Easy Stuffed Mushroom Casserole
This cozy casserole packs all the flavors of classic stuffed mushrooms into one easy, bubbly bake. Perfect for weeknights or a crowd-pleasing side.
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Servings:
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
Variation: Make it vegetarian by swapping sausage with 1 cup toasted walnuts and an extra 8 oz mushrooms. Try hot Italian sausage for a spicier kick. Serve with garlic bread to soak up the creamy sauce.
Storage: Refrigerate leftovers in an airtight container up to 3 days. Reheat at 350°F until warmed through, or microwave in short bursts.
This recipe is an original creation inspired by classic Easy Stuffed Mushroom Casserole flavors. All ingredient ratios and instructions are independently developed.