Mushrooms are sprinkled with a crunchy, cheesy panko topping to create a delicious casserole that all will love. We use baby Bella, but portobello mushrooms would be a good alternative.
Total: 1 hr
- ¼ cup extra-virgin olive oil plus 1 tablespoon, divided
- 1 cup chopped onion
- 3 cloves garlic, minced
- 2 pounds baby bella mushrooms, sliced
- 3 tablespoons all-purpose flour
- ¾ teaspoon salt
- ½ teaspoon ground pepper
- ½ cup sour cream
- ¼ cup Parmesan cheese plus 1 tablespoon, divided
- ¼ cup chopped fresh parsley plus 1 tablespoon, divided
- 1 tablespoon lemon juice
- ¼ cup panko breadcrumbs
Preheat oven to 350°F. Coat an 8-inch-square baking dish with cooking spray.
Heat 1/4 cup oil in a large skillet over medium heat. Add onion and cook, stirring, until soft and starting to brown, about 3 minutes. Add garlic and cook, stirring, for 1 minute. In batches, add mushrooms, stirring and allowing them to cook down a bit before adding another handful, until they’ve lost their opaqueness, but some liquid is still in the pan. Sprinkle flour, salt and pepper over the vegetables and cook, stirring, until thickened, 1 to 2 minutes. Remove from heat and stir in sour cream, 1/4 cup Parmesan, 1/4 cup parsley and lemon juice. Transfer to the prepared baking dish.
Combine panko and the remaining 1 tablespoon each oil, Parmesan, and parsley in a small bowl; mix with your fingers until well blended. Sprinkle the topping evenly over the mushroom mixture. Bake until bubbling and the breadcrumbs are lightly browned, 20 to 25 minutes.
Serving Size: ¾ cup
229 calories; protein 8g; carbohydrates 15g; dietary fiber 2g; sugars 5g; fat 17g; saturated fat 4g; cholesterol 13mg; vitamin a IU 377 IU; sodium 387mg; potassium 580mg; niacin equivalents 7mg.