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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