One of the first appetizers I ever made was stuffed mushrooms.
I made the crab-stuffed version first. I think I burned the tops a little bit because, well, I didn’t really know what I was doing.
I’ve made the cheese-stuffed versions, too. I think I like those more than the crab-stuffed ones. They’re a little bit easier to make, but still a pain.
I wish I would’ve made this casserole from the get-go, though. It’s got all of the great flavors of stuffed mushrooms without all of the hassle.
No scooping and spooning into mushroom caps. The hardest part of this recipe is smushing the cheese mixture together to spread on top. You won’t even break a sweat doing that.
I implore you to experiment with this recipe. Try different cheeses, use whipped cream cheese, add crab or spinach.
Try whatever sounds good to you!
Enjoy!
Stuffed Mushroom Casserole
Garlic mushrooms topped with a cheesy filling and crispy panko crust.
Ingredients
Directions
- Heat oil in a large skillet over medium high heat. Add mushrooms and garlic. Saute until browned, about 5-6 minutes.
- In a large bowl, combine cream cheese, one cup of mozzarella, Parmesan, Italian seasoning, and a half cup of Panko. Stir until smooth and well combined.
- Preheat oven to 350 degrees. Pour mushrooms into a large 13×9″ baking dish. Spoon cheese mixture on top, spreading carefully with your hands on top of mushrooms.
- Sprinkle remaining mozzarella on top.
- Melt butter. Stir in remaining panko. Pour on top of cheese. Bake, uncovered, for 30-35 minutes.
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