When it comes to party appetizers, stuffed mushrooms have to be one of our favorites. Earthy, buttery mushrooms filled with creamy cheese and topped off with crispy bread crumbs… what’s not to love? They grace every food table at our family gatherings and are typically the first thing to go.
Really, the only thing we don’t love about this classic app is the assembly. So when we came across a recipe for a Stuffed Mushroom Casserole we knew we had to try it!
2 Tablespoons extra virgin olive oil
1.5 pounds white mushrooms
Salt and pepper to taste
4 cloves of garlic, minced
6 ounces cream cheese
½ cup grated mozzarella
¾ cup bread crumbs
½ cup grated parmesan
3 tablespoons fresh parsley
1 ½ tablespoons butter, melted
Preheat oven to 350 degrees F.
Add olive oil to a large skillet and bring to medium heat.
Quarter mushrooms and add to skillet with salt and pepper to taste. Saute until mushrooms have softened and most of the water has cooked off, approximately 7-9 minutes.
Add garlic to skillet and cook until fragrant, approximately 1 minute.
Stir in cubed cream cheese until mushrooms are evenly coated.
Remove skillet from heat and mix in mozzarella, ½ C. panko, and ¼ parmesan.
Once combined, transfer mixture to a greased 8×8 baking dish.
In a small bowl, combine parsley, melted butter, remaining cheese, and panko. Sprinkle mixture on top of the mushrooms.
Bake until panko is golden, 25-30 minutes.