Save This Recipe
Just drop your email here and We'll send it right away!
There was a Wednesday night last fall when I opened my fridge to a modest stash: a handful of cremini mushrooms, a small pour of cream, and a lone block of cheddar. It felt more like a puzzle than a meal. But curiosity won. I tossed those bits into a baking dish, gave them a hearty shake of breadcrumbs and herbs, and let the oven work its mojo. By the time I peeked through the glass, I was staring at a golden, bubbly wonder—rich, savory, and oddly comforting.
Since that happy accident, this casserole has become my go-to. It works as a side with roast chicken, a meatless main with a crisp green salad, or a potluck showstopper. Honestly, there’s something joyful about how tender mushrooms, velvety cream, and stretchy cheese meld under a crunchy, buttery cap—fancy feel, zero fuss. Seriously, can supper get better than that? Every time someone gets a taste, they ask for the recipe (and usually snag seconds).
Why You’ll Love It
- Creamy Comfort: Each bite holds a silky swirl of cream and cheese, hugging the mushrooms like a cozy blanket.
- Speedy Prep: A simple toss, layer, and bake routine that even the most rushed cook can handle.
- Flavor Flex: Mix cheddar, Parmesan, mozzarella or even Gruyère—tailor the blend to your taste.
- Crunch Contrast: Golden breadcrumbs on top give a satisfying snap against the molten inside.
Timing and Servings
Prep Time: 10 minutes
Bake Time: 25–30 minutes
Serves: 6 readers-turned-fans, or 4 real kitchen daredevils with hearty appetites.
It’s one of those rare dishes that doesn’t punish you: 10 minutes of fuss for an oven melody that fills the house with cozy aromas. And since it scales easily, double the batch for a gathering or halve it when you’re flying solo.
Ingredients
- 1 lb (450 g) button or cremini mushrooms, sliced
- 1 Tbsp olive oil
- 1 tsp garlic powder
- 1 tsp dried thyme (or 1½ tsp fresh, chopped)
- ½ tsp kosher salt
- ¼ tsp black pepper, freshly ground
- 1 cup (100 g) sharp cheddar, shredded
- ½ cup (50 g) Parmesan, grated
- 1 cup (240 ml) heavy cream (or half-and-half)
- 2 Tbsp unsalted butter, melted
- ½ cup (50 g) breadcrumbs (or crushed pork rinds for low-carb)
- 2 Tbsp fresh parsley, chopped for garnish
Directions
- Preheat your oven to 375°F (190°C) and grease a 9×13-inch dish with a bit of oil or cooking spray.
- In a roomy bowl, give the mushrooms a good toss with olive oil, garlic powder, thyme, salt, and pepper so every slice gets some love.
- Spread the seasoned mushrooms in the dish, leaving behind any excess oil at the bottom of the bowl.
- Layer the cheddar and Parmesan over the top, aiming for even coverage—no cheesy hotspots.
- Slowly pour in the cream, letting it thread between mushrooms and cheese, creating a lush sauce.
- Combine melted butter and breadcrumbs in a small bowl; stir until each crumb glows with butter.
- Scatter that breadcrumb mix over the casserole, covering every cheddary nook.
- Bake for 25–30 minutes, or until the top turns a rich gold and the sauce bubbles at the edges.
- If you crave extra crunch, switch to broil and toast for 2–3 minutes—just watch closely so it doesn’t scorch.
- Let it rest for 5 minutes; the sauce firms up for cleaner scoops. Finish with parsley and dig in.
Variations
- Greens Boost: Stir in a handful of spinach or kale for color and vitamins.
- Spicy Twist: Mix ¼ tsp red pepper flakes into the breadcrumbs for a gentle jolt.
- Cheese Swap: Try mozzarella for stretch, Gruyère for nutty depth, or blue cheese for a tangy kick.
- Herb Mix: Experiment with rosemary, basil, or oregano if thyme’s not your jam.
- Gluten-Free: Skip breadcrumbs or swap in chopped nuts like almonds or pecans for a crunch with heft.
- Allium Add-In: Sauté shallots or leeks first for a sweet, oniony layer of flavor.
Storage & Reheating Tips
This casserole often tastes even better the next day, once flavors have mellowed and merged. If you’re planning ahead, cover and chill in the fridge—good for up to 3 days. And if you ever find a forgotten container at the back of the fridge, do as I do and set a little alert on your phone.
For longer naps, wrap tightly in plastic and foil or tuck into a freezer container; it’ll stay happy for about a month. When it’s time to reheat, an oven set at 350°F (175°C) for 10–15 minutes brings back that crisp top and bubbly inside. No oven? Microwave on medium in 30-second bursts, adding a splash of cream or milk if the sauce seems shy.
FAQs
Can I use mixed mushrooms? Absolutely. A blend of shiitake, portobello and oyster mushrooms ramps up the earthiness and adds visual flair.
Is this vegetarian? Yes, as long as your cheeses are rennet-free. For a vegan take, swap in plant-based creams and vegan cheese—you won’t miss a thing.
Why isn’t my topping crisp? A soggy cap often means the butter and crumbs were too damp or uneven. Give it a few minutes under the broiler next time.
My sauce feels too thin—what gives? If the cream pools more than it clings, sprinkle a bit more cheese or let the dish bake uncovered for the last 5 minutes to reduce. Using full-fat cream helps the sauce set beautifully.
Can I prep ahead? Totally. Season your mushrooms and make the breadcrumb mix a day ahead, then assemble just before baking for peak texture.
Conclusion
Honestly, this casserole makes me smile every single time—creamy, savory, with that golden crunch that feels like a reward for getting dinner on the table. It’s the kind of recipe you’ll lean on when you need a little uplift, when friends pop in unannounced, or when you simply want something that feels indulgent without a ton of fuss. And if you’re eyeing your calendar and wanting a smart office-lunch contribution, this one travels well and freezes without complaint. Next time you’re staring at those mushrooms and cheese in your fridge, remember: a few simple steps can lead to a memorable, melt-in-your-mouth dish. Give it a whirl—you might just have a new favorite on repeat.
Baked Cheesy Mushrooms Casserole
Ingredients
- 1 lb button mushrooms sliced
- 1 tbsp olive oil for seasoning
- 1 tsp garlic powder for seasoning
- 1 tsp dried thyme for seasoning
- 1/2 tsp salt to taste
- 1/4 tsp black pepper to taste
- 1 cup shredded cheddar cheese for topping
- 1/2 cup grated Parmesan cheese for topping
- 1 cup heavy cream for creamy sauce
- 2 tbsp unsalted butter melted, for breadcrumb topping
- 1/2 cup breadcrumbs optional, for crispy topping
- 1 fresh parsley chopped, for garnish
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- In a mixing bowl, combine sliced mushrooms with olive oil, garlic powder, thyme, salt, and pepper. Toss to coat the mushrooms evenly.
- Spread the seasoned mushroom mixture evenly across the bottom of the prepared baking dish.
- Sprinkle shredded cheddar and grated Parmesan cheese evenly over the mushrooms, creating a cheesy layer.
- Pour the heavy cream evenly over the mushrooms and cheese, which will form a creamy sauce as it bakes.
- In a separate bowl, combine melted butter with breadcrumbs, stirring until well mixed. Sprinkle this breadcrumb mixture over the top of the casserole.
- Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the sauce is bubbling around the edges.
- For an extra crispy topping, broil the casserole for an additional 2-3 minutes after baking. Watch closely to avoid burning.
- Let the casserole rest for a few minutes. Garnish with freshly chopped parsley before serving.