Description
Stuffed mushroom casserole transforms the beloved party appetizer into a comforting casserole dish. Featuring perfectly cooked cremini mushrooms, spicy Italian sausage, garlic, and creamy Boursin cheese, this dish is a cheesy, savory delight perfect for gatherings or a hearty meal.
Ingredients
Meat and Vegetables
- 1 1/2 pounds bulk hot Italian sausage
- 1 1/2 pounds cremini mushrooms, trimmed and quartered
- 1 1/2 tablespoons finely chopped garlic
Dairy
- 1 (8 ounce) package cream cheese, softened
- 1 (5.2 ounce) package soft Gournay cheese product with basil & chives (such as Boursin)
- 3 ounces pre-shredded low-moisture part-skim mozzarella cheese
- 3 ounces Parmesan cheese, finely shredded, divided
- 2 tablespoons unsalted butter, melted
Other Ingredients
- 2 tablespoons olive oil, divided
- Cooking spray
- 1 cup panko (Japanese-style breadcrumbs)
- 2 tablespoons chopped fresh flat-leaf parsley
Instructions
- Preheat Oven: Preheat your oven to 350 degrees F (175 degrees C) and gather all your ingredients to prepare for cooking.
- Cook Sausage: Heat 1 tablespoon of olive oil in a large nonstick skillet over medium-high heat. Add the bulk hot Italian sausage and cook, stirring frequently, until browned and crumbled, about 8 minutes. Use a slotted spoon to transfer the cooked sausage to a large bowl, leaving the drippings in the skillet.
- Sauté Mushrooms: Return the skillet to medium-high heat and add the remaining 1 tablespoon of olive oil to the drippings. Add the quartered cremini mushrooms and cook, stirring occasionally, until softened, browned, and mostly liquid released, about 8 to 10 minutes.
- Add Garlic and Cheeses: Stir in the finely chopped garlic and cook, stirring constantly, until fragrant (about 30 seconds). Then add the softened cream cheese and Gournay cheese, stirring constantly until the cheese melts and evenly coats the mushrooms, around 2 minutes.
- Combine Mixtures: Transfer the cheesy mushroom mixture to the bowl with the cooked sausage. Stir in the pre-shredded mozzarella cheese and half (1.5 ounces) of the Parmesan cheese until evenly combined.
- Prepare Baking Dish: Spray a 13- x 9-inch baking dish with cooking spray. Spoon the mushroom and sausage mixture into an even layer in the dish.
- Make Topping: In a small bowl, combine the panko breadcrumbs, melted unsalted butter, and the remaining Parmesan cheese (1.5 ounces). Sprinkle this mixture evenly over the mushroom casserole.
- Bake: Place the casserole in the preheated oven and bake until the topping is golden brown and crispy, approximately 25 minutes.
- Garnish and Serve: Remove the casserole from the oven, sprinkle with chopped fresh flat-leaf parsley, and serve hot for a creamy, cheesy, and savory treat.
Notes
- Bulk hot Italian sausage can be substituted with mild sausage or turkey sausage for a milder flavor or lower fat option.
- Try using white button mushrooms if cremini are not available; adjust cooking time as needed.
- Boursin cheese adds a flavorful herbaceous creaminess, but you can substitute with another herb-flavored cream cheese.
- For a crispier topping, broil the casserole for 1-2 minutes at the end of baking, watching closely.
- This casserole can be prepared a day ahead, refrigerated, and baked just before serving.
- For a gluten-free version, substitute panko breadcrumbs with gluten-free breadcrumbs.
- Prep Time: 20 mins
- Cook Time: 50 mins
- Category: Casserole
- Method: Baking
- Cuisine: American
