stuffed mushroom casserole
Found this recipe one day and gave it a try. Very tasty!
prep time
cook time
method
Bake
yield
8 serving(s)
Ingredients
- 1 tablespoon butter, diced
- 1 ounce parmigiano-reggiano, grated, reserve 2 tbsp
- 4 tablespoons olive oil
- 2 large stalks celery, diced
- 1 large onion, diced
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 - bay leaf
- 1/2 pound button mushrooms, sliced thinly
- 4 cloves garlic, minced
- 2 teaspoons herbes de provence
- 1/2 cup bread crumbs
- 1 large egg, lightly beaten
- 1 1/2 teaspoons worcestershire sauce
- 4 ounces cheddar cheese, shredded and divided
How To Make stuffed mushroom casserole
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Step 1Preheat 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.
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Step 2Stir 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.
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Step 3Bake 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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