Decadent, over the top and utterly baked, this Baked Cheesy Mushroom Casserole is a beautiful combination of richly cheesy, tender mushroom filling. The buttery breadcrumbs that top it impart an exquisitely creamy, crispy texture; it’s a fabulous side to any main course but a lovely cozy comfort food in its own right. (And just drizzle with a few sprigs of fresh parsley to serve, for a sprinkle of color and flavor!)
Why You’ll Love This Recipe:
Creamy and Cheesy: The cheddar, Parmesan and heavy cream coalesce to create a cheesy, rich casserole that’s as satisfying as could be.
Quick Prep: The recipe is pretty quick to prepare and has just a few ingredients.
Versatile Side Dish: This goes with a lot of different types of main courses, and it’s an excellent choice for family meals or special events.
The Texture Orgy: The crunchy breadcrumb topping balances the creamy sauce with those soft shells in an all-texture ecstasy in your mouth.
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Key Ingredients:
Button mushrooms: Button mushrooms provide a mild, tender taste, but cremini, or baby bella, mushrooms work here as well for a little bolder flavor.
Garlic Powder And Thyme: These spices have an earthy flavor that rounds out the richness of the mushrooms in a savory way that pairs really well with the creaminess.
As for Cheese: Cheddar melts nicely to gooey perfection + Parmesan: Parmesan is a great nutty topping, melted or grated.
Heavy Cream: Heavy cream, the sauce base, giving a rich, velvety texture to hold all ingredients together. For something a bit lighter, feel free to use half-and-half.
Breadcrumbs: Mixing breadcrumbs with melted butter lends a crusty finish; you can leave it out for a gluten-free dish or to lower the carbs.
Fresh Parsley: Provides a refreshing, herbaceous flavor and vibrant hue to the finished meal.
Full list of ingredients with amounts and instructions can be found in the recipe card below
Step-by-Step Instructions
Preheat the Oven:
Preheat oven to 375°F (190°C). Film a 9×13-inch baking dish with a little oil to keep it from sticking.
Season the Mushrooms:
Add the mushroom slices to a mixing bowl with olive oil, garlic, thyme, salt, and pepper. Toss until the mushrooms are well coated with the seasoning.
Layer the Dish:
Drain any excess oil from the mushroom mixture and spread evenly in the bottom of the prepared baking dish.
Add the Cheese:
Share the shredded cheddar and the grated Parmesan cheese evenly between the mushroom tops.
Pour the Cream:
Drizzle all of the heavy cream over the mushrooms and cheese in an even layer — it will become a creamy sauce as it bakes.
Make the Breadcrumb Topping:
In another bowl, stir together the melted butter and breadcrumbs until they’re fully combined. Chews needs a helping hand to get there (and to be honest, I think the crisp topping/chews are a match made in heaven), throughout the casserole.
Bake the Casserole:
Place the baking dish in the preheated oven; bake until golden brown on top and bubbling around the edges, 25 to 30 minutes.
Optional Broil:
For a crust with further crunch, broil the casserole for an additional 2 to three minutes after it comes out of the oven. Watch closely so they don’t burn.
Rest and Garnish:
Let the casserole rest for a few minutes to set. Give it a sprinkle of chopped parsley to finish.
Serving Suggestions:
This cheesy mushroom casserole complements so many main dishes. Here are a few ideas:
Grilled Chicken or Steak The casserole’s rich creaminess is nice with the smokiness of grilled meats.
Roast Beef or Pork: Serve with a hearty roast for a classic comfort-food meal.
Pasta: You can serve it alongside a simple pasta or risotto for a filling vegetarian meal.
Roasted Vegetables: Serve alongside roasted asparagus or Brussels sprouts to cut the richness.
Storage and Reheating Tips:
This casserole can be made ahead or have leftovers, and it stores well.
Refrigeration: Leftovers can be kept in an airtight container in the fridge for up to 3 days.
Freezing: If you want to freeze it, let the casserole cool completely, tightly wrap with plastic wrap and foil, and freeze for up to 1 month. (Defrost overnight in the refrigerator before reheating.)
Reheating: Reheat in the oven at 350°F (175°C) for 10-15 min, or until heated through. If the casserole has gotten too thick, add a splash of cream.
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.