Portabella Mushroom Casserole
Elevate weeknight dinners with this creamy, indulgent Portabella Mushroom Casserole—a delicious combination of rich flavors and irresistible textures baked to perfection. Featuring hearty portabella mushroom caps stuffed with a luscious blend of cream cheese, sour cream, mozzarella, Parmesan, and sautéed garlic and onions, this dish is topped with a golden, buttery panko crust for the ultimate crunch. Perfect as a main course for vegetarians or an elegant side dish, this casserole brings earthy, cheesy comfort to your table in just 45 minutes. Garnished with fresh parsley, it’s a crowd-pleasing recipe that's easy to make and full of bold, savory flavors. Whether you're looking for a new take on stuffed mushrooms or a comforting casserole to share, this dish is sure to impress.
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Recipe Information
Ingredients
- 4 large caps Portabella mushrooms
- 3 tablespoons Olive oil
- 1 medium, finely chopped Yellow onion
- 3 cloves, minced Garlic
- 6 ounces, softened Cream cheese
- 1 cup Sour cream
- 1 cup, divided Grated Parmesan cheese
- 1 cup Shredded mozzarella cheese
- 2 tablespoons, chopped Fresh parsley
- 1 cup Panko breadcrumbs
- 2 tablespoons, melted Butter
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x9-inch baking dish or equivalent casserole dish.
Clean the portabella mushrooms by gently wiping them with a damp paper towel. Remove the stems and finely chop them. Set the caps aside.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped mushroom stems, onion, and garlic. Sauté for 5-7 minutes, or until the mixture is softened and fragrant. Remove from heat and let cool slightly.
In a mixing bowl, combine the cream cheese, sour cream, 1/2 cup of Parmesan cheese, mozzarella cheese, and parsley. Fold in the sautéed mushroom mixture, and season with salt and black pepper.
Brush the reserved mushroom caps with the remaining 1 tablespoon of olive oil. Arrange them gill side up in the prepared baking dish.
Spoon the cream cheese mixture evenly into each mushroom cap, spreading it out to cover the surface.
In a small bowl, mix the panko breadcrumbs, remaining 1/2 cup of Parmesan cheese, and melted butter. Sprinkle the breadcrumb mixture over the stuffed mushroom caps.
Bake the casserole for 20-25 minutes, or until the topping is golden brown and the filling is bubbly.
Remove from the oven and let cool for 5 minutes before serving. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
2690 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 221.4 g | 284% | |
| Saturated Fat | 114.7 g | 574% | |
| Polyunsaturated Fat | 7.2 g | ||
| Cholesterol | 513 mg | 171% | |
| Sodium | 5716 mg | 249% | |
| Total Carbohydrate | 100.9 g | 37% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 40.1 g | ||
| Protein | 98.1 g | 196% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 2252 mg | 173% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 2268 mg | 48% | |
*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.
