Stuffed Mushroom Casserole is rich, cheesy, and topped with a golden-brown, crispy crust—the ultimate side dish for your holiday gatherings!
My Holiday Casserole recipes are so popular because they come together easily with common ingredients, and will wow a crowd with all the comforting flavors of home cooking. This dish will be at home on your holiday table along with other classics like Green Bean Casserole and Sweet Potato Casserole that make holiday entertaining easy!
Why You’ll Love This Side?
- Rich and cheesy- this turns simple mushrooms into an indulgent side dish.
- Crunchy, golden panko topping adds a delicious texture contrast to the creamy mushroom filling.
Sabrina’s Stuffed Mushroom Casserole Recipe
Stuffed Mushrooms are always the first appetizer at a party to disappear! This casserole delivers all the deep, savory comfort of classic stuffed mushrooms, with a rich, velvety center and a perfectly crisp, golden top that gives you that irresistible contrast in every bite. And there’s no need to prepare individual bites for each serving!
Recipe Card
Ingredients
- 8 tablespoons unsalted butter , divided
- 1 1/2 pounds crimini mushrooms , quartered
- 1 teaspoon Kosher salt
- 1/2 teaspoon coarse ground black pepper
- 3 cloves garlic , finely chopped
- 8 ounces cream cheese
- 1/2 cup sour cream
- 1/2 cup shredded mozzarella
- 1 1/2 cups panko breadcrumbs
- 1/2 cup grated Parmesan
Instructions
- Preheat oven to 350 degrees.
- Add 4 tablespoons of butter to a large skillet on medium high heat.
- Add mushrooms, salt and pepper and cook, stirring occasionally, until mushrooms are seared and browned, about 6-8 minutes.
- Add in garlic and stir until fragrant.
- Turn off heat and spoon mushrooms into a 2-quart baking dish.
- In a large bowl mash together the remaining butter, cream cheese, sour cream, mozzarella, panko and parmesan cheese.
- Add the mixture to the top of the mushrooms in small pieces.
- Bake for 30-35 minutes until the top is golden brown.
Nutrition
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Note from Sabrina
I like to sauté the mushrooms until they’re nicely browned and most of their moisture has cooked off before adding them to the casserole. This keeps the filling from becoming watery and gives the mushrooms a deeper, richer flavor.
Table of contents
About this Recipe
For this easy casserole, buttery, garlicky mushrooms are topped with a 3 cheese panko crust. The fun part of this casserole is that you can try using various kinds of mushrooms, since you’ll be quartering them to sauté before assembling the dish. You won’t need to worry about them being a size or shape that lends itself to stuffing. I’ve even mixed different types of mushrooms together. Try using chopped portobellos, shitaki, or oyster mushrooms to introduce more delicate or exotic flavors.
Can this be made ahead of time?
Like many holiday sides, Stuffed Mushroom Casserole can be made ahead and reheated to crisp up the topping prior to serving. Make it within 24 hours of when you plan to serve, let it cool completely, then cover the baking dish and refrigerate. Reheat in a 350 degree oven for about 20 minutes until heated through.
Pairing Suggestions
Stuffed Mushroom Casserole is the perfect easy side to accompany those special holiday roasts, like No-Baste Roast Turkey or Honeybaked Ham (Copycat). Serve them alongside Candied Sweet Potatoes and Perfectly Easy Dinner Rolls for a holiday meal to remember!
How to Store
- Serve: Stuffed Mushroom Casserole can be left at room temperature for up to 2 hours.
- Store: Let cool completely, cover tightly, and store in the refrigerator for up to 4 days.
- Freeze: You can keep this recipe in the freezer for up to 3 months.
Variations
- Cheese: Replace half or all of the mozzarella with a stronger flavored cheese such as gorgonzola, gouda, or white cheddar. Or use goat cheese in place of the cream cheese for a tangier taste.
- Seasonings: Add 1 teaspoon of dried or 1 tablespoon of fresh herbs such as sage, thyme, parsley, or basil. Or add ½ teaspoon of red pepper flakes to lend a touch of heat.
- Veggies: Add some extra green veggies by wilting in 2 cups of fresh spinach or kale to the mushroom mixture right before adding the garlic. Or try 1 cup of chopped steamed broccoli.
- Mushrooms: Since you are chopping the mushrooms, you can use various kinds such as shitaki, chopped portobellos, or chanterelles to add a richer mushroom flavor, or white button mushrooms for a milder flavor. Try mixing 2-3 different types; many grocers sell packs that include a variety.
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Delicious and has a great texture ! Perfect dish for holiday meals ?
So glad you enjoyed the recipe! Thank you for the five stars!
I made this recipe using portobello mushrooms and didn’t add any off the suggested spices or cheeses and it turned out wonderfully! I will be making this again.
What kind of comment is this, lmao?! I didn’t use the “suggested” cheese or the spices??? So your version of STUFFED mushroom CASSEROLE combines butter, portobellos (also not as listed) and breadcrumbs. And you thought this comment would be helpful to anyone? People are ridiculous.
I made the recipe as written, WITH the cheese and spices and it was fantastic! Thank you for sharing, I’ll be making this for holiday gatherings for sure!