Mushroom Casserole – Food Faith Fitness

Move over, green beans; it’s time for mushrooms to shine in this delicious Mushroom Casserole recipe.

Have you ever seen a recipe and wondered, “Why have I never made anything like this before?” That’s precisely what happened to me with this mushroom casserole recipe. Mind you, I ALWAYS have mushrooms in my refrigerator. I use them in salads, soups, stews, pasta sauce, sautéed, and any other way imaginable. They’ve even gone into other casseroles but have never been the starring ingredient.

Until now!

Giving mushrooms the leading role in a dish is easy, especially with the many varieties you can find in stores these days. I often find myself looking up how to use the various types that I’ve never prepared before.

This casserole is the perfect recipe for experimentation with different mushrooms. You’ll love its hearty taste and earthy aromas. I hope you have as much fun making and eating it as I have.

Is This Mushroom Casserole Healthy?

This recipe provides a relatively healthy casserole side dish for your meals. I say relatively healthy because the breadcrumbs and cheese add a bit more calories than some people like. However, mushrooms, onions, garlic, and olive oil bring many health benefits.

Mushrooms are a natural source of fiber, vitamins, and minerals. Olive oil contains healthy fats, and garlic is said to be anti-inflammatory. You can make a dairy-free version of this recipe by swapping the mozzarella for your favorite plant-based cheese and using nutritional yeast instead of Parmesan cheese.

Any gluten-free breadcrumbs can replace the whole-wheat breadcrumbs in the recipe. You can make your own gluten-free breadcrumbs by cubing bread (preferably stale) and toasting it in the oven. Once toasted, give it a few pulses in a food processor or smash the cubes in a Ziploc bag (remove the air) to make crumbs.

Swap The Cheese For Delightfully Different Taste Sensations

This mushroom casserole recipe is out-of-this-world delicious, but that doesn’t mean you can’t change things up occasionally. The simplest way to do that is by switching the cheese. While mozzarella and Parmesan give you a cheesy, Italian vibe, using cheddar, Monterey Jack, or a shredded Mexican blend will have you feeling south of the border in no time. It’s a perfect side dish to Fish Tacos.

Other yummy cheese substitutions include Gruyère, Gouda, Swiss, and provolone. For a different take on this casserole, you can mix cream cheese, ricotta, cottage cheese, or Greek yogurt into the mushrooms. Just make sure to cook your mushrooms well and drain any liquid to avoid a runny casserole.

INGREDIENTS

• 2 tablespoons olive oil
• 1 pound sliced mushrooms (such as cremini or baby bella)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1/2 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1 cup grated mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/2 cup whole wheat breadcrumbs

INSTRUCTIONS

Sauté

Cook onions, garlic, and mushrooms with seasonings.

Assemble

Layer ingredients in a baking dish.

Bake

Bake until golden and bubbly.

Devour!

FAQs & Tips

Serving Suggestions

Mushroom casserole goes well with many entrées, including Baked Haddock, Chicken-And-Potatoes, and Beef-And-Pork Meatloaf. For a different take on a pre-Thanksgiving meal, serve it with Air-Fryer Turkey Breast and Roasted Green Beans. Add my new favorite dessert, Pumpkin Spice Paleo Magic Cookie Bars, for a perfect ending to a delicious meal.