroom stems. Caramelizing them properly builds deep, rich flavors for your filling.
- For the best melt and taste, I highly recommend grating your own cheese instead of using pre-shredded varieties.
- Ensure your cream cheese and sour cream are softened to room temperature for a silky-smooth, lump-free filling.
- Let the casserole rest for at least 5-10 minutes after baking. This allows the filling to set and prevents it from falling apart when serving.
What’s the secret to perfect Stuffed Mushroom Casserole?
For me, the secret to the best stuffed mushroom casserole lies in adequately browning the aromatics and mushroom stems. This step deepens the savory umami flavor, making the entire dish incredibly rich. Coupled with the creamy, well-seasoned filling, it creates an unforgettable experience.
Can I make Stuffed Mushroom Casserole ahead of time?
Absolutely! You can assemble this stuffed mushroom casserole up to 24 hours in advance. Just cover it tightly with plastic wrap and refrigerate. Add the breadcrumb topping right before baking to ensure it gets wonderfully crispy, and add about 10-15 minutes to the cooking time.
How do I avoid common mistakes with Stuffed Mushroom Casserole?
To avoid a watery casserole, make sure your mushrooms are dry before cooking and allow the wine/broth to reduce sufficiently. Don’t overmix the filling, as this can make it tough. Also, ensure your oven is fully preheated for even cooking and a golden-brown crust on your stuffed mushroom casserole.
Best Ways to Serve Stuffed Mushroom Casserole
This versatile stuffed mushroom casserole truly shines whether it’s the star of your meal or a delightful accompaniment. I love how easily it fits into various dining scenarios, making it a go-to dish for so many occasions. Here are my favorite ways to enjoy it.
For a complete and comforting meal, I often serve this casserole alongside a simple green salad with a light vinaigrette. The fresh, crisp greens provide a lovely contrast to the rich, creamy filling. It’s also fantastic with a side of crusty bread to soak up all those delicious juices.
If you’re looking for an impressive stuffed mushroom side dish casserole for a holiday gathering or a special dinner, it pairs beautifully with roasted chicken, turkey, or even a tender beef roast. The savory flavors complement a variety of main proteins without overpowering them. It’s truly a crowd-pleaser!
Nutrition Facts for Stuffed Mushroom Casserole
I know many of you are curious about the nutritional breakdown, so here are the estimated facts for one delicious serving of this stuffed mushroom casserole. It’s always good to be informed about what you’re enjoying!
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 480mg
- Fat: 23g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 55mg
Nutritional values are estimates and may vary based on specific ingredients and brands used in your stuffed mushroom casserole.
How to Store and Reheat Stuffed Mushroom Casserole
One of the best things about this Stuffed Mushroom Casserole is how well it stores, making it a fantastic option for meal prep or enjoying leftovers. I always appreciate a dish that tastes just as good the next day, if not better!
Once your casserole has cooled completely, cover it tightly with plastic wrap or transfer it to an airtight container. It will keep beautifully in the refrigerator for up to 3-4 days. While you can certainly make this a make ahead stuffed mushroom casserole, I generally don’t recommend freezing it due to the dairy content, which can sometimes alter the texture upon thawing.
To reheat, I prefer to use the oven. Preheat it to 350°F (175°C), cover the casserole loosely with foil to prevent the topping from burning, and bake for 20-30 minutes, or until it’s heated through. For a quick individual serving, the microwave works too, but the topping won’t be as crispy.
Frequently Asked Questions About Stuffed Mushroom Casserole
What is a stuffed mushroom casserole?
A stuffed mushroom casserole is a comforting baked dish that transforms the classic appetizer into a hearty meal. It features tender mushroom caps filled with a savory, creamy mixture, often containing cheese, herbs, and other delicious ingredients, all baked together in a single dish until bubbly and golden. It’s essentially a deconstructed and expanded version of traditional stuffed mushrooms, designed for easier serving and a more substantial feel.
Can I use different types of mushrooms for this casserole?
Absolutely! While I love baby bella mushrooms for their earthy flavor and sturdy texture, you can certainly experiment. Cremini mushrooms are very similar, and even white button mushrooms work well. For a gourmet touch, you could incorporate some wild mushrooms, but I suggest sautéing them separately first. Just ensure they are firm enough to hold the filling for your stuffed mushroom casserole.
What can I serve with this stuffed mushroom casserole for a complete meal?
This versatile stuffed mushroom casserole pairs wonderfully with many sides. I often serve it alongside a crisp green salad with a light vinaigrette to cut through the richness. Roasted asparagus, steamed green beans, or a simple side of garlic bread also make excellent companions. For a heartier meal, consider a small portion of quinoa or wild rice.
How can I make this stuffed mushroom casserole spicier?
If you enjoy a bit more heat in your stuffed mushroom casserole, there are a few ways to kick it up! You can increase the amount of crushed red pepper flakes in the filling. Another option is to add a pinch of cayenne pepper or a dash of your favorite hot sauce to the creamy mixture. For a fresh, vibrant heat, finely diced jalapeños or serrano peppers can also be incorporated into the sautéed aromatics.
Variations of Stuffed Mushroom Casserole You Can Try
One of the best things about this Stuffed Mushroom Casserole is its adaptability. You can easily tweak the recipe to suit different dietary needs, flavor preferences, or even cooking methods. I love experimenting with these variations to keep things fresh and exciting!
- For a delightful twist, consider adding cooked crumbled sausage or ground turkey to the filling. This makes the stuffed mushroom casserole even heartier and more substantial.
- If you’re aiming for a fully vegetarian stuffed mushroom casserole, you’re already there with this recipe! Just ensure your Parmesan cheese is vegetarian-friendly (made without animal rennet) and use vegetable broth instead of wine if preferred.
- You can also play with the cheese blend. Try adding smoked gouda, provolone, or a sharp cheddar for different flavor profiles in your creamy stuffed mushroom casserole.
- For an oven-free option, some components of this casserole can be adapted for an Instant Pot or slow cooker, though the crispy topping would need a quick finish under the broiler.
Stuffed Mushroom Casserole: 1 Amazing Dinner!
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Stuffed Mushroom Casserole is a comforting dish that turns a classic appetizer into a hearty meal. It features juicy mushrooms, a rich savory filling, and a crispy golden topping, all baked together. This easy casserole recipe is perfect for weeknight dinners, gatherings, or as a make-ahead meal, combining creamy textures with an irresistible crunch.
Ingredients
- 1 1/2 lbs baby bella mushrooms, cleaned and stems removed (reserve stems)
- 2 tbsp olive oil
- 3 tbsp butter (divided)
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 1/4 tsp crushed red pepper flakes (optional)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
- 1/2 tsp smoked paprika
- 1/4 cup dry white wine (or vegetable broth)
- 1/2 cup cream cheese, softened
- 1/2 cup sour cream
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 1/2 cups seasoned breadcrumbs (Panko recommended for extra crunch)
- 2 tbsp chopped fresh parsley (plus more for garnish)
- Cooking spray or additional butter for greasing the dish
Instructions
- Clean the mushrooms by gently wiping them with a damp cloth. Remove and finely chop the stems; set aside. Keep the mushroom caps whole or halved, depending on size.
- Heat olive oil and 1 tablespoon butter in a large skillet over medium heat. Add chopped onion and sauté for 3–4 minutes until translucent. Stir in garlic, red pepper flakes, chopped mushroom stems, thyme, paprika, salt, and pepper. Cook for 5–6 minutes until everything is browned and fragrant.
- Add the white wine or broth to the skillet to deglaze, scraping up any browned bits. Let it simmer for 2 minutes. Reduce heat to low, stir in cream cheese and sour cream until melted and creamy.
- Remove the skillet from heat and mix in the shredded mozzarella and half of the Parmesan cheese. Fold in chopped parsley and taste for seasoning adjustments.
- Grease a 9×13-inch baking dish with butter or cooking spray. Layer the mushroom caps evenly across the bottom. Spoon the creamy filling over and around them, ensuring even coverage.
- In a bowl, mix the breadcrumbs with the remaining 2 tablespoons of melted butter and the rest of the Parmesan cheese. Sprinkle this mixture generously over the casserole to form a crunchy topping.
- Preheat oven to 375°F (190°C). Bake the casserole uncovered for 25–30 minutes or until the top is golden brown and bubbling.
- Garnish with extra chopped parsley before serving. Let the casserole rest for 5–10 minutes before serving.
Notes
- Use fresh, firm mushrooms like cremini or baby bellas for this stuffed mushroom casserole. Wipe them clean with a damp cloth instead of washing to prevent sogginess.
- Sauté onions, garlic, and mushroom stems until caramelized to build deep flavors for your baked stuffed mushrooms.
- Use freshly shredded cheese for a better melt and richer taste in your cheesy stuffed mushroom casserole.
- For a perfectly crisp topping, drizzle breadcrumbs with melted butter or olive oil before baking.
- Let the casserole rest for a few minutes after baking to firm up before serving, enhancing the texture of this mushroom casserole with stuffing.
- This stuffed mushroom casserole can be made vegetarian by using vegetable broth and vegetarian-friendly cheese.
- For a meatier variation, add cooked sausage or ground turkey to the filling of this casserole with stuffed mushrooms.
- If preparing ahead, assemble the casserole and refrigerate unbaked for up to 24 hours. Add the breadcrumb topping just before baking to keep it crisp.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F (175°C) to maintain the crispy topping. Freezing is not recommended due to dairy content.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 480mg
- Fat: 23g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 55mg