Best Stuffed Mushroom Casserole Recipes

Stuffed Mushroom Casserole image

Provided by Food Network Kitchen

Categories side-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 10

3 tablespoons olive oil
1 1/2 pounds medium white button mushrooms, quartered
Kosher salt and freshly ground black pepper
3 cloves garlic, finely chopped
4 ounces cream cheese, cut into pieces
1/2 cup shredded mozzarella
1 cup panko breadcrumbs
1/2 cup grated Parmesan
1/4 cup fresh parsley, chopped
2 tablespoons unsalted butter, melted

Steps:

Preheat the oven to 350 degrees F.
Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the mushrooms are softened and have released most of their liquid, 7 to 8 minutes. Add the garlic and cook, stirring occasionally, until soft and fragrant, about 1 minute. Stir in the cream cheese and cook until melted and evenly coating the mushrooms. Stir in the mozzarella, 1/2 cup of the panko and 1/4 cup of the Parmesan until combined. Transfer to an 8-inch square baking dish.
Combine the parsley, butter and remaining 1/2 cup panko and 1/4 cup Parmesan in a medium bowl. Sprinkle over top of the mushrooms and bake until the breadcrumbs are light golden brown, 25 to 30 minutes.

Mushroom-Stuffed Croissant Casserole image

Provided by ratherbeswimmin

Categories Breakfast

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon butter, plus extra for the dish
4 plain croissants, split horizontally
2 cups sliced mushrooms
1/4 cup sliced green onion (white and green parts)
4 large eggs
1 cup milk
1 cup shredded swiss cheese
1 cup shredded mozzarella cheese
1/4 cup grated parmesan cheese

Steps:

Butter a 9-inch square casserole.
Arrange the croissant bottoms, cut sides up, in the bottom of the dish.
Melt the 1 tablespoon butter in a skillet and add the mushrooms and green onions.
Saute over medium heat, stirring, for 2-3 minutes, until the liquid is evaporated.
Remove from the heat.
Whisk the eggs and milk together in a small bowl and pour half of the mixture over the croissants.
Top with the mushroom mixture.
Top with the cheeses, then pour the remaining liquid over the top.
Position the croissant tops, cut side down, over the bottoms, with the filling mixture in between.
Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking.
Preheat the oven to 350°.
Bake the casserole for 35-40 minutes, or until set.
Let stand 10 minutes before serving.

Nutrition Facts : Calories 590.6, Fat 37.5, SaturatedFat 21, Cholesterol 292.8, Sodium 649.7, Carbohydrate 33.2, Fiber 2, Sugar 8.2, Protein 30.1

STUFFED MUSHROOM CASSEROLE image

Yield @ 8 tasty servings

Number Of Ingredients 12

@ 8 0z mushrooms.
1/2 lb hot sausage.
1/2 lb mild sausage.
1(2 small) pepper(s) of
choice, i used anaheim,jalapeno.
small sweet onion.
parmesan(fresh or block) cheese,
mozzarella cheese.(1/4 to 1/2
cup of each shredded or sliced thinly).
salt/pepper/garlic to taste,(the
more cracked pepper the better).
splash of vegetable oil.

Steps:

large skillet. preheat hot. chop(dice) onion, peppers, ready sausage for cooking,(mushrooms have been pre-baked @ 5 min.) @ 350* start cooking onions, peppers, @ 2 minutes add sausage, seasonings(salt pepper etc.) cook through. allow to cool(mildly warm ok) while skillet is cooling pre-heat oven, if not already on, heat to 350*. arrange mushrooms in bottom of a 9" diameter pyrex(glass) dish. top with sausage,onion, pepper mixture(the stems of the mushroom caps can diced and added to this cooked sausage mix). add about 2/3 of the mixture now. then add a layer of the sliced/shredded cheese. then cover cheese with remaining sausage mix. cover with remaining cheese. cover with tin foil. bake for @30 minutes, the foil can be removed to brown the top. scallions or pickled peppers can accompany or top dish.

Stuffed Mushroom Casserole image

Provided by Gail Hagans

Number Of Ingredients 15

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.