This mushroom casserole is the ultimate side dish. The tender, caramelized mushrooms are cooked in the perfect blend of seasonings and baked under a layer of melted cheese. Every bite will leave you wanting more, and this might be the best veggie side dish you ever have!
This mushroom casserole is anything but your average mushroom recipe. It takes all the flavors of stuffed mushrooms and transforms them into a rich and hearty side dish loaded with flavor.
It's the perfect thing to serve with any weeknight dinner, and it doubles as an impressive side if you're hosting and need something everyone will love. It also makes for one of the best Thanksgiving casseroles!
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Why You'll Love This Recipe
Customizable. This mushroom casserole tastes perfect when made exactly as is, but there's plenty of room to customize it as much as you'd like. You can use different cheeses, add meat, or switch up the seasonings to make it uniquely yours.
It's delicious. The mushrooms are cooked low and slow until they're nicely caramelized and melt-in-your-mouth tender. Then, they're mixed with the perfect blend of seasonings and baked in the oven for an even better texture.
Best mushroom recipe. Even people who don't typically like mushrooms love this mushroom casserole. It's been a hit at every family dinner and get-together I've made it for, and I know it'll be a hit in your house too!
Ingredients You'll Need
- Baby Bella mushrooms- or any baby mushrooms.
- White mushrooms- or any mushrooms you want, sliced into smaller pieces.
- Olive oil- for cooking.
- Garlic cloves- for a savory flavor.
- Shredded cheese- I used finely shredded mozzarella cheese.
- Dried thyme- for some herb flavor to compliment the natural mushroom flavor.
- Black pepper and salt- for more flavor.
- Vegetable broth- vegetable stock works too.
- Fresh parsley- for garnish.
How To Make Mushroom Casserole
Step 1: Prep work. Preheat the oven to 400°F (200°C) and spray a baking dish with nonstick cooking spray or melted butter, then set aside. Next, chop the mushrooms into equal-sized pieces.
Step 2: Cook the mushrooms. Heat olive oil in a large deep skillet over medium heat. Then, add the sliced mushrooms and let them fry for 5 minutes.
Step 3: Add the vegetable broth. Slowly add vegetable broth and continue cooking, stirring occasionally, until the liquid evaporates and the mushrooms have turned lightly golden brown and softened.
Step 4: Add the seasonings. To the skillet, add garlic, dried thyme, salt, and pepper. Mix well to coat the mushrooms in all of the seasonings.
Step 5: Assemble the casserole. Transfer the mushroom mixture to the prepared baking dish. Sprinkle the casserole evenly with shredded cheese.
Step 6: Bake and serve. Bake the casserole for about 15 minutes or until the cheese has melted. Then, remove it from the oven and sprinkle the fresh parsley on top to finish it off. Enjoy!
This mushroom casserole is absolutely delicious with Italian dishes like this parmesan crusted chicken, Johnny Marzetti casserole, or these crispy fried red tomatoes. It also goes really well with some other sides, like this Olive Garden salad and jalapeno corn casserole.
How To Store This Casserole
In the fridge: Transfer any leftovers to an airtight container and store it in the fridge for up to 5 days.
In the freezer: Allow leftover casserole to cool completely, then transfer it to a freezer-safe container and freeze for up to 4 months.
Reheating: I like to put the leftovers back into a baking dish and bake at 350°F for 10 minutes. You can also heat leftovers on the stovetop in a large skillet set to medium-high heat until warm. I don't recommend using the microwave because it will make the mushrooms mushy.
Frequently Asked Questions
Can I make this casserole ahead of time?
Yes! This is a great make-ahead casserole. After you bake it, let the casserole cool, and then cover the dish with a lid or tightly with plastic wrap or aluminum foil. Then store in the fridge for a few days, and when you're ready to serve, just heat it up quickly in the oven.
What are the best mushrooms to use?
I like to use baby bellas and white mushrooms. Crimin mushrooms and brown mushrooms are two other great options to try.
What is the best cheese to use?
I like to use mozzarella but shredded white cheddar, shredded gruyere cheese, an Italian cheese blend, or shredded parmesan cheese will all work really well.
More Recipes To Make Next
- Cheesy cauliflower
- Artichoke casserole
- Tomato casserole
- Mixed vegetable casserole
- Fried oyster mushrooms
- Red Lobster stuffed mushrooms
- 16 oz. baby Bella mushrooms
- 16 oz. white mushrooms
- 4 tbsp. olive oil
- 1 garlic cloves
- 1 cup shredded cheese
- 1 tsp. dried thyme
- ½ tsp. black pepper
- 1 tsp. salt
- 2 cups vegetable broth
- Fresh parsley, for garnish
- Preheat the oven to 400°F. Chop the mushrooms.
- Heat the olive oil in a large deep skillet over medium heat. Add the mushrooms and fry them for 5 minutes.
- Slowly add vegetable broth and cook until all the liquid evaporates, and the mushrooms have turned lightly golden and softened.
- Add garlic, dried thyme, salt and pepper.
- Pour the mushrooms into your baking casserole. Sprinkle with the shredded cheese.
- Bake in the preheated oven until your cheese has melted, about 15 minutes.
- Sprinkle with the chopped parsley and enjoy.
Serving Size:1 cup
Amount Per Serving: Calories: 161Total Fat: 13.5gSaturated Fat: 3.5gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 20mgSodium: 804mgCarbohydrates: 6gFiber: 1gSugar: 2gProtein: 9g