STUFFED MUSHROOM CASSEROLE

Stuffed Mushroom Casserole image

Provided by Gail Hagans

Number Of Ingredients 15

Previous Next

1 Tbsp butter, diced
1 oz parmigiano-reggiano, grated, reserve 2 tbsp
4 Tbsp olive oil
2 large stalks celery, diced
1 large onion, diced
1/4 tsp salt
1/8 tsp pepper
1 bay leaf
1/2 lb button mushrooms, sliced thinly
4 clove garlic, minced
2 tsp herbes de provence
1/2 c bread crumbs
1 large egg, lightly beaten
1 1/2 tsp worcestershire sauce
4 oz cheddar cheese, shredded and divided

Steps:

1. Preheat oven to 400F; lightly grease an 8x8 pan. Heat oil in large skillet over medium high heat; add the celery and cook 3 minutes, then add onion, salt, pepper and bay leaf and saute 7 minutes. Add the mushrooms and cook until all the veggies are tender and the mushrooms are browned, about 7-10 minutes. Add the garlic, Herbes de Provence and cook 1-2 minutes more; cool slightly.
2. Stir together the veggie mixture with the bread crumbs, egg, Worcestershire sauce a large portion of the Parmesan and half the cheddar in a large bowl. Spread the stuff mixture into the prepared dish. Sprinkle the remaining cheddar and the reserved 2 Tablespoons of Parmesan on top and dot on the butter.
3. Bake until the cheese is melted and golden brown in places on top about 15 minutes. Broil it for a couple minutes if you want it to have more color.