Easy Stuffed Mushroom Casserole
This casserole is basically stuffed mushrooms in a comfy, baked-saucy, slightly cheesy blanket — the kind of dish that feels special but doesn’t require ten bowls and a vasectomy of your patience. Big mushrooms get chopped and folded into a savory filling, piled into a casserole, baked until bubbly and golden, and then eaten like it’s a celebration even if it’s Tuesday. It’s cozy, has that irresistible mushroom umami, and makes great leftovers.
My family eats like it’s a competitive sport, and this one turned into an instant favorite. My husband calls it “the mushroom lasagna” and eats a scoop like it’s dessert. The kids love picking out the mushroom bits and pretending they’re treasure. Once I made it for a chaotic Sunday dinner and forgot to put it in the oven on time — we ate cold slices from the baking dish and declared it “rustic and authentic.” It’s one of those recipes that survives mistakes and gets better with familiarity.
Why You’ll Love This Easy Stuffed Mushroom Casserole
– It tastes like an elegant stuffed mushroom but feeds a crowd without standing over a stove for hours.
– Melty cheese + browned bits + mushroom punch = comfort food that won’t make you regret dinner.
– Great for weeknight dinners, potlucks, or when you want something veggie-forward that actually satisfies carnivores.
Kitchen Talk
This recipe is gloriously forgiving. I’ve swapped breadcrumbs for crushed pita, used whatever cheese was hanging out in the back of the fridge, and once added a handful of chopped spinach because we were out of parsley — it worked. The first time I made it I tried to stuff whole mushrooms and spent an hour losing patience, which is why the casserole idea exists: all the flavor, less fiddly work. Don’t be shy about browning the filling — those caramelized bits are the real mood-maker.
This Easy Stuffed Mushroom Casserole is a total game-changer for weeknight dinners—earthy mushrooms sautéed with garlic and coated in creamy cheeses like cream cheese and mozzarella, then baked with crispy breadcrumbs on top.[1] It comes together in under an hour with simple ingredients, and the result is cheesy, flavorful comfort food that everyone raved about.[1] Honest truth: it's even better than traditional stuffed mushrooms, no fussing with caps required![3]
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Shopping Tips
– Vegetables: Choose firm, dry mushrooms—creminis or button mushrooms work great; avoid ones with slimy spots or wrinkles.
– Cheese: Pick a melty cheese you like—mozzarella, fontina, or a young cheddar—grates melt more evenly than pre-sliced.
– Dairy: Use a small amount of cream or Greek yogurt to add silkiness; full-fat will give you the richest finish.
– Fresh Herbs: Parsley and thyme brighten the casserole—buy a small bunch; if herbs are limp, skip and add extra lemon zest at the end.
– Crunch Extras: If you want a crispy topping, look for plain breadcrumbs or panko; seasoned ones can overpower the mushroom flavor.
Prep Ahead Ideas
– Chop onions, garlic, and mushrooms a day ahead and store them in airtight containers in the fridge to save evening time.
– Make the filling mixture ahead and refrigerate; bring it to room temp for 20 minutes before assembling and baking.
– Keep breadcrumbs and grated cheese in separate sealed bags so the final assembly is just layering and popping in the oven.
Time-Saving Tricks
– Use a hot skillet to brown the filling quickly—high heat gives flavor fast without a long simmer.
– Swap in frozen diced onions or mirepoix if you’re in a hurry; they thaw and brown fast.
– Assemble in a single baking dish and cover while baking to keep moisture in; uncover at the end to crisp the top.
Common Mistakes
– Overcrowding the pan when browning mushrooms makes them steam instead of caramelize; do it in batches if needed.
– I once added too much liquid and the casserole came out soupy—fix this by stirring in a couple tablespoons of breadcrumbs or baking a bit longer uncovered.
– Not seasoning in layers: taste the filling before it goes in the oven. If it’s bland now, it won’t magically taste amazing after baking.
What to Serve It With
– A simple peppery arugula salad with lemon vinaigrette to cut the richness.
– Roasted sweet potatoes or a tray of quick roasted root veggies for a hearty plate.
– Crusty bread or garlic toast to sop up any sauce.
– Steamed green beans or a vinegar-forward slaw for brightness.
Tips & Mistakes
– Salt the mushroom filling early enough to draw out and evaporate moisture while you brown it.
– Use a hot pan for color; low heat makes mushrooms rubbery and sad.
– If the top browns too fast, tent with foil and finish baking until heated through.
Storage Tips
Store leftovers in an airtight container in the fridge for up to 3–4 days. Reheat in the oven or skillet to revive the top; the microwave works in a pinch but makes it softer. Cold? Totally edible — I’ve eaten it straight from the fridge for breakfast with a fried egg on top and felt no shame.
Variations and Substitutions
If you need to switch things up: swap breadcrumbs for cooked quinoa or farro for a heartier version; try goat cheese or feta for tang; add cooked sausage or bacon if you want meat. Heavy cream can be replaced with a mix of milk and a little cornstarch for thickening. Avoid watery veggies like raw zucchini unless you cook them first.
Frequently Asked Questions
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Easy Stuffed Mushroom Casserole
Ingredients
Main Ingredients
- 2 lb cremini mushrooms, thickly sliced
- 12 oz mild Italian sausage, casings removed
- 1.5 tbsp olive oil
- 1.5 tbsp unsalted butter for sautéing
- 1 cup yellow onion, finely diced
- 3 tsp minced garlic
- 0.25 cup low-sodium chicken broth or dry white wine
- 7 oz cream cheese, softened
- 1 tsp Worcestershire sauce
- 1 tsp Italian seasoning
- 0.75 tsp kosher salt plus more to taste
- 0.5 tsp black pepper
- 0.25 tsp red pepper flakes optional heat
- 0.75 cup grated Parmesan cheese divided
- 1.25 cup shredded mozzarella
- 1 cup panko breadcrumbs
- 1.5 tbsp unsalted butter, melted for tossing with breadcrumbs
- 0.25 cup fresh parsley, chopped divided
- 0.5 tsp lemon zest optional finish
Instructions
Preparation Steps
- Heat oven to 375°F. Lightly grease a 9x13-inch baking dish.
- Brown the sausage in a large skillet over medium heat until crumbled. Spoon off excess fat.
- Stir in olive oil and the sautéing butter. Cook onion with a pinch of salt until translucent, 3–4 minutes. Add garlic; cook 30 seconds.
- Deglaze with broth, scraping up browned bits, and simmer 1 minute.
- Add mushrooms. Season with Italian seasoning, salt, pepper, and red pepper flakes. Cook until they release liquid and reduce, 8–10 minutes.
- Lower heat. Mix in cream cheese until melted and creamy. Fold in Worcestershire, half the Parmesan, and half the parsley. Adjust seasoning.
- Spread mixture in the baking dish. Toss panko with melted butter. Top casserole with mozzarella, remaining Parmesan, then the buttered panko.
- Bake 18–22 minutes until bubbly and golden. Broil 1–2 minutes if needed. Rest 5 minutes, then finish with remaining parsley and lemon zest.
Notes
Featured Comments
“Impressed! Clear steps and family favorite results. Perfect for busy nights.”
“Super easy and turned out amazing! My family asked for seconds. Saving this one.”
“Super easy and family favorite! My family asked for seconds. Saving this one.”
“Made this last night and it was family favorite. Loved how the simple came together.”
“Super easy and absolutely loved! My family asked for seconds. Saving this one.”
“New favorite here — absolutely loved. perfect pair was spot on.”
“Super easy and turned out amazing! My family asked for seconds. Saving this one.”
“New favorite here — turned out amazing. anytime was spot on.”
“Impressed! Clear steps and will make again results. Perfect for busy nights.”
“Made this last night and it was family favorite. Loved how the simple came together.”
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