Active Time:35 minsTotal Time:1 hrServings:6Jump to Nutrition Facts
Active Time:35 minsTotal Time:1 hrServings:6
Active Time:35 mins
Active Time:
35 mins
Total Time:1 hr
Total Time:
1 hr
Servings:6
Servings:
6
Jump to Nutrition Facts
Jump to recipe
What Variety of Mushrooms Can I Use?
Do You Bake This Casserole Covered or Uncovered?
Casseroles that are made with cooked ingredients are typically baked uncovered. This allows moisture to be released to prevent the casserole from getting too soggy. Baking the casserole uncovered also helps crisp and brown the surface. We cook the mushrooms in a large skillet to release some of their moisture, then the casserole is baked uncovered until bubbling and the panko breadcrumb mixture is browned and crispy.
What to Serve with Parmesan Mushroom Casserole
This simple side dish can be prepared for a holiday meal or a weeknight dinner and pairs well with many main dishes, includingGarlic Roasted Salmon & Brussels SproutsandHerb-Roasted Turkey Breast with Garlic.
The mushroom casserole can also be the main course when paired withCouscous & Chickpea Salad,Apple-Cranberry Spinach Salad with Goat Cheese, orFarro Salad with Arugula, Artichokes & Pistachios.
Cook Mode(Keep screen awake)
Ingredients
¼cupextra-virgin olive oil plus1tablespoon,divided
1cupchopped onion
3clovesgarlic, minced
3tablespoonsall-purpose flour
¾teaspoonsalt
½teaspoonground pepper
½cupsour cream
¼cupParmesan cheese plus1tablespoon,divided
¼cupchopped fresh parsley plus1tablespoon,divided
1tablespoonlemon juice
¼cuppanko breadcrumbs
DirectionsPreheat oven to 350°F. Coat an 8-inch-square baking dish with cooking spray.Heat 1/4 cup oil in a large skillet over medium heat. Add onion and cook, stirring, until soft and starting to brown, about 3 minutes. Add garlic and cook, stirring, for 1 minute. In batches, add mushrooms, stirring and allowing them to cook down a bit before adding another handful, until they’ve lost their opaqueness but some liquid is still in the pan. Sprinkle flour, salt and pepper over the vegetables and cook, stirring, until thickened, 1 to 2 minutes. Remove from heat and stir in sour cream, 1/4 cup Parmesan, 1/4 cup parsley and lemon juice. Transfer to the prepared baking dish.Combine panko and the remaining 1 tablespoon each oil, Parmesan and parsley in a small bowl; mix with your fingers until well blended. Sprinkle the topping evenly over the mushroom mixture. Bake until bubbling and the breadcrumbs are lightly browned, 20 to 25 minutes.Photography / Brie Passano, Styling / Sammy Mila / Holly RaibikisEquipment8-inch-square baking dishTo make aheadPrepare through Step 2 and refrigerate for up to two days. Let stand at room temperature while the oven preheats.Originally appeared: EatingWell.com, December 2021
Directions
Preheat oven to 350°F. Coat an 8-inch-square baking dish with cooking spray.Heat 1/4 cup oil in a large skillet over medium heat. Add onion and cook, stirring, until soft and starting to brown, about 3 minutes. Add garlic and cook, stirring, for 1 minute. In batches, add mushrooms, stirring and allowing them to cook down a bit before adding another handful, until they’ve lost their opaqueness but some liquid is still in the pan. Sprinkle flour, salt and pepper over the vegetables and cook, stirring, until thickened, 1 to 2 minutes. Remove from heat and stir in sour cream, 1/4 cup Parmesan, 1/4 cup parsley and lemon juice. Transfer to the prepared baking dish.Combine panko and the remaining 1 tablespoon each oil, Parmesan and parsley in a small bowl; mix with your fingers until well blended. Sprinkle the topping evenly over the mushroom mixture. Bake until bubbling and the breadcrumbs are lightly browned, 20 to 25 minutes.Photography / Brie Passano, Styling / Sammy Mila / Holly RaibikisEquipment8-inch-square baking dishTo make aheadPrepare through Step 2 and refrigerate for up to two days. Let stand at room temperature while the oven preheats.
Preheat oven to 350°F. Coat an 8-inch-square baking dish with cooking spray.
Heat 1/4 cup oil in a large skillet over medium heat. Add onion and cook, stirring, until soft and starting to brown, about 3 minutes. Add garlic and cook, stirring, for 1 minute. In batches, add mushrooms, stirring and allowing them to cook down a bit before adding another handful, until they’ve lost their opaqueness but some liquid is still in the pan. Sprinkle flour, salt and pepper over the vegetables and cook, stirring, until thickened, 1 to 2 minutes. Remove from heat and stir in sour cream, 1/4 cup Parmesan, 1/4 cup parsley and lemon juice. Transfer to the prepared baking dish.
Combine panko and the remaining 1 tablespoon each oil, Parmesan and parsley in a small bowl; mix with your fingers until well blended. Sprinkle the topping evenly over the mushroom mixture. Bake until bubbling and the breadcrumbs are lightly browned, 20 to 25 minutes.
Photography / Brie Passano, Styling / Sammy Mila / Holly Raibikis
Equipment
8-inch-square baking dish
To make ahead
Prepare through Step 2 and refrigerate for up to two days. Let stand at room temperature while the oven preheats.
Originally appeared: EatingWell.com, December 2021
Rate ItPrint
Nutrition Facts(per serving)229Calories17gFat15gCarbs8gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
