Garlic Mushroom Casserole

chefs-mate chefs-mate 0 Comments
Servings: 8 Difficulty: Advanced
Jump To Recipe Print Recipe
A hearty Italian-inspired bake featuring layers of savory beef, earthy mushrooms, and a crispy almond crumb topping.
Garlic Mushroom Casserole recipe image
Garlic Mushroom Casserole recipe image
Print Recipe

Garlic Mushroom Casserole

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 8 Calories: 1975.2

Description

This Garlic Mushroom Casserole is a comforting, rustic dish that brings together the earthy depth of sauted mushrooms with the rich savoriness of ground beef. The layers are bound together with seasoned breadcrumbs and finished with a golden, crunchy topping of almonds and melted cheese. Its an excellent choice for a satisfying weeknight dinner or a potluck main course, offering a perfect balance of textures from the tender mushroom caps to the crisp crust. Simple to assemble with pantry staples, this recipe delivers a robust, home-style flavor that feeds a crowd and warms the soul. Serve it alongside a simple green salad or crusty bread to soak up the savory juices.

Ingredients

Directions

  1. Preheat oven to 350F (175C). Grease a 9x13-inch baking dish.
  2. Trim the stems from the 16 large mushrooms; reserve the caps. Discard the ends if desired, or chop them finely.
  3. Chop the reserved large mushroom stems together with the 1/2 pound of small mushrooms into small, uniform pieces.
  4. In a large skillet over medium-high heat, melt 1/4 pound of the butter. Add the chopped mushroom stems, small mushrooms, and finely diced garlic. Saut until the mushrooms are well done and liquid has evaporated, about 8-10 minutes.
  5. Add the chopped almonds to the skillet and cook for another minute until lightly toasted. Remove from heat and set aside.
  6. In the same skillet, cook the ground beef over medium-high heat, breaking it apart with a spoon, until browned and cooked through. Drain any excess fat if necessary.
  7. Stir the sauted mushroom and almond mixture into the cooked ground beef. Mix in 1.5 cups of the seasoned bread crumbs.
  8. Arrange 8 of the large mushroom caps in the bottom of the prepared baking dish, gill-side (open side) up.
  9. Spread the beef and mushroom mixture firmly over the mushroom caps in the baking dish.
  10. Place the remaining 8 large mushroom caps on top of the mixture, gill-side (open side) down, to cover the filling.
  11. Sprinkle the remaining 0.5 cup of bread crumbs evenly over the top mushrooms.
  12. Sprinkle with the grated Swiss or Mozzarella cheese and the grated Parmesan cheese.
  13. Dot the top with the remaining 1/4 pound of butter, cutting it into small pats and distributing them evenly.
  14. Bake for 30 minutes, or until the mushrooms are tender and the top is golden brown.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 1975.2kcal
% Daily Value *
Total Fat 120.8g186%
Saturated Fat 52.6g263%
Cholesterol 278.9mg93%
Sodium 2065.2mg87%
Total Carbohydrate 141.9g48%
Dietary Fiber 21.7g87%
Sugars 13.9g
Protein 98.6g198%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350F for best texture.

Variations: For a vegetarian version, omit the ground beef and increase the amount of mushrooms. You can also substitute the beef with ground turkey or chicken.

Ingredient Tip: If you cannot find large mushrooms with sturdy caps, you may need to adjust the layering technique or use a thicker casserole dish to prevent the filling from spilling.

Cheese: A blend of Swiss and Parmesan offers a nutty, sharp flavor that pairs well with the mushrooms. Mozzarella provides a milder, meltier texture.

Keywords: almond, beef, bread, butter, casserole, cheese, crumb, dinner, garlic, ground, italian, mushroom, parmesan, saute, swiss, veggie, warm
Recipe Card powered by WP Delicious