This Stuffed Mushroom Casserole Is a Dinner Win

This Stuffed Mushroom Casserole Is a Dinner Win

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Elizabeth Licata
Oct 24, 2018
(Image credit: Peas and Crayons)

Kitchn's Delicious Links column highlights recipes we're excited about from the bloggers we love. Follow along every weekday as we post our favorites.

If you love stuffed mushrooms then you need to try this "unstuffed" mushroom casserole as a side dish or entrée. This cheesy, garlicky mushroom casserole from Peas and Crayons is designed to have all the flavor of stuffed mushroom caps, but in one giant, easy-to-cook dish. It has all the cheese, breadcrumbs, and seasonings that make stuffed mushrooms so great, but it's a lot easier to make, because it entirely skips the part where you have to fill a million mushroom caps with hot stuffing, one at a time.

Instead, the mushrooms are sautéed with onions and garlic until they're golden and tender. Then they're just mixed with a blend of cheese, Italian seasonings, and breadcrumbs, and the whole thing is put in the oven and allowed to cook like a casserole, until it's golden-brown and has a gorgeous crust on top.

This is basically what would happen if you took a big platter of stuffed mushrooms, chopped them up, and put them in the oven. That actually sounds like a good thing to do if you happen to wind up with a bunch of leftover stuffed mushroom caps after a party, but in this recipe, you get to skip the stuffed-cap phase entirely, which saves a lot of time. (If you really want to save time, you can even use pre-sliced mushrooms.) And if you add a bit of sour cream before serving, you basically have a really nice, vegetarian Stroganoff.

Get the Recipe: Stuffed Mushroom Casserole from Peas and Crayons

(Image credit: Andrea Monzo)
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