Stuffed Mushroom Hotdish

This dish takes one of your favorite appetizers and turns it into a perfect side dish.  Rich, creamy, cheesy, garlicky, mushrooms topped with a buttery breadcrumb topping and baked until bubbling and golden brown….it doesn’t get much better!  This would make a perfect pairing with grilled steaks, chicken or pork chops.  It can also be made up to a day ahead of time so it is great for when you have company coming over or for putting into the oven after a long day when you don’t feel like cooking!

I love this dish so much that I dare say it doesn’t need to be stuck in the side-dish world.  I think it can certainly hold it’s own as a meatless main dish.  Give me a glass of wine, a bubbling casserole dish filled with creamy mushrooms, and  I will be in my happy place!

Stuffed Mushroom Hotdish

  • Servings: 6
  • Difficulty: easy
  • Print

2 tablespoon olive oil

3 tablespoons butter, unsalted

1 small onion, diced

6 cloves garlic, fresh, chopped fine

2 lbs sliced mushrooms, I used 50/50 baby portabella and white

1 teaspoon kosher salt

1/2 teaspoon cracked black pepper

1 teaspoon fresh thyme (1/2 teaspoon if using dried)

1 cup dry white wine, I prefer chardonnay

8 ounces cream cheese

3/4 cup heavy cream

1/2 cup shredded parmesan cheese

For the topping:

4 tablespoons unsalted butter

1 cup Italian style panko bread crumbs

1/4 cup parsley, fresh, chopped

1/2 cup shredded parmesan cheese


Preheat oven to 375.

In a large saute pan, melt butter and olive oil over medium heat.  Add onions and sweat for 5 minutes or until onions are translucent.  Increase heat to medium-high.  Add the mushrooms, garlic, thyme, salt, and pepper.  Cook until mushrooms have reduced in size and have started to brown.  Deglaze the pan with the white wine, being sure to scrape up any brown bits from the bottom.  When all of the liquid has evaporated, reduce heat to low and add cream cheese, cream, and 1/2 cup parmesan cheese.  Stir until cheese is melted and all the mushrooms are coated.  Set aside.

In a small saute pan, melt butter over low heat.  Remove the pan from the heat and add panko and fresh parsley.  Stir until all of the breadcrumbs are coated.

Grease an 8-10 inch casserole dish.  (Glass pie dishes are also very pretty to use for this)  Pour mushroom mixture into the dish and top with the coated breadcrumbs and 1/2 cup shredded parmesan cheese.  Bake for 25-30 minutes until bubbling and the topping is golden brown.  (If baking it from the refrigerator, add 15 minutes of cooking time)

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