• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Grits and Pinecones
  • Cinco de Mayo Recipes
  • All Recipes
  • About
  • Contact
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
subscribe
search icon
Homepage link
  • 4th of July
  • Big Green Egg, Grilling & Smoking
  • All Recipes
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Grits and Pinecones » Recipes » Sides » Baked Mushroom Casserole Recipe

    Baked Mushroom Casserole Recipe

    February 12, 2019 by Sharon Rigsby, Updated February 5, 2022 1 Comment

    Jump to Recipe Print Recipe
    Baked Mushroom Casserole Pinterest pin

    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. 

    Baked Mushroom Casserole in a white baking dish garnished with parsley.

    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. 

    A loaf of french bread sliced to make Baked Mushroom Casserole.

    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. 

    French bread slices in the bottom of a gratin dish covered with butter.

    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.

    A mixture of sliced mushrooms in a gratin dish to make Baked Mushroom Casserole.

    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. 

    Serve hot! 

    Baked Mushroom Casserole garnished with parsley in a white baking dish.

    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:

    Please rate it and let me know what you think in the comments section.  Also, take a picture, post it on Instagram, tag @gritsandpinecones, and hashtag it #gritsandpinecones.

    I love hearing from you and seeing what you have made!

    Email Subscribe box

    To get the latest recipes by email right in your inbox enter your email address here!  

    Also, follow me on Pinterest, Facebook, and Instagram.

    Thank you so much for visiting Grits and Pinecones! Come back soon! 

    Baked Mushroom Casserole in a white baking dish garnished with parsley.
    Print Pin
    4.34 from 3 votes

    Baked Mushroom Casserole Recipe

    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.
    Course Side Dish
    Cuisine American
    Prep Time 10 minutes
    Cook Time 30 minutes
    Total Time 40 minutes
    Servings 4 servings
    Calories 410kcal
    Author Sharon Rigsby

    Ingredients

    • 6 Tbsp unsalted butter room temperature
    • 1 Tbsp chopped parsley fresh
    • 2 tsp lemon juice fresh
    • 1/2 tsp kosher salt
    • 1/8 tsp ground black pepper
    • 4 slices French bread 1/2-inch-thick (may need more to cover the bottom of baking dish)
    • 12 oz mixed mushrooms sliced
    • 1/2 cup heavy cream

    Instructions

    • 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.
    • Serve hot!

    Notes

    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.
    Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data. We strive to keep the information as accurate as possible but make no warranties regarding its accuracy. We encourage readers to make their calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator, especially those with dietetic allergies and food-related diagnoses.

    Nutrition

    Calories: 410kcal | Carbohydrates: 30g | Protein: 8g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 86mg | Sodium: 568mg | Potassium: 352mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1050IU | Vitamin C: 4.1mg | Calcium: 60mg | Iron: 1.8mg
    Tried this recipe?Please leave a comment below and/or give this recipe a rating. On Instagram? Take a picture and tag @gritsandpinecones or #gritsandpinecones!
    Don't miss any recipes!Subscribe to Grits and Pinecones.

    « Easy Southern Sweet Potato Hash
    How to Make Easy Homemade Chicken Stock »

    Reader Interactions

    Comments

    1. Gail Rappa

      February 21, 2019 at 10:59 pm

      Sharon, the Mushroom Casserole was AWESOME! I didn’t know how to post my comment, so please cut and paste as you like. We had as a side dish with Eggplant Parmesean…..I will be serving this more often!!!

      Gail Rappa

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Sharon Rigsby, blogger at GritsandPinecones.com

    Hello, I'm Sharon Rigsby, blogger, recipe developer, videographer, and photographer for Grits and Pinecones®. I have well over 50 years of experience in the kitchen, and there is nothing I like better than developing and reimagining recipes for my family, friends, and you!

    More about me →

    Most popular recipes:

    • Classic Southern Potato Salad
    • Best Southern Crispy Fried Oysters
    • Blackened Grouper
    • Quick and Easy Hoe Cakes (Fried Cornbread)

    See all of my recipes →

    4th of July recipes:

    • Watermelon Feta Salad with Basil and Blueberries
    • Red White and Blue No-Bake Icebox Cake
    • 38 Easy 4th of July Recipes and Menu Ideas 2022
    • Easy Southern Tomato Pie

    See more 4th of July recipes →

    Featured in Parade, The Today Show, Better Homes & Gardens, Greatist, and more.

    Footer

    More Recipe Categories

    • Appetizer Recipes
    • Beef Recipes
    • Bread Recipes
    • Breakfast Recipes
    • Chicken Recipes
    • Cocktail Recipes
    • Condiments, Jams, Jellies, Sauces, and Salad Dressings
    • Dessert Recipes
    • Game Day and Tailgating Recipes
    • Healthy Recipes

    More…

    • Lunch Recipes
    • Main Dish Recipes
    • Pork Recipes
    • Salad Recipes
    • Seafood Recipes
    • Side Dish Recipes
    • Snack Recipes
    • Soup Recipes
    • Southern Recipes
    • Southern Peas (Cowpeas) Recipes

    Grits and Pinecones

    • About
    • Contact
    • Privacy Policy
    • Legal Disclaimer

    Copyright © 2022 Grits and Pinecones® · Privacy Policy · Legal Disclaimer

    • 149Facebook
    • Twitter
    • Pinterest
    • Yummly
    • Email
    528 shares