Stuffed Mushroom Casserole

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Enjoy the comforting flavors of stuffed mushrooms, rich and cheesy with a golden panko crust, in an easy casserole side that will complete any holiday meal!

Our Holiday 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. Stuffed Mushroom Casserole will be at home on your holiday table along with other classics like Green Bean Casserole and Baked Mac and Cheese that make holiday entertaining easy!

Stuffed Mushroom Casserole in baking dish


Stuffed Mushrooms are always the first appetizer at a party to disappear! This Stuffed Mushroom Casserole has all the rich, savory flavors of stuffed mushrooms, including the contrast of a creamy cheesy inside with a golden breadcrumb crust. And there’s no need to prepare individual bites for each serving!

mushrooms in baking dish

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. Try using chopped portobellos, shitaki, or oyster mushrooms to introduce more delicate or exotic flavors.

Stuffed Mushroom Casserole in baking dish before baking

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.

Stuffed Mushroom Casserole in baking dish

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!


Stuffed Mushroom Casserole serving on plate


  • 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.

Stuffed Mushroom Casserole in baking dish



  • Serve: Stuffed Mushroom Casserole can be served 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 Stuffed Mushroom Casserole in the freezer for up to 3 months.

Stuffed Mushroom Casserole in baking dish

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Stuffed Mushroom Casserole

Stuffed Mushroom Casserole is rich and cheesy with a golden-brown crunchy panko crust, in an easy casserole side that will complete any holiday meal!
Yield 8
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Side Dish
Cuisine Vegetarian
Author Sabrina Snyder


  • 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


  • 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.


Calories: 298kcal | Carbohydrates: 15g | Protein: 10g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 64mg | Sodium: 664mg | Potassium: 511mg | Fiber: 1g | Sugar: 4g | Vitamin A: 697IU | Vitamin C: 1mg | Calcium: 204mg | Iron: 1mg

Stuffed Mushroom Casserole collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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  1. 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.