Stuffed Mushroom Casserole

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1.5 pounds white mushrooms, quartered
• Salt and black pepper, to taste
• 4 garlic cloves, minced
• 6 oz cream cheese, cut into cubes
• ½ cup grated mozzarella cheese
• ¾ cup breadcrumbs (panko preferred)
• ½ cup grated Parmesan cheese
• 3 tablespoons fresh parsley, chopped
• 1 ½ tablespoons melted butter

Instructions

1. Preheat your oven to 350°F (175°C). Lightly grease an 8×8 baking dish and set aside.
2. Cook the mushrooms:
   Heat the olive oil in a large skillet over medium heat. Add the quartered mushrooms, season with salt and pepper, and sauté for 7–9 minutes until softened and most of their moisture has evaporated.
3. Add garlic:
   Stir in the minced garlic and cook for about 1 minute until fragrant.
4. Creamy mixture:
   Add the cubed cream cheese to the skillet. Stir until it melts and evenly coats the mushrooms.
5. Mix in cheeses and crumbs:
   Remove the skillet from the heat and fold in the mozzarella, ½ cup panko, and ¼ cup of the Parmesan.
6. Transfer to the baking dish:
   Spoon the mushroom mixture into the prepared 8×8 dish and spread evenly.
7. Prepare the topping:
   In a small bowl, combine the melted butter, parsley, remaining Parmesan, and remaining panko. Sprinkle evenly over the casserole.
8. Bake:
   Bake for 25–30 minutes, or until the topping is golden brown and crisp.