Creamy Mushroom Casserole

Ingredients

• 2 lb crimini (baby bella mushrooms, cleaned and quartered)
• 2 tablespoons butter
• 2 tablespoons olive oil
• 2 medium shallots (finely chopped)
• 3 cloves garlic (minced)
• 4 oz cream cheese (softened)
• 1/4 cup sour cream
• 1/2 cup chicken stock (or vegetable stock)
• 3/4 cup grated Parmesan cheese
• 3 tablespoons fresh parsley (chopped (plus more for garnish))
• 1 teaspoon white wine vinegar (or red wine vinegar)
• Salt and freshly ground black pepper (to taste)
• 1/3 cup plain breadcrumbs
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried parsley
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Small pinch of salt
• Small pinch of black pepper
• 1 tablespoon melted butter
• 1 tablespoon olive oil

Instructions

1. 1

   Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.

2. 2

   In a small bowl, combine the breadcrumbs, oregano, basil, parsley, garlic powder, onion powder, salt, and pepper. Stir in the melted butter and olive oil until the breadcrumbs are evenly moistened. Set aside.

3. 3

   Heat the butter and olive oil in a large skillet over medium-high heat. Toss in the chopped shallots and sauté for 2–3 minutes until they’re tender and aromatic. Add the quartered mushrooms and cook for 8–10 minutes, stirring now and then, until they release their liquid, the liquid evaporates, and the mushrooms turn golden brown. Sprinkle with salt and pepper to taste.

4. 4

   Stir in the minced garlic and cook for 1 minute. Lower the heat to medium-low and add cream cheese, sour cream, and chicken stock. Stir until everything melts together into a smooth, creamy sauce.

5. 5

   Stir in the grated Parmesan and chopped parsley. Mix well to combine. Taste and adjust seasoning as needed.

6. 6

   Remove the skillet from heat and stir in the wine vinegar. This helps balance the richness and brighten the flavors.

7. 7

   Transfer the creamy mushroom mixture to the prepared baking dish, spreading it out evenly.

8. 8

   Sprinkle the herbed breadcrumb mixture evenly over the top.

9. 9

   Bake for 25–30 minutes, until the topping is golden and crisp and the casserole is bubbling around the edges.

10. 10

    Let cool slightly before serving. Finish with a sprinkle of fresh parsley and serve warm.