I love a good recipe shortcut, and this delicious Stuffed Mushroom Casserole transforms my family’s favorite appetizer into a super easy casserole!
I hadn’t originally planned on posting this crazy awesome casserole yet but my mom made me do it!
Based off her Classic Stuffed Mushroom recipe that I’ve been making pretty much forever now, this casserole boasts all the flavor of deliciously garlicky stuffed mushrooms with the ease of toss-and-bake casserole.



  • 16 oz sliced mushrooms (button or cremini)
  • 5 TBSP unsalted butter divided
  • 1 cup finely chopped onion
  • 6 cloves garlic, smashed and minced (approx. 2 TBSP)
  • 3/4 cup grated mozzarella cheese
  • 1/4 cup grated parmesan cheese
  • 3/4 cup Italian seasoned breadcrumbs
  • salt and pepper to taste (I used a pinch of each)
  • fresh parsley to garnish


  • Pre-heat oven to 350 degrees F.
  • Clean and slice mushrooms (or use pre-sliced for a speedy shortcut!)
  • Bring a pan or skillet to medium-high heat with 1 TBSP of butter and sauté onion until translucent, then add garlic and mushrooms and cook until golden and tender, adding a little extra of butter (as needed) if the veggies start to stick.
  • Transfer veggies to a baking dish and sprinkle with cheese. Use as much or as little as you'd like here.
  • TIP: If you're using a cast iron skillet you can actually bake everything right in the skillet!
  • Melt 4 TBSP butter and combine with seasoned breadcrumbs. Mix well to coat.
  • Add about half the breadcrumbs to the mushrooms and stir slightly. Then top with the remainder.
  • Bake at 350 degrees F for 10-15 minutes or until golden and bubbly
  • Serve piping hot with your favorite main dish!