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, and cook for another 3-5 minutes.
- Place the bread crumbs in a large bowl.
- Add the onion, mushroom stem, garlic mixture to the bread crumbs.
- Stir in the parsley, oregano, salt, pepper and half the Parmesan cheese.
- In a small bowl, lightly whisk the egg, then stir the egg into the stuffing mixture.
- Melt the remaining butter, and stir into the stuffing mixture.
- Place the stuffing mixture on top of and around the mushroom caps.
- Sprinkle the remaining Parmesan cheese on top.
- Place the baking dish in the oven, and bake for 20-25 minutes, or until the cheese is light brown.
Fresh Bread Crumb Tips
Plain white or whole wheat bread is typically used to make fresh bread crumbs. For an interesting flavor variation, try using rye or pumpernickel bread, instead of white or wheat bread.
It takes approximately 4-6 pieces of bread to yield 2 1/2 cups of fresh bread crumbs, depending upon the size of each slice.
Remove the crust from each piece of bread, then roughly chop into 1/2 inch or smaller cubes.
If the bread is not too fresh, a food processor can be used to quickly grind the bread into crumbs. If the bread is too moist, the food processor may turn the bread into a sticky ball of dough.
