Baked Mushroom Casserole is a delicious and impressive mushroom side dish with a blend of shitake, cremini, and baby portabella mushrooms, baked with butter, parsley, and lemony goodness.
This hearty mushroom casserole recipe checks all of the boxes, quick, easy, and delicious, and it pairs beautifully with beef, pork or chicken. Baked Mushroom Casserole would also make a wonderful vegetarian main course for dinner.
Easy Mushroom Recipes for Dinner:
My family loves mushrooms, and I am always on the lookout for recipes which include them. Here are a few of our favorites: Filet Mignon with Mushroom Red Wine Sauce, Bacon and Mushroom Skillet Chicken, Bacon and Mushroom Stuffed Pork Tenderloin, and Skillet Chicken with Mushroom Sauce.
Also, if you like mushrooms, I know you will like my easy mushroom pasta recipe, Easy Chicken Mushroom Marsala Pasta. This is a great make-ahead main course for a fancy schmancy dinner party, a weeknight family dinner and bless its little heart, it also freezes well.
Mushrooms aren’t just for dinner, Easy Mushroom and Broccoli Frittata is a delicious and healthy way to start the day. This yummy frittata is a simple recipe, and perfect for breakfast or brunch.
Of course, while we are on the subject of mushroom recipes, don’t forget mushroom appetizers. Stuffed mushrooms are a party favorite, and my Easy Artichoke Stuffed Mushrooms are always the first to be devoured.
How to Wash and Store Mushrooms:
If you are like me, you may be wondering how to clean your mushrooms. The best way to clean them is to simply wipe them off with a damp paper towel. Do not submerge them in water or they will become soggy. If they are really dirty, rinse them quickly under running water, and then, immediately dry them with a paper towel.
Store your prepackaged mushrooms in the refrigerator, and if they are loose, either store them in a paper bag or wrap them in a damp paper towel. Either way, your mushrooms should keep in the refrigerator for up to three days.
How to make Baked Mushroom Casserole:
Preheat your broiler to high and toast the French bread slices until they are lightly browned on both sides. Reduce the oven heat to 375 degrees F.
Add the room temperature butter, parsley, lemon juice, salt, and pepper to a small bowl and mix well. Take up to half of the butter mixture and liberally spread on one side of the toast slices. Set the remaining butter mixture aside.
Cover the bottom of a small shallow baking dish or gratin dish with a single layer of buttered slices of toast.
Top the toast with the mushroom slices and spread out evenly.
Melt the remaining butter mixture in the microwave or on the stove and drizzle over the mushrooms. Drizzle the heavy cream evenly over the mushrooms.
Cover the dish tightly with foil or a lid and bake for approximately 30 minutes or until the mushrooms are done.
Optional, garnish with additional chopped parsley.
Sharon’s Expert Tips:
- You can use pretty much any variety of mushrooms in this casserole. I was lucky to find a mixture of prepackaged mushrooms that were already sliced at the store, but you can use just one type if that’s what you have on hand. White button mushrooms, which are the most common, would work well. Creminis, which are just baby portabellas, would also be delicious.
- Depending on how large your loaf of French bread is, and the size of your baking dish, you might need more than four slices. Don’t jam them in, they should just fit comfortably in one layer.
- Sliced sourdough bread can be substituted for the French bread.
- You can substitute dried parsley flakes for the fresh parsley in this recipe. Because dried herbs are stronger than fresh only use one teaspoon of dried parsley.
If you make this recipe:
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