Move over, green beans; it’s time for mushrooms to shine in this delicious Mushroom Casserole recipe.
Have you ever seen a recipe and wondered, “Why have I never made anything like this before?” That’s precisely what happened to me with this mushroom casserole recipe. Mind you, I always have mushrooms in my refrigerator. I use them in salads, soups, stews, pasta sauce, sautéed, and any other way imaginable. They’ve even gone into other casseroles but have never been the starring ingredient.
Until now, that is!
Once I tasted this casserole, I wondered what took me so long. Giving mushrooms the spotlight makes so much sense, especially with all the varieties you can get now at most grocery stores. I’ve started picking up new-to-me types just for fun, then figuring out how to work them into the dish. There’s room to play with texture, flavor, and even presentation depending on the variety of mushrooms you choose.
The flavors here are savory and earthy. The sautéed onions and garlic add depth and aromatics, while the thyme offers a complementary woodsy kick that ties everything together. The melted mozzarella and Parmesan give it a satisfying cheesy finish, and the breadcrumb topping adds a little crunch that makes it feel texturally complete. It’s simple, hearty, and quietly comforting. And it will disappear fast, even among the mushroom skeptics.
Is This Mushroom Casserole Healthy?
This recipe provides a relatively healthy casserole, and I say “relatively healthy” because the breadcrumbs and cheese add more calories than some people may like. However, mushrooms, onions, garlic, and olive oil bring many health benefits to the table.
Mushrooms are a natural source of fiber, vitamins, and minerals. Olive oil contains heart-healthy fats, and garlic is an antioxidant. You can make a dairy-free version of this recipe by swapping the mozzarella for your favorite plant-based cheese and using nutritional yeast instead of Parmesan.
Any gluten-free breadcrumbs can replace the whole-wheat breadcrumbs in the recipe. You can also make your own gluten-free breadcrumbs by cubing your bread of choice (preferably stale) and toasting it in the oven. Once toasted, give it a few pulses in a food processor or smash the cubes in a plastic bag to make crumbs.
Swap The Cheese For Delightfully Different Flavors
This mushroom casserole recipe is out-of-this-world delicious, but that doesn’t mean you can’t change things up occasionally. The simplest way to do that is by switching the cheese. While mozzarella and Parmesan give you an Italian vibe, using cheddar, Monterey Jack, or a shredded Mexican blend would make the perfect side dish to Fish Tacos.
Other yummy cheese substitutions include Gruyère, Gouda, Swiss, and provolone. For a different take on this casserole, you can mix cream cheese, ricotta, cottage cheese, or Greek yogurt into the mushrooms. Just make sure to cook your mushrooms well and drain any liquid to avoid a runny casserole.
How Do I Store Leftovers?
Some dishes are best served immediately, and this is one of them. However, leftovers are still delicious, and you can retain the crunchy topping by reheating the dish in the oven. Refrigerate any leftovers in an airtight container or covered with plastic wrap for up to 3 days. Do not freeze the leftovers, as it will affect the texture.
Serving Suggestions
Mushroom casserole goes well with so many different entrées, including Baked Haddock, Chicken And Potatoes, and Beef And Pork Meatloaf. For a different take on a pre-Thanksgiving meal, serve this casserole alongside some Air-Fryer Turkey Breast and Roasted Green Beans. Want to round out the meal with an unforgettable dessert? These Pumpkin Spice Paleo Magic Cookie Bars are the perfect ending to a holiday spread.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 1 pound sliced mushrooms such as cremini or baby bella
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup mozzarella cheese grated
- 1/4 cup Parmesan cheese, grated
- 1/2 cup whole-wheat breadcrumbs
Instructions
- Preheat oven to 350°F. In a large skillet, heat the olive oil over medium heat. Add onions and sauté until translucent, about 5 minutes.
- Add garlic and mushrooms, and season with thyme, salt, and pepper. Cook until mushrooms are tender, about 7 minutes.
- In a small bowl, combine mozzarella and Parmesan cheese.
- Transfer the sautéed mushroom mixture into a greased baking dish.
- Sprinkle evenly with the cheese mixture and breadcrumbs.
- Bake in the preheated oven for 20 minutes or until the top is golden and bubbly.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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