This Baked Cheesy Mushroom Casserole is a dish worth making either as a side dish or light main course! Mushrooms are the star ingredient, adding flavor with their medium-to-strong taste. A rich and creamy sauce cloaks and marks the dish, with a gooey layer of melted cheese on top, very appropriate to be served at any time of the year. Very easy recipe that can be served alongside a grilled meat dish, pasta, or a simple green salad-such a perfect meal to have after a long and tiring day at work. Yummy treat to hold your fork and knife, and eat the melted delicious cheese along with this delicacy. Ready to cook! Let’s get baking this savory, warm casserole!
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Ingredients
- Fresh mushrooms (16 oz, sliced; use a mix of button, cremini, or baby bella)
- Olive oil (2 tbsp)
- Onion (1 medium, finely diced)
- Garlic (3 cloves, minced)
- Heavy cream (1 cup)
- Cream cheese (4 oz, softened)
- Parmesan cheese (½ cup, grated)
- Cheddar cheese (1 cup, shredded)
- Fresh parsley (2 tbsp, chopped)
- Salt (½ tsp)
- Black pepper (½ tsp)
- Italian seasoning (1 tsp)
- Panko breadcrumbs (½ cup)
- Butter (2 tbsp, melted)
Instructions
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C). Lightly grease a 9×9-inch baking dish or casserole dish with olive oil or cooking spray.
Step 2: Sauté the Mushrooms and Vegetables
In a large skillet, heat the olive oil over medium heat. Add the sliced mushrooms and sauté for about 5-7 minutes, until they release their juices and become golden brown. Add the diced onion and minced garlic, cooking for an additional 3-4 minutes until the onion is softened and fragrant. Season with salt, black pepper, and Italian seasoning. Remove from heat.
Step 3: Prepare the Creamy Sauce
In a large mixing bowl, combine the heavy cream and softened cream cheese. Whisk until smooth and creamy. Stir in the grated Parmesan cheese and half of the shredded cheddar cheese. Add the sautéed mushrooms and vegetables to the creamy mixture and mix until well combined.
Step 4: Assemble the Casserole
Pour the mushroom mixture into the prepared baking dish, spreading it out evenly. Sprinkle the remaining shredded cheddar cheese over the top.
Step 5: Prepare the Topping
In a small bowl, mix the panko breadcrumbs with the melted butter until well combined. Sprinkle the breadcrumb mixture evenly over the casserole.
Step 6: Bake the Casserole
Bake in the preheated oven for 20-25 minutes, or until the casserole is bubbly around the edges and the topping is golden brown.
Step 7: Serve and Enjoy
Remove the casserole from the oven and let it cool for a few minutes before serving. Garnish with chopped fresh parsley if desired. Serve warm and enjoy this savory and cheesy delight!
Serving and Storage Tips
Serve for brunch or dinner alongside grilled chicken or steak or fish, or make it your vegetarian main dish by side it with crusty bread.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat by putting it in an oven at 350°F (175°C) for 10-15 minutes or microwave for short intervals until warmed through.
Helpful Notes
If you are a bacon lover then toss some baco-bits on top; to add a little safety net in case the dish may turn out bland.
Substitute the breadcrumbs with gluten-free breadcrumbs for gluten-free enjoyment.
You may use frozen, thawed, and drained spinach, kale, or bell peppers instead to add some vegetables for taste and nutrition.
Tips from Well-Known Chefs
Ina Garten, known from Barefoot Contessa, differs by asserting that a mixture of about half pound of shiitake mushrooms, cremini, and portobello provides a richer flavor.
The legendary Julia Child recommends making sure that their mushrooms have sautéed properly until all liquid has evaporated to increase flavor.
Jamie Oliver adds a squeeze of fresh lemon to consider adding a little acidity-brightening the earthy mushroom flavors.
Frequently Asked Questions
Can I use a different cheese?
Yes, you can either replace or mix with Gruyère, mozzarella, or Swiss cheese to introduce other tastes.
How can I make this casserole so that it is dairy-free?
Use one of the dairy alternatives for cheese like coconut cream or a cream comprising cashews instead of cream cheese and aggrandized heavy cream.
Can I add any meat to the casserole?
One hundred percent! You can include cooked chicken, sausage, and bacon-it would all suit the rest of the ingredients in the casserole.
What do I do if I don’t even have heavy cream?
When no heavy cream is present, you may substitute half-and-half or whole milk, but the sauce may not be near as rich or creamy.
Can I make it in advance and reheat it later?
You could construct your casserole up to 24 hours prior to actually baking it and then cool it gently with plastic wrap on and store it in the refrigerator. Rewarm gently before serving.
What would you suggest serving with this casserole?
You have a choice of serving it with a classic mix of fresh green salad or steamed vegetables or roasted potatoes, an all-inclusive meal.
Will the casserole survive a spell in the freezer?
Definitely! After you have cooled the casserole, you could wrap it tightly up using aluminum foil and freeze it for a couple of months. Thaw overnight in the refrigerator before reheating.
How can I make the topping crispy?
To make the topping even more crispy, broil the casserole during the last 2-3 minutes of baking. It should be uninterrupted as could any scorching occur to the whole preparation.
Can I use canned mushrooms instead?
Fresh mushrooms are best in flavor and texture but if not available, canned mushrooms will also work; just drain them very well.
How will I know the casserole has baked enough?
If the casserole is cooked, it would be bubbling around the edges, melted just right with cheese, and a golden brown with breadcrumbs.
Enjoy this Baked Cheesy Mushroom Casserole for a cozy and earthy meal that can be enjoyed on any occasion.
Baked Cheesy Mushrooms Casserole
Ingredients
- 1 lb button mushrooms sliced
- 1 tbsp olive oil for seasoning
- 1 tsp garlic powder for seasoning
- 1 tsp dried thyme for seasoning
- 1/2 tsp salt to taste
- 1/4 tsp black pepper to taste
- 1 cup shredded cheddar cheese for topping
- 1/2 cup grated Parmesan cheese for topping
- 1 cup heavy cream for creamy sauce
- 2 tbsp unsalted butter melted, for breadcrumb topping
- 1/2 cup breadcrumbs optional, for crispy topping
- 1 fresh parsley chopped, for garnish
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- In a mixing bowl, combine sliced mushrooms with olive oil, garlic powder, thyme, salt, and pepper. Toss to coat the mushrooms evenly.
- Spread the seasoned mushroom mixture evenly across the bottom of the prepared baking dish.
- Sprinkle shredded cheddar and grated Parmesan cheese evenly over the mushrooms, creating a cheesy layer.
- Pour the heavy cream evenly over the mushrooms and cheese, which will form a creamy sauce as it bakes.
- In a separate bowl, combine melted butter with breadcrumbs, stirring until well mixed. Sprinkle this breadcrumb mixture over the top of the casserole.
- Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the sauce is bubbling around the edges.
- For an extra crispy topping, broil the casserole for an additional 2-3 minutes after baking. Watch closely to avoid burning.
- Let the casserole rest for a few minutes. Garnish with freshly chopped parsley before serving.
