Light Mushroom Casserole
Indulge in the comforting flavors of this Light Mushroom Casserole, a wholesome and satisfying dish that’s perfect for both weeknight dinners and special gatherings. Made with tender white or cremini mushrooms, caramelized onions, and a creamy blend of low-fat sour cream and mozzarella cheese, this casserole delivers rich, earthy flavors without being heavy. The crispy panko breadcrumb topping, infused with melted butter and olive oil, adds a delightful crunch to every bite, while fresh parsley provides a refreshing burst of flavor. Ready in just 45 minutes, this easy, vegetarian casserole is a crowd-pleaser that balances indulgence with a lighter twist. Serve it as a main course or a versatile side dish to elevate any meal.
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Recipe Information
Ingredients
- 450 grams Fresh white or cremini mushrooms
- 2 tablespoons Olive oil
- 1 medium Yellow onion, finely diced
- 2 cloves Garlic cloves, minced
- 120 grams Low-fat sour cream
- 100 grams Shredded mozzarella cheese
- 2 tablespoons Fresh parsley, finely chopped
- 60 grams Panko breadcrumbs
- 2 tablespoons Butter, melted
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 190°C (375°F).
Clean the mushrooms using a damp paper towel and slice them thinly.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until translucent.
Stir in the minced garlic and cook for another 30 seconds, or until fragrant.
Add the sliced mushrooms to the skillet. Cook for about 6-8 minutes, stirring occasionally, until the mushrooms release their moisture and start to brown.
Season the mushroom mixture with salt and black pepper. Stir to combine, then remove the skillet from heat.
In a mixing bowl, combine the cooked mushrooms and onions with the low-fat sour cream, shredded mozzarella cheese, and fresh parsley.
Transfer the mixture into a lightly greased casserole dish, spreading it out evenly.
In a small bowl, mix the panko breadcrumbs with the melted butter and the remaining 1 tablespoon of olive oil. Sprinkle this mixture evenly over the casserole to form a crispy topping.
Place the casserole dish in the preheated oven and bake for 20-25 minutes, or until the top is golden brown and bubbling.
Remove from the oven and let it cool for 5 minutes before serving. Garnish with a little extra parsley, if desired.
Nutrition Facts
Calories |
1346 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.2 g | 108% | |
| Saturated Fat | 37.9 g | 190% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 173 mg | 58% | |
| Sodium | 3563 mg | 155% | |
| Total Carbohydrate | 90.8 g | 33% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 23.8 g | ||
| Protein | 58.2 g | 116% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 1062 mg | 82% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 2125 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
