Mushroom casserole with white button mushrooms, cream cheese, Parmesan cheese, and panko bread topping is like a Stuffed Mushroom Appetizer but in an UNSTUFFED Casserole! An excellent choice for a hearty and delicious mushroom side dish.
Add Canola oil and quartered white button mushrooms to a large cast iron skillet and season generously with salt and black pepper. Heat mushrooms over medium-high heat, stirring occasionally, until mushrooms are soft and tender, which takes about 8 minutes.
Add minced garlic and cream cheese and cook until cheese is melted and coating all mushrooms in the pan.
Remove from heat and stir in 1/2 cup bread crumbs and 1/4 cup grated Parmesan cheese. Mix together well.
In a small mixing bowl, combine the remaining 1/2 cup Panko bread crumbs, fresh parsley, and melted butter and mix well.
Spoon topping on top of mushrooms in the pan.
Bake mushroom casserole for 25-30 minutes or until top breading is golden brown. Serve side dish immediately.
Super easy to change up, feel free to add a bit of cooked ground sausage to go from mushroom side dish to delicious dinner!
Garlic is something you measure with your heart so do not be ashamed to add more roasted garlic or minced garlic for the wildest garlicky mushrooms.
Chicken makes a lovely pairing with baked vegetable casseroles, so adding some cooked chicken or shredded chicken to this dish can really dial it up.
Other flavors that pair well are diced onions, cooked and crumbled bacon, green onions for topping, or fresh Thyme Sprigs.