Recipes

unstuffed mushroom casserole

Here is a dish that resides in two of my favorite places to eat: in the land of side dishes and luxurious party snacks. I have nothing against stuffed mushrooms — I’ll always eat them — but anything that involves an often complex sauté of ingredients scooped tinily and mounded carefully into mushroom caps (that frequently get dry or leathery in the oven, I know you’re nodding in agreement right now) that need to be served warm is not exactly going to fall in the unfussy category. This recipe rejects the scoops, the caps, and even the fine chop of stems and homes in instead on the flavors that make stuffed mushrooms awesome, baked messily in a pan for scooping onto plates or toasts.

what you'll needquartersear then sautésauté but don't cook off all the liquidmix with all the cheeseadd the parsley

My friend Ang brought it to my place two Friendsgivings ago and I took the dish over this year because there would have been a riot without it. I’ve probably sent no fewer than 200 of you the link to the original recipe on the Food Network site but after making it this year, I realized there were some details that missing that help keep it from becoming chewy or overcooked, which brings it here today. The recipe as written is very simple — just cheese, garlic, parsley, and an abundance of crunch from breadcrumbs — but should you prefer your stuffed mushrooms with anything else [sausage, bacon, spinach, etc.] you could add that right to the mixture in the pan. Serve it right from the oven as a show-stealing side or at a party, scooped onto crackers or toast and vow with me to bring cozy cooking back in 2020.

unstuffed mushroom casserole

Previously

Six months ago: Simplest Spaghett a Limone
One year ago: Baklava Babka
Two years ago: Dutch Apple Pie
Three years ago: Homemade Irish Cream
Four years ago: Eggnog Waffles
Five years ago: Jelly Doughnuts and Endives with Orange and Almonds
Six years ago: Linzer Torte and Breakfast Slab Pie
Seven years ago: Cashew Butter Balls
Eight years ago: Peppermint Hot Fudge Sauce
Nine years ago: Iced Oatmeal Cookies and Broiled Mussels
Ten years ago: Vanilla Roasted Pears and Creamed Mushrooms on Chive-Butter Toast
Eleven years ago: Cranberry-Vanilla Coffee Cake and Seven-Layer Cookies
Twelve years ago: Espresso-Chocolate Shortbread Cookies and Peanut Butter Cookies
Thirteen years ago: Boozy Baked French Toast and Parmesan Black Pepper Biscotti

Unstuffed Mushroom Casserole

This is doubled from the original recipe and exactly as you see it here (filling a 2-quart baking dish) because the original makes way too little to share. You know that joke about spinach? It turns out white mushrooms reduce about 1/3 of their original volumes after cooking; don’t be disappointed.

  • 6 tablespoons olive oil
  • 3 pounds medium white button mushrooms, quartered
  • Kosher salt and freshly ground black pepper
  • 6 cloves garlic, finely chopped
  • 8 ounces cream cheese, cut into pieces
  • 1 cup grated gruyere, comte, or cheddar etc.
  • 2 cups panko-style breadcrumbs
  • 1 cup grated parmesan
  • 1/2 cup fresh parsley, chopped
  • 4 tablespoons unsalted butter, melted

Heat your oven oven to 350°F.

In a large frying pan (12-inch is ideal here) over medium-high heat, heat half (3 tablespoons) of the olive oil. Once it’s very hot, add half (1.5 pounds, but seriously, just eyeball this) of your mushrooms but don’t move them yet. Give them 1 to 2 minutes to brown underneath before adding 1/2 teaspoon kosher salt, a few grinds of black pepper, and half the garlic, then moving them around, trying to get them to brown on more sides until they begin releasing their liquid. Some have a little, some have a lot; in both cases you can to cook the mushrooms, stirring, until the liquid mostly, but not fully, cooks off — a thin puddle should remain. Scrape these mushrooms into a large bowl and repeat the process with the remaining olive oil, mushrooms, and garlic, plus more salt and pepper.

Once the second half of the mushrooms have mostly cooked off their liquid, add everything in the pan to the first half of mushrooms in the bowl. Add diced cream cheese and stir just until combined (the remaining liquid from the mushrooms should help it get saucy), then half of the panko (1 cup), all of the gruyere, half of the parmesan (1/2 cup), and most of the parsley (reserve some for garnish) and stir to combine. Transfer to a 2-quart baking dish.

Combine the butter and remaining panko (1 cup) and parmesan (1/2 cup) in a bowl with a couple pinches of salt. Sprinkle over top of the mushrooms and bake until the breadcrumbs are light golden brown, 25 to 30 minutes. Sprinkle with remaining parsley and eat right away.

To make this ahead of time, please read: Since I’m usually making this to entertain and like to get things out of the way, I pause the recipe (in the fridge until needed, covered with foil) where you transfer the mixture to a baking dish. To finish cooking, I first get the mushroom mixture warm without the crumbs, leaving the foil on, about 10 minutes, and then bake it the rest of the way with the crumbs on, until they’re a light golden brown, usually another 25 minutes. If you put the crumbs on sooner, they get too dark. If you finish baking the dish with crumbs and later rewarm it, the mushrooms get a little overcooked and the crumbs too toasty.

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72 comments on unstuffed mushroom casserole

    1. Megan Elliott

      I just made this mushroom dish for Christmas Eve prime rib dinner and it was fantastic – a real keeper! And not the slightest bit difficult:). Great option for vegetarians.

  1. Nancy

    Deb, I love how you have provided so many simplified recipes for the lazy person like me! Thank you! (I still like to do the traditional methods with the extra steps but for myself, simple is good)

  2. Callie

    Why not brown mushrooms? They are usually so much tastier, but I trust you when you are specific about ingredients. Have you tried it with brown?

  3. DeAnna

    I am SO making this for the holidays! And the half of my family that does not recognize the deliciousness of mushrooms will just be left out. I had a friend from Maryland suggest adding crabmeat, which might take this to a whole new level!

  4. Kathleen Beirne

    My son-in-law does not eat melted cheese, but he loves mushrooms. Any suggestions for a different rendition?
    I really want to make this. I have been sick since Thanksgiving and off my usual appetite. So if I could adapt it for this guy we will have it for Christmas dinner

    1. Grace

      I have the same problem with my husband, I’ve tried over 45 yrs of marriage but he still hates cheese! I often add mustard and leave out the cheese, especially good with mushrooms. i also separate his portion into a separate small dish and put cheese over the rest of the dish.

  5. Julie Simpson

    This sounds fabulous…….non leathery mushrooms with the tasty filing I can eat by the spoonful…..you are brilliant my dear……BRILLIANT!

  6. jwgmom

    Going to add this to Christmas Brunch, along with your NY breakfast casserole, a ham, and some biscuits.Also fruit salad. That ought to keep the fussy eaters all satisfied and those of us who eat everything will have a ball.

    1. Whitney Murray

      Perfect for the holiday! I just made it and added bacon. I’m going to finish making second part with breadcrumbs after church, but before evening party. Perfect for Christmas Eve side with a warm baguette on the side! Great suggestion as I do not like stuffing mushrooms and everything is better warm!!! Thank you for suggesting a dish that allows mom to relax a little on Christmas. ;)

    2. nutmeg983

      I am thinking you could freeze it after you put it in the baking dish without breadcrumbs. Similar to how Deb said she prepares it ahead and keeps it in the fridge until close to when she needs it, heats it up part of the way, then tops with the crumbs and cooks until brown. I would put the mushroom mixture in a pan, cover well with foil and freeze. Maybe prep the breadcrumbs and put them in a separate ziploc bag, Then when you want to eat, take out and keep the foil on, bake until warm, then top with the crumbs and finish cooking until the breadcrumbs are golden brown. I am not sure how mushrooms freeze. But this seems the most likely way it would work.

  7. joy

    This sounds like a variation on gribnoi zhulyen, but in a big pan instead of little ramekins, and with breadcrumbs. If your husband/in-laws haven’t introduced you to gribnoi zhulyen yet, tell them to remedy the situation posthaste.

  8. I am so with you on unstuffing mushrooms. Just dump in a pan, bake, and have at it. You can even serve it in the same pan you baked it in. Just the kind of recipe I would try with gluten free bread crumbs.

  9. Karen Brown

    This was absolutely delicious! The only change I made was my usual trick when I’m faced with sautéing large quantities of shrooms (because I’m a lazy cook!) of first wilting the mushrooms in the microwave, until they exude their moisture. They brown so much quicker, and I added the concentrated mushroom liquor when the cream cheese etc was mixed in. Not a big fan of microwave ovens, I still jump back when it pings, in case I’m frying my own internal organs, but this works wonderfully well.I used a mix of brown and whites, cause that’s what my local greengrocer had in stock.

  10. Tundra

    When the weather drops below 40 Celsius (100 in your temps) and autumn comes creeping my way I’ll be making this. Love not having to stuff, do not enjoy fussy. I’m using your summer back catalogue now! Awesome.

  11. Ohmygosh, this looks delicious, drool! Mushrooms are my absolute favourite and I have never thought about making a mushroom casserole…it’s definitely going on the meal plan for this week!

  12. I made this for a holiday party. It was delicious, however, I would make changes if I made it again. As a dip, I think there was way too much. I would halve the recipe and instead of cutting the mushrooms in quarters, I would chop them more finely. (Honestly, I think that just having an actual stuffed mushroom is easier as party food because you don’t then need crackers or bread to put the mushrooms on.) As a side dish, I would still halve the recipe for a smaller group. Everyone loved the dish.

  13. Jen

    Made this last night. Very good. Mine was a tad dry but still had wonderful flavor. Might cut back on the panko a bit next time but I’ll definitely be making this again.

  14. Hilary

    Made this for Christmas dinner and it was a huge hit. It’s destined to become a regular for holidays in this family. The only change I made was using baby portabella mushrooms and half marscapone for half the cream cheese (because I was using it up from another recipe). Definitely recommend!

  15. Nikki

    Made this for Christmas Dinner, it was great. We added spinach to it. Next time, need to add more spinach and maybe add bacon. Loved the flavors.

  16. Flo

    V easy and good, thank you. Would chop the mushrooms smaller next time; mine seemed quite big so I did chop them into sixths but they still felt a bit too chunky.

  17. Pierre

    Made this and it was seriously tasty – only issue is that my mushrooms, which I cut smaller than Deb suggested, seemed too big to scoop nicely (although as a side dish it would be fine). I would try this again with a smaller chop.

  18. Pierre

    Made this and it was seriously tasty – only issue is that my mushrooms, which I cut smaller than Deb suggested, seemed too big to scoop nicely (although as a side dish I guess it would be fine). I would try this again with a smaller chop.

  19. Susan

    I made this as a side dish for dinner party and it was great. I definitely adjusted ingredients somewhat since people would not be eating it as a dip; I thought the cream cheese and gruyere was plenty of cheese (it was) and I reduced the panko in the casserole, too. Plenty rich as modified and no left overs. Thanks for all the great recipes, Deb!

  20. Karen

    Thank-you for the recipe! I made it for a family brunch alongside sausage pie, hash browns, and salad and it was a huge hit. I splurged on real Gruyère and it was well worth it. Thanks for the make ahead tips. I would add that I should have taken it out of the dishes before baking as it needed longer in the oven as it went in cold. So scrumptious!

  21. Susan

    this looks amazing – i wish i saw this recipe before christmas would have tried it. i guess i will just have to make it for myself and eat the whole thing!

  22. Vivian

    Would definitely make this again. I quartered the mushrooms and thought they were a nice size that way. Spinach was a great mix-in. It would be a nice side dish to bring to a potluck.

  23. Hi Deb – Thanks for the make-ahead instructions, but I still have a question. I want to make this for a potluck, and will have to make it 3-4 hours before folks eat it. Is it okay to bake it fully and then rewarm it before eating, maybe for 10 mins at 350F? Or maybe underbake it a bit to start with? What do you recommend?

  24. Audrey

    This is superb comfort food and an excellent side. We’ve made it twice so far and the second time around cut the cream cheese down to about 6 ounces and the parm to 3/4 cup (didn’t have enough on hand!). Could not tell the difference at all on either front. Those cuts certainly don’t make this **health food** but I’m telling myself the dish has been health-ified!

  25. Maryse42

    Deb, this was wonderful even without cream cheese! (I did put in a glug of heavy cream and a little splash of wine though.) I only had a single pound of mushrooms so I made a mini casserole just for me (baked for 20 minutes to account for smaller volume) and I have enough left for lunch tomorrow! Thank you!! Bonus, I had time to clean the kitchen while it baked, so I could enjoy it in peace when it was done! I resolved to try more new recipes and eat more delicious food in 2020 and boy did this fit the bill!

  26. Agnieszka

    Thank you, this was a great idea. I made it for brunch (used regular breadcrumbs, cause I didn’t have panko) and it was still very good. I got lot’s of compliments.

  27. Caroline

    My Mom made a similar recipe when I was a kid. We only had it at Christmas though because it was, as I found out, quite the ordeal to put together. Her version included roasted eggplant, I know, I know, but I love eggplant. Also, she mixed a few tablespoons for Swiss cheese into the breadcrumbs. So good!

  28. Nikki

    I made no changes to this recipe, BEST THING I EVER ATE! I’m making it for the 3rd time today since Christmas, it has been requested for a party! It’s a super yummy dish!

  29. Joan

    If adding spinach as suggested, when and how do you add it? Clearly, it will release a lot of liquid too. And, it cooks quickly. Thanks for the assist.