Thursday, March 1, 2012

We Are Stuffed

I have never hidden the fact that we love mushrooms. We love them raw, cooked, in dishes, salads, appetizers, sauces. We don't care. If it contains fungi, we are happy! And one of our most favorite ways to eat our little fungus is stuffed. Most times if we are at a restaurant and treat ourselves to an appetizer (which truly is a treat b/c we almost never do it) it is either breaded mushrooms or stuffed, the latter being the biggest treat of all. Mostly b/c they are usually stuffed w/ even more yummy things like cheese, and sometimes if we're really lucky, crab!! So when I came across this fantastic idea on Pinterest, I knew it would be a great side dish for our family. Something "new" but w/ such familiar flavors almost like an old friend. Taking a lot of the same flavor profiles we enjoy in a stuffed mushroom and turning those into a casserole~ doesn't get much better than that! This was quick, easy and a great accompaniment to grilled steaks. After all, most of the time when we get those appetizers, we are at a steak house! (I was going for a theme, what can I say!!??)

Stuffed Mushroom Casserole Adapted from An Edible Mosaic
4 TBS olive oil
2 celery stalks, diced
2 small yellow onions, diced
8 oz. button mushrooms, sliced
4 cloves garlic, minced
1/2 tsp dried thyme
1 c. mozzarella cheese, shredded
1/4 c. Parmesan cheese, grated (extra for top)
1/2 c. Italian breadcrumbs
1 egg, beaten
1 1/2 tsp Worcestershire sauce
1 TBS butter, diced
Salt and Pepper to taste

In a large skillet, heat oil on medium. Add celery and onion and cook until soft, about 7 minutes. Add mushrooms, thyme, garlic, salt and pepper. Cook and stir until mushrooms are brown and soft, about 7 minutes. Pour into a large bowl and let cool slightly. Too mushroom mixture, add breadcrumbs, egg, 1/2 c. mozzarella cheese, Parmesan cheese and Worcestershire sauce. Stir to combine. Transfer to a greased 1 qt. casserole dish. Top w/ remaining mozzarella cheese, sprinkle w/ extra Parmesan and dot w/ butter. Bake in a preheated 400 oven for 10-15 minutes until cheese is brown and bubbly.

Shared on It's A Keeper Mar. 1, 2012
Shared on Miz Helen's Country Cottage Mar. 1, 2012
Shared on The Country Cook Mar. 2, 2012
Shared on Make Ahead Meals Mar. 5, 2012
Shared on Jam Hands Mar. 5, 2012
Shared on Home Savvy Mar. 5, 2012
Casseroles at Very Good Recipes
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5 comments:

Lisa @ Lisa's Dinnertime Dish said...

This is a fantastic sounding dish! Both my husband and I love mushrooms and you are right, this would be great with steak!

Carrie's Experimental Kitchen said...

I LOVE everything about this dish...Yum mushrooms! :)

4littlefergusons said...

Ooo, how I love mushrooms, especially STUFFED mushrooms! Printing as we speak. Thanks for linking up to Weekend Potluck!

~Tonya from 4 little Fergusons
www.4littlefergusons.wordpress.com

Miz Helen said...

Krista,
We would just love your Stuffed Mushroom Casserole it looks delicious! Hope you have a wonderful week end and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen

Savannah McQueen said...

What a delicious looking and unique recipe. Thanks so much for sharing it. I am stopping by from Jam Hands.