Parmesan Mushroom Casserole

Fantastic. Tastes very much like the best stuffed mushroom you've ever had. Reminds me a little bit of the flavors of clams oreganata (minus the clams).

I felt the recipe needed more fat during the cooking process, so I added butter in addition to the olive oil. I added a splash of white wine and substituted dried dill for parsley, because I forgot to buy the fresh parsley. I made ahead of time and will bake before taking to my family Christmas gathering. So far, this dish is delicious! Thank you so much!

I eat mushrooms every day, and loved this recipe because the mushrooms are not overcooked or too garlicky, like in a lot of other recipes. I plan to use the leftover in an omelet.

My husband and I were both bowled over by this recipe and we’re putting it in our family arsenal. We’re spreading the word to all who’ll listen and we know it’ll be a hit with them too. I accidentally jumped the gun and put the parsley and Parmesan cheese into the mixture toward the end. When I realized it, I went ahead and put the topping on it the way it should’ve been with the Parmesan cheese, panko bread crumbs, parsley, and oil. I think I’ll continue it the exact same way the next time. Simply awesome!!!

The recipe for Parmesan Mushroom Casserole is a delectable one. I have really liked the recipe blog. Only suggestion: try grass fed ghee instead of olive oil. Don't get worried about the count of cholesterol in ghee. Ghee does not perk up LDL cholesterol count if you maintain an active lifestyle, try grass fed ghee.
https://milkio.co.nz/cholesterol-in-ghee/

Creamy, crunchy and full of flavor! This recipe is absolutely perfected. I will definitely be making this when I have guests.