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Portabella Mushroom Casserole with Mozzarella
Kathie Clane

Portabella Mushroom Casserole with Mozzarella

A savory, cheesy casserole featuring Portabella mushrooms and mozzarella, perfect as a comforting main or hearty side dish.
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Prep Time 15 minutes
Cook Time 25 minutes
Additional Time 5 minutes
Total Time 45 minutes
Course: Uncategorized
Cuisine: Italian-inspired
Calories: 435
Ingredients Method Notes

Ingredients
  

  • 4 large Portabella mushrooms cleaned and sliced
  • 2 cups shredded mozzarella cheese
  • 1 cup heavy cream
  • 2 cloves garlic minced
  • 1 tablespoon olive oil
  • 1 teaspoon dried Italian seasoning
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ cup breadcrumbs optional
  • 2 tablespoons chopped parsley for garnish

Method
 

  1. Prepare the Mushrooms: Preheat your oven to 375°F (190°C). Heat olive oil in a skillet over medium heat. Sauté sliced Portabella mushrooms with garlic until softened, about 5 minutes. Season with salt, pepper, and Italian seasoning.
  2. Assemble the Casserole: Lightly grease a baking dish. Spread the cooked mushrooms evenly in the dish. Pour heavy cream over the mushrooms and sprinkle the mozzarella cheese on top.
  3. Optional Crunchy Topping: If using breadcrumbs, sprinkle them over the cheese for a golden crust.
  4. Bake: Place the casserole in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly.
  5. Garnish and Serve: Remove from the oven, let it rest for 5 minutes, and garnish with fresh parsley. Serve warm and enjoy!

Notes

  • For a healthier option, substitute heavy cream with a mix of milk and Greek yogurt.
  • Add a pinch of red pepper flakes for a slight kick of heat.