Stuffed Mushroom Casserole

Save this recipe on:

Stuffed Mushroom Casserole is the ultimate comfort dish that delivers rich flavor, creamy texture, and irresistible crunch in every bite. Imagine all the savory satisfaction of stuffed mushrooms—garlicky, cheesy, herby goodness—baked into one bubbling casserole that’s easy to serve and perfect for gatherings. It’s hearty enough to serve as a main course, yet elegant enough to impress at dinner parties.

Whether you’re making this for a cozy weeknight dinner, a weekend potluck, or a holiday feast, this casserole is a versatile star. With juicy mushrooms, golden breadcrumbs, melted cheese, and a perfectly seasoned filling, every forkful is layered with deliciousness. It’s also easy to customize—make it vegetarian, spicy, or add protein—while keeping its soul-satisfying essence.

Why You’ll Love This Stuffed Mushroom Casserole

• Combines all the flavor of traditional stuffed mushrooms in a fuss-free casserole form.
• Great for feeding a crowd or meal prepping for the week.
• Easily adaptable for different diets and flavor preferences.
• Comforting, filling, and absolutely packed with umami goodness.
• Crunchy topping and creamy base for the perfect texture balance.

Preparation Phase & Tools to Use

To make Stuffed Mushroom Casserole, you’ll need a few essential tools:

• Large Skillet: For sautéing onions, garlic, and other aromatics. Essential for building deep, layered flavors.
• Mixing Bowls: Useful for combining the filling and tossing breadcrumbs.
• 9×13″ Baking Dish: The ideal size to hold and bake the casserole evenly.
• Spatula or Wooden Spoon: Helps mix ingredients without damaging delicate mushrooms.
• Oven: Preheated and reliable, crucial for baking everything to a golden-bubbly finish.

Each tool plays a specific role, from sautéing the base to assembling the casserole and achieving that final baked perfection.

Preparation Tips

Choose fresh, firm mushrooms—cremini or baby bellas are ideal for their robust flavor. Don’t wash them under running water; instead, wipe them clean with a damp cloth to avoid sogginess. For best results, sauté your onions, garlic, and mushroom stems until deeply caramelized to draw out maximum flavor. Use freshly shredded cheese for better melt and richness, and don’t skimp on seasoning. When topping with breadcrumbs, drizzle with a little melted butter or olive oil to ensure a golden, crisp finish in the oven. Let the casserole rest for a few minutes after baking to firm up before serving.

Ingredients for this Stuffed Mushroom Casserole

• 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

---

Step 1: Prep the Mushrooms

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.

---

Step 2: Sauté Aromatics

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.

---

Step 3: Deglaze and Creamify

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.

---

Step 4: Add Cheeses and Combine

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.

---

Step 5: Assemble the Casserole

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.

---

Step 6: Prepare and Add Topping

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.

---

Step 7: Bake to Perfection

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.

---

Notes

This Stuffed Mushroom Casserole is as flexible as it is flavorful. You can make it vegetarian by using vegetable broth instead of wine and ensuring cheeses are vegetarian-friendly. For a meatier variation, try mixing in cooked sausage or ground turkey into the filling before baking. If you’re preparing this ahead, assemble the casserole and refrigerate it unbaked for up to 24 hours. Add the breadcrumb topping just before baking to keep it crisp.

---

Watch Out for These Mistakes While Cooking

• Overwashing Mushrooms: Mushrooms absorb water quickly. Rinse lightly and pat dry or just wipe them clean.
• Skipping the Sauté: Cooking the mushroom stems, onions, and garlic builds a deep flavor base you don’t want to miss.
• Using Pre-shredded Cheese: It doesn’t melt as smoothly as freshly shredded cheese.
• Adding Topping Too Early: Breadcrumbs can burn if baked too long. Add them toward the end if baking longer than 30 minutes.
• Underseasoning: Taste your filling before assembling to ensure it’s properly seasoned.

---

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, use the oven at 350°F (175°C) to maintain the crispy top, or microwave for convenience (though the topping may soften). This dish does not freeze well due to the dairy content, which may cause separation when thawed.

---

Estimated Nutrition (per serving, based on 8 servings)

• Calories: 320
• Protein: 12g
• Carbohydrates: 18g
• Fat: 23g
• Saturated Fat: 11g
• Cholesterol: 55mg
• Sodium: 480mg
• Fiber: 2g
• Sugar: 4g

---

Frequently Asked Questions

Can I make this ahead of time?

Yes! Assemble the casserole and refrigerate up to a day ahead. Add the breadcrumb topping right before baking.

Can I use different types of mushrooms?

Absolutely. While baby bella or cremini mushrooms offer the best flavor and texture, white button mushrooms or chopped portobellos work too.

Is this recipe vegetarian?

It can be! Just replace the wine with vegetable broth and use vegetarian-friendly cheese.

Can I add meat to the filling?

Yes. Cooked sausage, bacon, or ground turkey make excellent additions to the creamy filling.

How do I keep the breadcrumb topping crispy?

Mix breadcrumbs with melted butter or olive oil, and add them right before baking.

Can I freeze the casserole?

Not recommended. The dairy-based filling may separate when thawed and reheated.

What can I serve with this dish?

A crisp green salad, garlic bread, or roasted vegetables pair beautifully with the richness of the casserole.

How can I make this gluten-free?

Use gluten-free breadcrumbs and ensure all other ingredients are certified gluten-free.

---

Conclusion

Stuffed Mushroom Casserole is a crave-worthy, crowd-pleasing dish that transforms the beloved appetizer into a full meal. With its creamy filling, golden topping, and customizable ingredients, it’s perfect for holidays, potlucks, or any time you want something comforting and flavorful. It’s easy to prep ahead, endlessly adaptable, and always a hit at the table. Whether you serve it as a main or hearty side, this casserole brings the warmth and flavor of classic stuffed mushrooms to life in a brand-new way.

---

Print

Save this recipe on: