Serve this wonderful side dish at your next cocktail or holiday party. Stuffed mushroom casserole can be prepared a day or two in advance, and stored in the refrigerator until ready to bake.
Stuffed Mushroom Casserole Recipe:
Ingredients
- One 8 ounce package mushrooms
- 1 stick (6 ounces) unsalted butter
- 1 1/2 cups onion – chopped
- 1 clove garlic – minced
- 2 1/2 cups fresh bread crumbs
- 2 tablespoons fresh parsley – chopped
- 1 teaspoon dried oregano, or 1 tablespoon fresh
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 egg
- 1/2 cup freshly grated Parmesan cheese
Stuffed Mushroom Casserole Directions
- Preheat the oven to 375 degrees.
- Spray the bottom and sides of an 8" by 8" glass baking dish with non-stick cooking spray.
- Brush off any dirt that is present on the mushrooms with a mushroom brush, or soft cloth.
- Remove the stems from the mushroom caps, roughly chop the stems, then set aside.
- Place the mushroom caps in the bottom of the baking dish.
- Add half of the butter to a large frying pan, placed over medium heat.
- Add the onions to the frying pan and cook until translucent.
- Add the chopped mushroom stems and garlic to the pan,
