Cap Mushroom Casserole with Cheese Topping
This hearty Cap Mushroom Casserole layers tender mushrooms in a creamy garlic sauce, topped with a golden, bubbly cheese crust. Comforting, flavorful, and easy to make, it’s the ultimate cozy side or vegetarian main.
Why You’ll Love This Recipe
You’ll fall deeply in love with this Cap Mushroom Casserole because it’s pure comfort in every spoonful—creamy, garlicky mushrooms nestled under a blanket of melted, golden cheese that stretches with each bite. It’s effortless yet feels indulgent, transforming simple ingredients into a show-stopping dish perfect for weeknight dinners, holiday spreads, or potlucks. Naturally gluten-free (with minor tweaks), vegetarian, and low-carb, it fits a variety of diets without compromising flavor. The aroma alone—rich, savory, and irresistible—will draw everyone to the table. Make it once, and it’ll become your go-to for cozy gatherings or when you crave something soul-warming and delicious!
Recipe Tips and Tricks
- Sauté mushrooms dry first: Cook without oil initially to evaporate moisture and concentrate flavor.
- Use a cast-iron skillet: Go from stovetop to oven in one pan for easy cleanup and even baking.
- Thicken sauce properly: Let it simmer until it coats the back of a spoon—prevents runny casserole.
- Broil for golden top: 1-2 minutes under the broiler creates irresistible bubbly cheese.
- Let it rest: 5 minutes post-bake allows the sauce to set for cleaner slices.
- Double the cheese: Mix some into the sauce for extra creaminess.
- Fresh herbs at the end: Sprinkle parsley or thyme after baking to preserve freshness.
Cap Mushroom Casserole with Cheese Topping
Creamy garlic mushrooms baked under golden, bubbly cheese—cozy, comforting, and irresistibly delicious!
Ingredients
- ¼ tsp black pepper
- ½ tsp salt
- 1 ½ cups shredded cheese (½ cup cheddar, ½ cup mozzarella, ½ cup Parmesan)
- 1 cup heavy cream
- 1 tsp fresh thyme leaves (or ½ tsp dried)
- 1.5 lbs cap mushrooms (cremini or white), sliced ¼-inch thick
- 2 tbsp all-purpose flour
- 2 tbsp unsalted butter
- 3 cloves garlic, minced
- Optional: fresh parsley for garnish
Instructions
- Preheat with joy: Crank your oven to 375°F (190°C)—cozy casserole time is here!
- Sauté mushrooms: In a large oven-safe skillet, melt butter over medium-high. Add mushrooms in batches—let them brown without stirring for 3 minutes per side.
- Season early: Sprinkle with salt, pepper, and thyme while cooking—flavors will bloom beautifully.
- Make a roux: Push mushrooms aside, add flour to the buttery pan. Stir 1 minute until golden and nutty.
- Creamy dream: Slowly pour in heavy cream while stirring. Simmer 2-3 minutes until thickened and glossy.
- Garlic magic: Stir in minced garlic—let it sizzle 30 seconds until your kitchen smells like heaven.
- Cheese layer one: Mix in cheddar and mozzarella—watch them melt into creamy, stringy perfection.
- Top it off: Sprinkle Parmesan evenly over the top—your golden crust is ready to shine!
- Bake to bubbly: Transfer to oven and bake 15-18 minutes until cheese is melted and edges bubble. Broil 1-2 minutes for extra golden top.
- Rest and serve: Let rest 5 minutes, garnish with parsley, and scoop into bowls—comfort food at its finest!
Notes
- For extra richness, stir in ¼ cup cream cheese with the cream.
- Use a mix of wild mushrooms (shiitake, oyster) for gourmet flair.
- Leftover casserole makes a decadent omelet filling or pasta sauce.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 248Total Fat 21gSaturated Fat 13gUnsaturated Fat 8gCholesterol 61mgSodium 256mgCarbohydrates 12gFiber 3gSugar 4gProtein 5g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Cap mushrooms (cremini or white): Cremini add earthy depth; white buttons are mild and budget-friendly. Slice ¼-inch thick for texture.
- Heavy cream: Creates luxurious sauce; half-and-half works for lighter version (sauce may be thinner).
- Cheese blend: Sharp cheddar for flavor, mozzarella for stretch, Parmesan for nutty crust. Freshly grated melts better.
- Garlic: Freshly minced for bold aroma; roast whole cloves for milder, sweeter notes.
- Butter: Unsalted for control; adds richness and helps brown mushrooms.
- Flour: All-purpose thickens sauce; use cornstarch (1 tbsp) for gluten-free.
- Thyme: Fresh leaves preferred; dried (½ tsp) works in a pinch.
Variations and Substitutions
- Add protein: Stir in cooked bacon, ham, sausage, or shredded chicken for a heartier dish.
- Mix vegetables: Replace half the mushrooms with zucchini, cauliflower, or broccoli for variety.
- Vegan version: Use cashew cream, nutritional yeast, and vegan cheese; substitute butter with olive oil.
- Extra flavor: Caramelized onions, leeks, or a splash of white wine elevate the base.
- Crunchy topping: Mix breadcrumbs, panko, or crushed crackers with the cheese layer.
- Pasta bake: Stir in cooked pasta or rice before baking for a complete meal.
- Spicy kick: Add red pepper flakes, cayenne, or diced jalapeños to the sauce.
- French twist: Swap cheeses for Gruyère and add a touch of Dijon mustard.
- Low-carb option: Omit flour and reduce sauce with extra cream or cream cheese.
Storage Options
- Refrigerator: Store in an airtight container for up to 4 days. Reheat at 350°F for 15 minutes, covered, then uncovered to crisp top.
- Freezer: Freeze baked or unbaked casserole (without cheese topping) for up to 2 months. Thaw overnight, top with cheese, and bake.
- Make ahead: Assemble up to 24 hours in advance; refrigerate and bake when ready.
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