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Portabella Mushroom & Broccoli Casserole
Kathie Clane

Portabella Mushroom & Broccoli Casserole

A creamy and hearty Portabella Mushroom & Broccoli Casserole, perfect for cozy dinners or as a side dish.
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Prep Time 15 minutes
Cook Time 30 minutes
Additional Time 10 minutes
Total Time 55 minutes
Course: Uncategorized
Cuisine: American
Calories: 455
Ingredients Method Notes

Ingredients
  

  • 2 large Portabella mushrooms sliced
  • 2 cups broccoli florets
  • 1 cup shredded cheddar cheese
  • 1 cup heavy cream or non-dairy alternative
  • 2 cloves garlic minced
  • 1 small onion finely chopped
  • 2 tbsp olive oil
  • 1 tbsp all-purpose flour
  • 1/2 tsp dried thyme
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 1/4 cup breadcrumbs optional

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. Steam broccoli florets for 3–4 minutes until slightly tender. Set aside.
  3. In a skillet, heat olive oil over medium heat. Sauté onion and garlic until translucent.
  4. Add sliced mushrooms, salt, pepper, and thyme. Cook for 5 minutes, stirring occasionally.
  5. Sprinkle in flour and stir well. Slowly add heavy cream, cooking until sauce thickens.
  6. Remove from heat and mix in cheese until melted.
  7. Combine broccoli and mushroom mixture in a greased casserole dish. Top with breadcrumbs if desired.
  8. Bake for 25–30 minutes, until bubbly and golden on top.
  9. Let cool for 10 minutes before serving.

Notes

  • This casserole is freezer-friendly—just thaw and reheat in the oven when needed.
  • Pair with a crisp white wine for a complete meal.