Portabella Mushroom & Broccoli Casserole
A creamy and hearty Portabella Mushroom & Broccoli Casserole, perfect for cozy dinners or as a side dish.
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
- ½ tsp dried thyme
- ½ tsp black pepper
- ½ tsp salt
- ¼ cup breadcrumbs optional
Instructions
- Preheat your oven to 375°F (190°C).
- Steam broccoli florets for 3–4 minutes until slightly tender. Set aside.
- In a skillet, heat olive oil over medium heat. Sauté onion and garlic until translucent.
- Add sliced mushrooms, salt, pepper, and thyme. Cook for 5 minutes, stirring occasionally.
- Sprinkle in flour and stir well. Slowly add heavy cream, cooking until sauce thickens.
- Remove from heat and mix in cheese until melted.
- Combine broccoli and mushroom mixture in a greased casserole dish. Top with breadcrumbs if desired.
- Bake for 25–30 minutes, until bubbly and golden on top.
- 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.
