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Stuffed Mushroom Casserole

When it comes to party appetizers, stuffed mushrooms have to be one of our favorites. Earthy, buttery mushrooms filled with creamy cheese and topped off with crispy bread crumbs… what’s not to love? They grace every food table at our family gatherings and are typically the first thing to go.

Really, the only thing we don’t love about this classic app is the assembly. So when we came across a recipe for a Stuffed Mushroom Casserole we knew we had to try it!

Stuffed Mushroom Casserole in pan
Stuffed Mushroom Casserole on plate

All the flavors and textures of your beloved stuffed mushrooms in one super simple casserole. It’s a dream come true.

You’ll find all the standard ingredients like cream cheese, garlic, and plenty of breadcrumbs and cheese. We used white mushrooms for this recipe, but you could definitely mix up the mushroom type and even do a little mix and matching.

Mushroom Casserole
Mushroom Casserole

You’re going to start out by sauteing the mushrooms in a skillet to cook off some of the extra moisture (no one wants a soggy casserole). From there, you’ll toss in the garlic to really meld those flavors together and then stir in one of the most delicious parts of the flavor equation: cream cheese. Once you’ve combined that mixture, all you have to do is add the final cheese and layer it all up in your casserole dish. We’ve used an 8×8 dish here, but you could easily double the recipe for a larger crowd and use a 9×13 dish. Considering how this one went over with my family, doubling might be the way to go!

No matter the occasion, you can’t go wrong with this stuffed mushroom casserole. We might not go back to the traditional assembly after seeing just how easy this version is!

Stuffed Mushroom Casserole in pan

Serves 7-9

20m prep time

30m cook time

Rated 4.6 out of 5
Rated by 48 reviewers
  • 2 Tablespoons extra virgin olive oil
  • 1.5 pounds white mushrooms
  • Salt and pepper to taste
  • 4 cloves of garlic, minced
  • 6 ounces cream cheese
  • ½ cup grated mozzarella
  • ¾ cup bread crumbs
  • ½ cup grated parmesan
  • 3 tablespoons fresh parsley
  • 1 ½ tablespoons butter, melted
  1. Preheat oven to 350 degrees F.
  2. Add olive oil to a large skillet and bring to medium heat.
  3. Quarter mushrooms and add to skillet with salt and pepper to taste. Saute until mushrooms have softened and most of the water has cooked off, approximately 7-9 minutes.
  4. Add garlic to skillet and cook until fragrant, approximately 1 minute.
  5. Stir in cubed cream cheese until mushrooms are evenly coated.
  6. Remove skillet from heat and mix in mozzarella, ½ C. panko, and ¼ parmesan.
  7. Once combined, transfer mixture to a greased 8x8 baking dish.
  8. In a small bowl, combine parsley, melted butter, remaining cheese, and panko. Sprinkle mixture on top of the mushrooms.
  9. Bake until panko is golden, 25-30 minutes.

Recipe adapted from

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