Stuffed Mushroom Casserole For Two

If you love the taste of stuffed mushrooms, you are going to love this Stuffed Mushroom Casserole recipe. All the flavors of the classic appetizer made into a quick and easy dinner for two.

Chunks of sautéed mushrooms tossed with three different varieties of cheese and the topped with crispy Panko breadcrumbs. Once the casserole bakes the topping becomes golden brown and the cheese melts making this dish irresistibly delicious.

Best of all, it takes a fraction of the time to make when compared to stuffing individual mushroom caps. But the flavor is just as good, if not better!

What Type of Mushrooms To Use

Although you could technically use just about any variety of mushroom to make this stuffed mushroom casserole it is best to purchase whole white or cremini mushrooms.

White mushrooms, also known as white button mushrooms are the same variety of mushroom that produce cremini mushrooms. However, instead of letting the mushroom mature, the mushrooms are picked at a younger age.

They are more delicate and have less flavor than the more mature cremini mushrooms. If you aren’t a huge mushroom lover, or prefer a finer texture, it is best to use white mushrooms.

However, if you love the taste and texture of mushrooms, and don’t want them to get lost in the cheesy mixture, use cremini mushrooms instead. These more mature mushrooms are also known as “baby bella” or “baby portobellos” because if left to mature, they would turn into the large portobello mushrooms that we find at the grocery store.

The texture of the cremini mushrooms are more firm and will stand up well even when sautéed or baked. In addition, they have more flavor than their younger counterpart.

Therefore, depending on your taste preferences choose between white button or cremini mushrooms. Just be sure to buy them whole as the slices will be too thin for this casserole recipe.

Three Cheese Combination

When I make stuffed mushrooms as an appetizer, I use cream cheese as the thick base, but also add Parmesan cheese in the filling as well. However, for this recipe, I take it one step further and add even more cheese to the mix.

1. Cream Cheese – From a block of cream cheese you will need 2 ounces. Use the marking on the package to determine where to cut the block. If your brand of cream cheese doesn’t provide the measurement markings, use 1/4 of the 8 ounce block.

You can choose from full-fat, reduced-fat, or fat-free cream cheese. However, the stuffed mushroom casserole will be creamier and less watery if you use the standard, full-fat version.

2. Parmesan Cheese – The second variety of cheese is classic Parmesan cheese. No, I am not talking about the shaker of Parmesan cheese powder in your refrigerator.

This recipe calls for fresh grated Parmesan cheese that you shred or grate yourself from a block or wedge. Not only is the flavor much better but it also melts better.

3. Mozzarella Cheese – The third and final variety of cheese that we are adding this this recipe is Mozzarella cheese. Although it is always best to shred your own cheese when adding it to a baking recipe, Mozzarella cheese is most often added from a bag of store-bought pre-shredded cheese.

That is because Mozzarella in it’s original form is a soft cheese. If you want to shred it yourself it is best to put it in the freezer so it can become somewhat hard. Once it is firm it shreds much easier.

However for the ease of this recipe, I use finely shredded Mozzarella cheese. Once the cheese is mixed with the other ingredients it will melt just fine.

The Stuffed Mushroom Casserole Topping

Once the mushrooms and cheese are combined pour the mixture into a small baking dish. Then it is time to add the topping that is made with just 4 common ingredients.

Panko Breadcrumbs – Panko breadcrumbs are Japanese-style breadcrumbs that have a light, airy, and flaky texture. They have larger and coarser crumbs compared to regular breadcrumbs, providing a crispier and crunchier coating.

Parmesan Cheese – To give the topping a slightly nutty and cheesy flavor Parmesan cheese is added to the breadcrumbs. Not only does it add flavor, but as the cheese melts it helps to hold the topping together.

Fresh Parsley – To give the topping a little freshness and color, chopped fresh parsley is added. However, if you don’t have fresh parsley you can use 2 teaspoons of dried parsley or use Italian seasoned Panko breadcrumbs instead of the plain breadcrumbs.

Butter – Melt unsalted butter and toss the topping ingredients until they are well moistened. The addition of butter will not only help to hold everything together, but it will also allow the topping to turn golden brown when baked.

Stuffed Mushroom Casserole For Two

*A printable recipe card is located at the bottom of this article which contains the specific measurements, temperatures and cook times. However, continue reading below to learn about more helpful tips about this specific recipe.

INGREDIENTS

• 1 1/2 tablespoons olive oil
• 3/4 pounds medium white or cremini mushrooms, quartered
• Kosher salt and freshly ground black pepper, to taste
• 2 cloves garlic, minced
• 2 ounces cream cheese, cut into pieces
• 1/4 cup shredded mozzarella
• 1/4 cup grated Parmesan, divided
• 1/2 cup Panko breadcrumbs, divided
• 2 Tablespoons chopped fresh parsley, chopped
• 1 tablespoon unsalted butter, melted

INSTRUCTIONS

Preheat the oven to 350°F (177°C). Spray a small 5 x 5 inch or oval baking dish with non-stick cooking spray. Set aside.

Heat the olive oil in a medium size skillet over medium-high heat. Once the oil is hot add the mushrooms to the skillet salt and season with salt and pepper. Saute until the mushrooms are softened and have released most of their liquid, approximately 7 to 8 minutes.

Add the garlic and cook, stirring constantly until fragrant, about 30 seconds – 1 minute.

Stir in the cream cheese and cook until melted and until the mushrooms are evenly coated.

Add the mozzarella cheese, 1/4 cup of the Panko breadcrumbs and 2 Tablespoons of the Parmesan cheese and stir until combined.

Transfer the mixture to the prepared baking dish. 

In a small bowl add the remaining 1/4 cup Panko breadcrumbs and 2 Tablespoons of Parmesan cheese and then add the chopped parsley and melted butter. Mix until combined. Sprinkle the breadcrumb mixture evenly over top of the mushrooms.

Place the stuffed mushroom casserole in the preheated oven and bake for 25-30 minutes or until the breadcrumbs are light golden brown and the edges are bubbly.

Remove the baking dish from the oven and let it sit for 2-3 minutes before serving.

Enjoy! Mary

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