Stuffed Mushroom Casserole

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I’ve always loved the earthy richness of mushrooms, especially when they’re packed with bold, savory flavors. That’s why this Stuffed Mushroom Casserole has become a go-to comfort food in my kitchen. It combines everything I love about classic stuffed mushrooms—creamy filling, herb-kissed breadcrumbs, and that satisfying bite—with the convenience and ease of a baked casserole. It’s hearty, comforting, and perfect for both weeknight dinners and holiday tables.

What I enjoy most is how this casserole hits all the right notes: rich, creamy, cheesy, with a little crunch on top and bursts of umami from the mushrooms. It’s indulgent without being heavy, and it always earns second helpings from anyone who tries it. Whether you’re a mushroom lover or just looking for a standout dish to impress, this recipe is a solid winner.

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Why You’ll Love This Stuffed Mushroom Casserole

• Full of flavor: Every bite is loaded with savory, cheesy goodness.
• Easy to make: No fiddly stuffing each mushroom cap—just layer and bake.
• Comfort food classic: Creamy and crunchy textures make this ultra-satisfying.
• Perfect for gatherings: Great as a side dish or a vegetarian main.
• Customizable: You can tweak the filling or toppings to suit your taste.

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What Kind of Mushrooms Work Best?

For this casserole, I prefer using cremini or baby bella mushrooms because they have a deeper, more robust flavor than standard white mushrooms. They hold their shape nicely when baked, adding a lovely meaty texture to the dish. You could also use portobello caps sliced up for even more umami, or mix in wild mushrooms for something more gourmet.

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Options for Substitutions

• Cheese: Swap the mozzarella with gouda, fontina, or even pepper jack for a spicier twist.
• Breadcrumbs: Gluten-free breadcrumbs work just as well, or try crushed crackers or fried onions for added crunch.
• Cream cheese: If you’re out of cream cheese, ricotta or mascarpone can work as a creamy substitute.
• Vegetarian twist: Add chopped spinach or sautéed kale to the mix for extra nutrition.
• Protein boost: Crumbled sausage or chopped bacon can be mixed in for meat-lovers.

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Ingredients for this Stuffed Mushroom Casserole

• Mushrooms (Cremini or Baby Bella): The earthy base of the dish, offering rich, meaty texture and depth.
• Cream Cheese: Provides the creamy, tangy core of the filling that binds everything together.
• Mozzarella Cheese: Melts beautifully into the casserole for that stretchy, gooey finish.
• Parmesan Cheese: Adds a salty, nutty depth to the filling and a golden crust when baked.
• Garlic: Fresh minced garlic gives a bold, aromatic kick that enhances the mushroom flavor.
• Onion: Finely chopped, it brings sweetness and balance to the richness of the dish.
• Butter: Used to sauté the veggies and add richness.
• Olive Oil: For sautéing and tossing breadcrumbs, adds healthy fat and flavor.
• Panko Breadcrumbs: Gives the topping its signature crunch and contrast.
• Fresh Parsley: A bright, herbaceous finish that adds freshness.
• Salt & Pepper: To season and enhance every bite.

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Step 1: Prepare the Mushrooms

Clean the mushrooms with a damp paper towel and remove the stems. Slice the larger ones in half if needed. Set aside while you prepare the filling.

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Step 2: Make the Filling

In a skillet, heat butter and olive oil over medium heat. Sauté the onion until translucent, then add garlic and cook until fragrant. Stir in the mushroom stems (chopped), salt, and pepper. Cook until tender, about 5–6 minutes. Remove from heat and mix in the cream cheese, half of the mozzarella, and half the Parmesan until melted and smooth.

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Step 3: Assemble the Casserole

Preheat oven to 375°F (190°C). In a greased baking dish, spread a thin layer of the filling on the bottom. Arrange the mushroom caps, open side up, on top. Spoon the remaining filling over and around the mushrooms. Sprinkle the rest of the mozzarella and Parmesan evenly.

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Step 4: Add the Topping

In a small bowl, mix panko breadcrumbs with a drizzle of olive oil and a pinch of salt. Sprinkle over the casserole for a golden, crispy top.

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Step 5: Bake Until Golden

Bake uncovered for 25–30 minutes or until the top is golden brown and bubbling. If needed, broil for an additional 2–3 minutes to crisp the top further.

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Step 6: Garnish and Serve

Remove from oven and let rest for 5 minutes. Garnish with chopped parsley before serving. Serve hot as a side dish or a vegetarian main.

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How Long to Prepare the Stuffed Mushroom Casserole

Prep Time: Most of the preparation involves chopping, sautéing, and mixing, which takes about 20–25 minutes. Cleaning and prepping the mushrooms is fairly quick, especially if you’re not stuffing them individually. Having all ingredients ready to go (mise en place) helps this process go even smoother.

Bake Time: The casserole bakes for 25–30 minutes, and you might want to add an extra 2–3 minutes under the broiler if you want an extra-crispy top. Altogether, you’re looking at under an hour from start to finish, making this dish ideal for a busy weeknight or last-minute dinner party contribution.

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Tips for Perfect Stuffed Mushroom Casserole

• Don’t over-salt the filling: Mushrooms and cheese can already bring a good amount of saltiness—taste before adding extra salt.
• Use room temperature cream cheese: It melts and mixes much better, preventing lumps in your filling.
• Broil for crunch: If you like a crispier top, turn on the broiler for a few minutes at the end, but keep an eye on it to avoid burning.
• Make it ahead: You can assemble the casserole the night before and refrigerate it. Just bring it to room temp before baking.
• Add texture: Chopped nuts like walnuts or pine nuts sprinkled on top can add a unique texture and a nutty boost.

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Watch Out for These Mistakes While Cooking

• Skipping the mushroom cleaning: Mushrooms absorb water, so never soak them. Just wipe with a damp paper towel.
• Overcrowding the pan when sautéing: This can lead to steaming instead of browning. Cook in batches if needed.
• Not draining excess liquid: Mushrooms release moisture; make sure your filling isn’t watery before baking.
• Overbaking: Too much time in the oven can dry out the filling and make the mushrooms rubbery.
• Forgetting to taste: Always taste the filling before it goes into the oven—you can’t adjust seasoning after baking.

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What to Serve With Stuffed Mushroom Casserole?

1. Herb-Roasted Chicken

The light herbal notes balance the richness of the casserole.

2. Garlic Green Beans

Something fresh and crisp provides a welcome contrast.

3. Creamy Polenta

A soft and smooth base that pairs well with the textures of the casserole.

4. Arugula Salad with Lemon Vinaigrette

Peppery and bright, this salad cuts through the creaminess perfectly.

5. Crusty Artisan Bread

Great for soaking up every last bit of that cheesy filling.

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Storage Instructions

Refrigerator: Let the casserole cool completely, then transfer leftovers to an airtight container. It will stay fresh in the fridge for up to 4 days.

Reheating: For best results, reheat in the oven at 350°F until warmed through. A microwave works too, but the topping may lose some of its crunch.

Freezing: You can freeze the unbaked casserole for up to 2 months. Wrap tightly in foil and plastic wrap. Thaw in the fridge overnight before baking as usual.

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Estimated Nutrition

(Per serving – based on 6 servings total)

• Calories: 320
• Protein: 12g
• Carbohydrates: 14g
• Fiber: 2g
• Sugars: 3g
• Fat: 25g
• Saturated Fat: 12g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Cholesterol: 55mg
• Sodium: 480mg

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Frequently Asked Questions

Can I use canned mushrooms?

Fresh mushrooms are highly recommended for the best texture, but in a pinch, drained canned mushrooms can be used. Just expect a softer result.

Is this casserole vegetarian?

Yes, as written it is vegetarian. Just make sure the cheeses used are vegetarian-friendly if that’s important to you.

Can I make this casserole keto-friendly?

Yes! Skip the breadcrumbs or use crushed pork rinds, and ensure your cheeses are low in carbs.

Can I prepare it ahead of time?

Absolutely. You can fully assemble the dish and refrigerate it overnight. Bake it the next day, allowing it to come to room temperature first.

What if I don’t have panko breadcrumbs?

Regular breadcrumbs, crushed crackers, or even crushed cornflakes can be used for a different texture and flavor.

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Conclusion

Stuffed Mushroom Casserole is one of those satisfying dishes that feels indulgent yet simple. It’s full of comforting textures and bold, savory flavors, all wrapped up in a cheesy, golden-topped bake. Whether you’re serving it as a side for a roast or letting it shine as the main event, it’s sure to please any crowd. Best of all, it’s flexible enough to tweak with what you have on hand. This is a recipe you’ll come back to again and again—just like I do.

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