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This creamy mushroom casserole is cozy, flavorful, and perfect for family dinners or holidays with its golden, crunchy topping.
Know Before You Scroll
Crimini mushrooms, butter, olive oil, shallots, garlic, cream cheese, sour cream, chicken or veggie stock, Parmesan cheese, fresh parsley, white or red wine vinegar, breadcrumbs, dried oregano, dried basil, dried parsley, garlic powder, onion powder, salt, black pepper.
Creamy, garlicky mushrooms with a tangy pop of vinegar, all tucked under a buttery, herby, crunchy breadcrumb topping. Cozy meets fancy.
Easy–Intermediate. Totally weeknight doable, just a few steps with sautéing and sauce-making before the oven does the rest.
Large skillet, mixing bowl, wooden spoon, 9×13-inch baking dish, oven.
Don’t skip the vinegar! It’s the secret flavor-brightener that cuts through the creaminess and makes the mushrooms pop.
Use store-bought Italian breadcrumbs instead of mixing your own if you’re in a hurry.
No crimini mushrooms? White button mushrooms or a mix with shiitakes bring the same magic.
Golden, Crunchy, Creamy Mushroom Casserole
I wanted a creamy mushroom casserole that was rich and cozy but still felt bright and balanced. At first, I tried a heavy cream version, but it just felt too plain, like it needed a little lift. The winner? A dreamy base of cream cheese, sour cream, and Parmesan with a tiny splash of vinegar to cut the richness, all tucked under homemade herby breadcrumbs. It’s simple, comforting, and exactly what I hoped a casserole full of mushrooms would be.
Ingredient Notes
Crimini (baby bella) mushrooms give the perfect earthy, meaty flavor.
White button mushrooms or a mix with shiitakes if you want extra depth.
Fresh shallots and garlic bring a gentle sweetness and bold flavor.
Swap shallots for yellow onion; use ½ teaspoon garlic powder per clove in a pinch.
Chicken stock adds savory depth, but veggie stock keeps it vegetarian. Softened cream cheese and a little sour cream for tang.
Greek yogurt instead of sour cream; mascarpone or neufchâtel cheese for cream cheese.
Store bought chicken stock can be found in the aisle with soups and broths, usually in cartons or cans.
cream cheese and sour cream are in the dairy section near the cream cheese and sour cream tubs.
Plain breadcrumbs dressed up with dried oregano, basil, parsley, garlic powder, and onion powder, then moistened with butter and olive oil.
Panko breadcrumbs for extra crunch; pre-seasoned Italian breadcrumbs to save time.
Baking aisle near flour and panko, or sometimes in the bread aisle.
You can find the full, printable recipe at the top of this post, but you can read the detailed instructions with photos for each step below.
Step By Step Instructions
Make the Breadcrumb Topping
Preheat your oven to 375°/190°C and lightly grease a 9×13 baking dish. This casserole is going to need a cozy home.
In a small bowl, combine one-third cup of plain breadcrumbs with oregano, basil, parsley, garlic powder, onion powder, salt, and pepper. Stir in melted butter and olive oil until the crumbs are evenly moistened and a little glowy. Set aside—this is our golden crunchy crown.
Sauté the Shallots and Mushrooms
Heat butter and olive oil in a large skillet over medium-high heat. Add two chopped shallots and cook for two to three minutes until soft and fragrant. Now add two pounds of quartered mushrooms. Cook for eight to ten minutes, stirring occasionally, until they release their liquid and turn golden brown. Season with salt and pepper.
Build the Creamy Base
Stir in three cloves of minced garlic and cook for one minute. Then lower the heat and add cream cheese, sour cream, and chicken or veggie stock. Stir gently until everything melts into a smooth, creamy sauce.
Add Cheese and Herbs
Sprinkle in Parmesan cheese and fresh parsley. Stir to combine, then taste and adjust seasoning if needed. This is where it really starts to smell incredible.
Remove the skillet from the heat and stir in just a teaspoon of white or red wine vinegar. That tiny splash brightens everything up and keeps it from feeling too heavy.
Assemble the Casserole
Transfer the creamy mushroom mixture into the prepared baking dish, spreading it out evenly.
Sprinkle all of that herby breadcrumb topping over the mushrooms. Make sure it’s evenly coated so every bite has a little crunch.
Bake
Slide it into the oven and bake for 25 to 30 minutes, until the topping is golden brown and the casserole is bubbling around the edges.
Garnish and Serve
Let it rest for just a few minutes, then finish with fresh parsley and serve warm. Creamy, golden, cozy perfection.
1x2x3x
Serves 6
US CustomaryMetric
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Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish and set aside.
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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.
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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.
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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.
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Stir in the grated Parmesan and chopped parsley. Mix well to combine. Taste and adjust seasoning as needed.
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Remove the skillet from heat and stir in the wine vinegar. This helps balance the richness and brighten the flavors.
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Transfer the creamy mushroom mixture to the prepared baking dish, spreading it out evenly.
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Sprinkle the herbed breadcrumb mixture evenly over the top.
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Bake for 25–30 minutes, until the topping is golden and crisp and the casserole is bubbling around the edges.
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Let cool slightly before serving. Finish with a sprinkle of fresh parsley and serve warm.
- Batch the mushrooms. Two pounds is a lot! Cook in two batches if your skillet is crowded—this way, the mushrooms brown instead of steam.
- Don’t skip the vinegar. That teaspoon of white or red wine vinegar might seem small, but it brightens the whole dish.
- Let it rest. After baking, let the casserole sit for 5–10 minutes. The sauce thickens and the flavors settle beautifully.
- Grate your own cheese. Pre-grated Parmesan doesn’t melt as smoothly. Freshly grated makes a huge difference in creaminess.
- Taste as you go. Parmesan adds saltiness, so adjust your seasoning at the very end for the perfect balance.
- Breadcrumb glow-up. If your breadcrumbs look dry before baking, drizzle on another teaspoon of olive oil for extra crunch.
- Protein Boost: Stir in cooked shredded chicken, ground turkey, or Italian sausage before baking.
- Veggie Power: Add sautéed spinach, kale, or broccoli florets for color and nutrients.
- Cheese Swap: Try Gruyere, Fontina, or mozzarella for different cheesy vibes.
- Make it Lighter: Use reduced-fat cream cheese and Greek yogurt instead of sour cream.
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm in the oven at 350°F until hot, or microwave single portions. Add a splash of stock if the sauce thickens too much.
- Freeze: Assemble the casserole but don’t bake it. Wrap tightly and freeze for up to 2 months. When ready, bake straight from frozen at 350°F, adding about 15 extra minutes.
FAQs
Yes! Assemble it up to 24 hours in advance, cover, and refrigerate. Bake straight from the fridge, adding 5 extra minutes to the bake time.
Can I use canned mushrooms instead of fresh?
Fresh mushrooms are best for flavor and texture. Canned mushrooms will work in a pinch, but they’ll be softer and less flavorful.
What kind of vinegar works best?
White wine vinegar is the top choice for its mild tang, but red wine vinegar or even apple cider vinegar can work too. Avoid balsamic—it’s too sweet.
How do I keep the breadcrumbs from getting soggy?
Make sure the topping is moistened evenly with butter and oil before baking. Bake uncovered so the heat crisps them up.
Is this casserole vegetarian?
It can be! Just use vegetable stock instead of chicken stock.
