Stuffed Mushroom Casserole

Gail Hagans


Found this recipe one day and gave it a try. Very tasty!

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1 Tbsp
butter, diced
1 oz
parmigiano-reggiano, grated, reserve 2 tbsp
4 Tbsp
olive oil
2 large
stalks celery, diced
1 large
onion, diced
1/4 tsp
1/8 tsp
bay leaf
1/2 lb
button mushrooms, sliced thinly
4 clove
garlic, minced
2 tsp
herbes de provence
1/2 c
bread crumbs
1 large
egg, lightly beaten
1 1/2 tsp
worcestershire sauce
4 oz
cheddar cheese, shredded and divided

Directions Step-By-Step

Preheat oven to 400F; lightly grease an 8x8 pan. Heat oil in large skillet over medium high heat; add the celery and cook 3 minutes, then add onion, salt, pepper and bay leaf and saute 7 minutes. Add the mushrooms and cook until all the veggies are tender and the mushrooms are browned, about 7-10 minutes. Add the garlic, Herbes de Provence and cook 1-2 minutes more; cool slightly.
Stir together the veggie mixture with the bread crumbs, egg, Worcestershire sauce a large portion of the Parmesan and half the cheddar in a large bowl. Spread the stuff mixture into the prepared dish. Sprinkle the remaining cheddar and the reserved 2 Tablespoons of Parmesan on top and dot on the butter.
Bake until the cheese is melted and golden brown in places on top about 15 minutes. Broil it for a couple minutes if you want it to have more color.

About this Recipe

Course/Dish: Side Casseroles
Main Ingredient: Vegetable
Regional Style: American