Name: Unstuffed Mushroom Casserole
Prep time: 20 min
Cook time: 5 min
Yield: 8, 8 servings
Ingredients: freshly ground black pepper; 1 1/2 cup panko breadcrumbs; 2 cloves garlic (minced); 1 tbsp dijon mustard; kosher salt; 8 oz cream cheese; 1 small white onion (diced); 1/2 cup plain breadcrumbs; 10 tbsp butter (1 stick + 2 tbsp, divided); 1 bunch parsley (chopped, divided); 5 oz parmesan cheese (divided); 3 oz pancetta (diced (optional)); 2 lb baby bella mushrooms (cleaned and diced); 1/2 cup dry white wine (pinot grigio, chardonnay); 2 sprigs fresh rosemary leaves (chopped); 4 sprigs fresh thyme leaves (chopped)

Unstuffed Mushroom Casserole

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Freshly grated parmesan cheese makes this dish delightfully creamy and delicious. Special equipment needed:Cheese GraterCutting BoardSaute PanChef's Knife

By: Senseandedibility (via Senseandedibility)

Original Publish: May 31, 2017

Last Updated: Mar 1, 2026

Prep: 20 mins

Cook: 5 mins

Yields: 8, 8 servings

Instructions

In a large sauté pan, melt 1 stick of butter over medium heat. Add the breadcrumbs and toast lightly for 2-3 minutes. Remove from heat and stir in the parsley. Season with black pepper, transfer to a mixing bowl and set aside to cool.
Using the same pan, heat the remaining butter over med-high heat. Add the onion, garlic and pancetta and sauté until translucent, about 3 minutes.
Add the mushrooms and sauté for 2-3 minutes. Deglaze* the pan with the wine. (*scrape up the browned bits of food stuck to the bottom of pan)
Add 1/2 tsp of kosher salt and 1/2 tsp pepper. Allow the liquids that develop to evaporate, stirring occasionally. This should take about 5 minutes.